Thursday, November 1, 2012

Mushroom and Thyme Zucchini

It doesn't happen often, but there are days that I would rather open a can of tuna than cook anything.  Well tonight is one of those nights, unfortunately for me, I don't have any tuna.  This recipe comes together quickly and it's so filling that you won't miss the protein.

Note: This recipe shows up as a side on our Thanksgiving table because its a filling dish for a vegetarian or a  simple side dish to round up the meal.

Mushroom and Thyme Zucchini
Servings: 4 or 6 side


1 lb. sliced baby bellas

1 large zucchini, cut into half moons
1 medium onion, sliced
1 garlic clove, minced

4 sprigs of thyme
1 lemon, juiced
1-2 tablespoons Olive Oil
salt and pepper to taste


Heat olive oil in large saute pan.  Add mushrooms and onions and saute until golden brown- about 3-4 minutes on medium high.  Add garlic, thyme and zucchini and stir to combine. Cook for 5 minutes. Season with salt and pepper.  Remove from heat and stir in lemon juice.  Serve immediately. 

Feel free to add your favorite spices.  Some of my favorites are:
a tablespoon of curry powder (less if you don't like it spicy) 

1 tablespoon of diced pimentos
2-3 tablespoons fresh pesto

Enjoy!  Stay warm

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