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This tasty, vegetarian side dish is made of zucchini sautéed with garlic, tomatoes, fresh basil and topped with Sargento® Shredded Parmesan Cheese. This creamy zucchini and mushroom carbonara is a great vegetarian weeknight dinner. I had one of those days yesterday.

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Ingredients for Zucchini and Mushrooms Sautéed with Basil:

1. Make ready 1/2 of small zucchini (about 1 cup after cutting)
2. Provide 1 handful of mushrooms
3. Prepare 1 clove - garlic
4. Give 1 Tbsp olive oil
5. Provide 6 of leaves fresh basil, or 1/2 Tbsp dried
6. Require - Salt and pepper to taste

I used very small zucchini and tiny cherry tomatoes and served with steak. I had lots of cherry tomatoes and some zucchini from the garden, so I thought this recipe was perfect for me! It was very tasty and super easy to make! Zucchini sauteed with garlic until tender, then finished off with a sprinkle of basil.

Zucchini and Mushrooms Sautéed with Basil making process:

1. Ingredients! You can use any type of mushroom you like.
2. Cut zucchini and mushrooms into chunks. Smash garlic - I place the clove under a wide chopping knife and press down.
3. Add about a tablespoon of olive oil and the smashed garlic clove to a pot. Heat on low until garlic starts to smell good.
4. Add in zucchini, mushrooms and a couple sprinkles of salt & pepper. Sauté for a minute so the oil covers the vegetables.
5. If using dried basil, mix in about a tablespoon or so. Cover with lid and let cook on low for 5 minutes, stirring occasionally.
6. Remove lid and give another quick stir. If using fresh basil, mix it in at this time.
7. That's it! Serve by itself or over rice, quinoa, etc. Season with salt and pepper if needed.

I used baby portabella mushrooms and I too added grated parmesan cheese upon serving. Sautéed Zucchini with Tomato and Basil. Zucchini and mushrooms - an interesting combination, and I bet it tastes real good! Zucchini is sauteed with red onion, mushrooms, tomato and herbs. You can use any veggies you like.

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