RECIPE NOTES AND HELPFUL TIPS
Cut the zucchini into chunks, not slices. This helps the zucchini maintain a crisp, tender texture.
Cook in batches to avoid crowding the pan. Start with the mushrooms and onions, as they do not break down as fast after cooking.
Swap the zucchini for yellow squash.
Season with almost any dried or fresh herbs you like for optimum flavor. Parsley, dill, rosemary, basil, thyme, oregano (dried only), marjoram (dried only). Fresh oregano and fresh marjoram are too bitter.
Spices to use include paprika, cumin, cayenne pepper, and coriander.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They should be reheated in the microwave at reduced power so as not to overcook them.
Zucchini is 95% water, so freezing this recipe with the intent of eating it as it was originally cooked is not the best idea. If you must freeze the leftovers, consider adding them to a soup or sauce as a puree.
Ingredients
1 tablespoon olive oil
2 tablespoon butter
1 medium yellow onion chopped
8 ounces white button mushrooms stems trimmed and quartered
3 medium zucchini cut into bite size chunks
2 cloves garlic minced
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes more or less to taste
Kosher salt and fresh ground black pepper to taste.
