Zucchini With Personality

You know why a lot of people hate their veggies?! Because too many of us think that vegetables and seasoning got a divorce and can't be with each other anymore. It's ridiculous! There's so many wonderful things you can do to pump up the flavor of any vegetable. The sautéed garlic and onions, and interesting addition of sundried tomatoes makes this dish a winner IMO. Hopefully this recipe will become an easy and yummy go-to for you to add to your weekly rotation. 

ingredients

2 zucchini

1/3 small sweet yellow onion, chopped

1/3 carton of baby bella mushrooms

1 tablespoon jarred sundried tomatoes in oil

1/4 teaspoon Italian seasoning

1/4 teaspoon kosher salt

1/4 teaspoon onion powder

2/3 teaspoon garlic paste

Butter (I used Earth Balance vegan butter substitute)

Olive Oil

directions

1. Slice zucchini into rounds about 1/8" thick. Don't break out the ruler. Just find a nice medium between a chunk and paper thin. Chop the onions. Set both aside.

2. Put a drizzle of olive oil and a pat (approx. 1/2 T) of butter into a pan over medium heat.

3. Put mushrooms in pan. Resist the urge to keep stirring them around and leave them be for about 2 minutes. Flip over to the other side and repeat. They should be browned and softened. Sprinkle with onion powder and kosher salt (1/8 teaspoon of each)

4. Push the mushrooms to one side of the pan. Add another drizzle of olive oil and a bit of butter to the center of the pan. Add the onions and zucchini to the pan and coat them in the oil.

5. Mix mushrooms in with the zucchini and onion. Season with remaining salt and onion powder. Add Italian seasoning and garlic paste too.

6. Allow the zucchini to become softened to your liking. Approximately 4 minutes.

7. Add sundried tomatoes to pan and toss. (I use the julienned ones, which are already sliced thin; if yours are whole tomatoes, just give them a coarse chop before adding to the dish)

8. That's it! You're ready to eat some truly happy veggies. :)