- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 80.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 63.6 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
Sauted Zucchini w/ onions & mushroomsSubmitted by: SFPAINTER
IntroductionThis was a recipe originally made by my wife's quaker aunt that has become my favorite way of making zucchini This was a recipe originally made by my wife's quaker aunt that has become my favorite way of making zucchini
3 small zucchini, slice thin
1/2 medium onion sliced thin (about 1 cup)
1 tbsp olive oil
1 cup sliced fresh mushrooms
1 1/2 tsp fresh dill weed chopped/snipped
3 tbsp low sodium chicken broth or vegetable broth.
Half onion, peel and slice into half rounds thinly
chop or press garlic clove
chop snip dill
slice mushrooms thinly.
In saute pan over medium heat add 1 tbsp of olive oil to coat pan. Add onions and saute until start to get translucent. Add mushrooms and cook. After mushrooms have started to cook and if they get dry, add chicken or vegetable broth sparingly.You want the veggies to provide as much of the moisture as possible Add zucchini when you add broth. Cook until mushrooms and zucchini are done, stirring occasionally while cooking. Sprinkle with chopped dill. Don't have heat too high. Be careful not to overcook.
Serves 3 or 2 generous servings.
I like to let the zucchini sit and some of it to get a little browned, so I don't stir it too much. It's done when it is basically just barely translucent.
Number of Servings: 3
Recipe submitted by SparkPeople user SFPAINTER.