Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Zucchini with Mushroom Stems




Source of Recipe


Marcy


Recipe Introduction


A side dish for 2

Per Serving (excluding unknown items): 51 Calories; 1g Fat (8.6% calories from
fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg
Sodium. Exchanges: 2 Vegetable.

************************



List of Ingredients




Oil
2 small zucchini -- (2 to 3)
1 portobello mushroom -- stems, diced
Salt and pepper
2 cloves garlic -- minced (2 to 3)
1/2 t. dried herb -- (thyme rosemary...)


Recipe



Quarter the zucchini lengthways, then chop into 1/2-inch pieces.
Start cooking in a little oil over medium-high heat. Chop the Portobello stem
or a few mushrooms and toss into the pan. When the zucchini and mushrooms are
cooked (tender, but cooked) stir in the garlic and herb of choice.
Sprinkle salt and pepper on the vegetables and cook till the garlic Softens and loses its raw bite.
Serve.