Ingredients

The following ingredients have 4 Servings
  • 3 or more young firm zucchini squash washed { you can mix and match with yellow squash} For cutting ease make sure they are straight and an even diameter. Cut off squash tips and slice each into two even rolls. Secure each roll under the food safety holder and follow the mandoline directions for julienne vegetables. * Note
  • 8 oz. crimini mushrooms or white mushrooms -- whatever you prefer-- cleaned and sliced 1/4 inch thick
  • 1 yellow onion -- peeled (halved and sliced the same width as zucchini)
  • 2 teaspoons dried Italian seasoning
  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • Parmesan cheese for sprinkling on top.

Instruction

  • In a large skillet heat the extra-virgin olive oil on medium-high heat. Add the mushrooms; stir and cook them until they release some of their liquid and begin to brown.
  • Keep the heat on medium-high, mix in the zucchini and onion stirring occasionally. Once the zucchini is tender and some of the veggies have browned, add in the Italian seasoning and salt and pepper to taste.
  • Don't overcook -- you want the squash to have some firmness and not be squishy.
  • Sprinkle with Parmesan cheese.