Zucchini with Mushrooms and Tomatoes
Zucchini with Mushrooms and Tomatoes

Zucchini with Mushrooms and Tomatoes

I often make variations of this dish to go with grilled steaks, but the general combination also works well as a side dish with roasts. It used canned mushrooms for convenience, is extremely simple to prepare, and provides a lot of scope for improvisation. In this recipe, I have limited the herbal addition to fresh Thyme, but Parsley and Sage together are also very nice.


The Basic Method

Zucchini pieces with Lemon Juice
Zucchini pieces with Lemon Juice

For the best appearance, I like to cut the Zucchini into chunks roughly the same size as the canned Button Mushrooms. The pieces can then be tossed with a little Lemon Juice to add a little flavor fillip, and also keep the color nice and fresh.

Pan-frying the Canned Mushrooms
Pan-frying the Canned Mushrooms

When using canned mushrooms, it is always a good idea to begin by frying them at high heat in a little oil. If you sear the surfaces until nice patches of golden brown appear, the flavor is improved immeasurably.

Cooking the Zucchini Pieces with the Mushrooms
Cooking the Zucchini Pieces with the Mushrooms

When the Mushrooms are nicely browned, the Zucchini pieces are added, followed by Chicken Stock. This is all braised just until the Zucchini is tender, but still nicely firm.

Finishing the Zucchini with Mushrooms and Tomatoes
Finishing the Zucchini with Mushrooms and Tomatoes

Finally, the tomatoes are added, along with a little Garlic Salt and fresh Thyme. When the tomatoes begin to collapse, the liquid that is thrown off will reduce slightly and a little butter stirred in just before plating for service will turn this into a nice smooth sauce. Serve while still piping hot.


Your Recipe Card:

Zucchini with Mushrooms and Tomatoes

Zucchini with Mushrooms and Tomatoes is a lightly seasoned braised side dish. It is easy to prepare, and makes a great accompaniment to steaks and roasts.
Course: Side Dish, Vegetable Dish
Cuisine: General
Keyword: Braised, Butter, Button Mushrooms, Tomato, Zucchini
Author: John Thompson

Ingredients

  • 2 small Zucchini
  • 2 medium Tomatoes chopped in large dice;
  • 1 can whole Button Mushrooms;
  • 1 tbsp. Lemon Juice;
  • ΒΌ cup Chicken Stock;
  • 1 Tbsp. fresh Thyme;
  • 1 pinch Garlic Salt;
  • 1 Tbsp. Butter.

Instructions

  • Cut the zucchini into chunks about the size of the mushrooms and toss the pieces with a little lemon juice.
  • Quickly pan-fry the mushrooms in a little oil over moderately high heat until they form golden brown patches here and there.
  • Add the Zucchini, and, when the pieces just begin to brown slightly, add the Chicken stock.
  • Once the Zucchini has softened to a firm-tender, add the tomatoes, Garlic Salt and Thyme.
  • Cook until the tomatoes have collapsed, then finish the sauce by stirring in the butter.
  • Serve hot.

Comments, questions or suggestions most welcome!