Zucchini-Tomato-Mushroom Saute

Ingredients

2 medium zucchini
1/2 pound white mushrooms
1/2 pint grape tomatoes or 2-3 Roma tomatoes
1 Tbsp olive oil
2 cloves garlic, minced or pressed
2 Tbsp chopped fresh flat-leaf parsley
Salt & Pepper to taste
freshly grated Parmesan cheese, for garnish

Directions

Slice the top and bottom off of the zucchini. Cut each zucchini in half lengthwise; then cut each half in half again. Slice the quarters unto wedges about 1/2 inch thick. 

Wash the mushrooms and cut them in half. If you got some really big ones you should probably quarter those. The goal is to have everything cook evenly, so you'll want the mushrooms to be about the same size as the zucchini wedges.

Slice the grape tomatoes in half or dice the Roma tomatoes. They will be smaller than the zucchini and the mushrooms. That's okay. You want them to get a little mushy.

Heat the olive oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini, mushrooms, and tomatoes. Cook for 7-10 minutes until the veggies are as tender as you like. 

Stir in the parsley and serve immediately.

Sometimes I grate some fresh Parmesan cheese over the top. But only if I'm living dangerously. 

Serves 4

Source:  My Own Creation