Pan-steamed Zucchini with Mushrooms



Use a variety of summer squash in this quick sauteed side dish.


















August brings an abundance of summer squash to the farmer's markets.  Purchase several varieties and mix them into this side dish. 

serves: 4                prep and cook time:  15 minutes

1 tablespoon olive oil
2 large mushrooms, sliced thinly
1/2 of a small onion, diced
2 large summer squash: zucchini, pattypan, crookneck, or other variety, sliced
Vegetable or chicken broth, or water
Salt and pepper to taste

In a skillet, heat the oil and add the mushrooms and onions.  Stir and cook until they soften, adding broth or water as needed to keep them moist.   Add the summer squash to the pan and stir to mix the onion, mushrooms and squash all together.  Add a couple of tablespoons more of broth and place a lid on your skillet.  Let the vegetables cook over medium-low heat, stirring once or twice, until cooked tender, about 4 minutes.  Season to taste with salt and pepper.

This dish offers less than 50 calories per serving.

- Kim Fielding