Pan Sauteed Zucchini and Squash with Mushrooms
Ingredients
| 3 small zucchini | ||
| 1 medium yellow summer squash | ||
| 2 tbs canola or peanut oil | ||
| 3 cloves garlic, thinly sliced | ||
| 1 medium onion, thinly sliced | ||
| 1/2 lb button mushrooms, thinly sliced | ||
| kosher salt and black pepper to taste | ||
| 2 tbs freshly grated Parmesan cheese | ||
| 3 tbs white wine | ||
| 3 tbs whipping cream |
Directions:
- Cut the squashes into matchsticks or grate them.
- Heat oil in a large frying pan and saute the garlic and onion until barely tender.
- Add the squashes and mushrooms, then season with salt and pepper and saute for a few minutes until the vegetables are crisp tender.
- Add the cream and white wine and cook for several minutes.
- Remove vegetables from pan and place in bowls, then top with Parmesan cheese and serve.
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