Italian Style Zucchini and Mushrooms
User Reviews
4.7
Italian Style Zucchini and Mushrooms
Description
This recipe begins by sautéing garlic and mushrooms in olive oil until tender and lightly browned, seasoned lightly with salt. The mushrooms are then set aside. The zucchini is sliced lengthwise and then into pieces, sautéed separately in olive oil until starting to brown. The mushrooms are reintroduced, and diced tomatoes or a good quality tomato puree is added. The tomato cooks briefly with the vegetables, melding the flavors.
The texture combines tender, slightly caramelized zucchini and mushrooms with the juiciness of fresh tomato. The garlic and olive oil contribute to a fragrant and savory profile. Salt and optional black pepper adjust seasoning, and hot pepper can be added for heat if desired.
Served warm, this dish is suitable for a light summer meal or as a side alongside bread. It provides a flavorful vegetable option with simple, fresh ingredients typical of Italian home cooking.
A tip from the recipe notes suggests that to keep zucchini firmer, you can salt the cut pieces and let them drain in a colander for about 20 minutes before cooking, which helps remove excess moisture.
Ingredients
- 4 Tbsp extra virgin olive oil
- 2 zucchini (or one large, green and/or yellow /courgettes)
- 2 tomato preferably Roma diced, or about 4 oz/ 128 grams of good quality passata like Mutti
- ⅛ tsp kosher salt (optional, to taste)
- ⅛ tsp black pepper (optional, hot pepper is very good in this dish, too)
Mushrooms:
- 8 oz mushrooms
- ½ Tbsp extra virgin olive oil for sautéing
- 1 clove garlic (for sautéing)
Instructions
- Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
- Slice the zucchini in half lengthwise and then cut into slices.
- Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
- When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
- Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally.
- Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
- Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
Notes
- To prevent zucchini from becoming too soft, sprinkle cut pieces with kosher salt and let them drain in a colander for about 20 minutes before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 181kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 87mg | 4% |
| Potassium | 660mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 26mg | 29% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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