This one-pan mushroom zucchini recipe is a tasty and healthy way to use up the last of your summer zucchini.
2 medium to large zucchini
8 oz. sliced baby bella mushrooms
2 garlic cloves
2 tablespoons olive oil
Red pepper flakes, optional
Wash and dry the zucchini then wipe the mushrooms clean. Slice the zucchini into half moon shapes ¼ inch thick. If buying whole mushrooms, also slice them to a ½-inch thickness.
On medium heat, warm the oil until it glistens. Add the mushrooms and garlic and cook for about 5 minutes. Do not to stir them unless you see them sticking to the bottom of the pan. In this case, give them a quick stir and reduce the heat.
Stir the zucchini, salt, and pepper into the mushrooms and let them cook undisturbed for about 4 minutes. Give everything a stir and cook for another 5-8 minutes until the zucchini reaches your preferred doneness.
Taste for seasoning, add more salt or pepper as desired. Add a sprinkle of red pepper flakes for some heat and serve it up!
Find it online: https://clankitchen.com/sauteed-mushroom-zucchini/