Sauteed Zucchini With Mushrooms For Two

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb zucchini, chopped
• 4 ounces button mushrooms, sliced
• 1 tablespoon minced shallot
• 1 tablespoon olive oil
• 1/8 teaspoon kosher salt

Recipe

• 1 while the grill was heating,
• 2 wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
• 3 cut the zucchini lengthwise twice and chopped into quarter inch sections.
• 4 clean about 4 ounces of button mushrooms and sliced them.
• 5 chop and mince shallot, about one tablespoon worth.
• 6 heat a skillet with one tablespoon olive oil.
• 7 when the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
• 8 turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
• 9 sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
• 10 after a few seconds, toss them again so the other sides would brown a little.
• 11 once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
• 12 turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
• 13 once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.