Quick sauteed zucchini and mushrooms
I am not so sure how it 听got to be midsummer so quickly! 听On the backstretch of July, slipping into the dog days of August, I can almost imagine the cooler nights coming down the road a piece.
Wait. That happened already. Polar vortex in summer? Get out!
We are enjoying the unseasonably pleasant weather though, but even if it isn鈥檛 a potboiler outside, the garden is still in action. And right in the middle of the garden is Mt. Everest? Actually, no. Mount Everest isn鈥檛 green and doesn鈥檛 have squash blossoms. But look at how huge they have grown!
And back in late spring, when these future behemoths were being planted, I can imagine gardeners everywhere thinking they had room for three or four plants. But little did they know that it would probably take three or four villages to consume all the zucchini that would pop up faster than weeds.
So I beg the weatherman to differ. It is not the听summer polar vortex听that confounds us. It is the听zucchinipocalypse. I鈥檒l take pleasant weather anytime. But the zucchini, somebody take them please!
But anyway, one of my favorite recipes for zucchini during the summer is the quick听saut茅. There are a 听great many ways to go about that, but I like this one the best. 听I love mushrooms, that鈥檚 no big secret. And any time I start to cook onions in the skillet my husband inquires what smells so good! But perhaps best of all, it is easy to chop up, throw in a skillet and have ready in a few short minutes, especially if your hands are full with other things.
So enjoy the pleasant weather before Mother Nature changes her mind and inundates us with relentless heat. It鈥檚 a good time to go fetch those zukes from the garden before they grow bigger than your house. And bon app茅tit!
厂别谤惫颈苍驳蝉:听4
罢颈尘别:听15 minutes
顿颈蹿蹿颈肠耻濒迟测:听easy
Ingredients:听
1 pound zucchini, oblique cut
6 ounces white mushrooms, chopped
1 cup red onion, chopped
1/2 cup roasted garlic gloves (peeled)
1-2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and black pepper
generous pinch red pepper flakes
1/4 cup freshly grated Parmesan cheese
1. Saut茅 all ingredients (except cheese) until onions are tender.
2. Pull skillet from heat and sprinkle the cheese on. It will melt as it sits a few minutes.
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