Mediterranean Zucchini And Mushrooms
|Zucchini||1 Pound (5 Medium Sized, Unpeeled)|
|Fresh mushrooms||1⁄4 Pound|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Fresh ground black pepper||1|
Wash zucchini, remove tips, and cut into diagonal slices about 1/2-inch thick.
Spread on paper towels and sprinkle lightly with salt.
Let stand 30 minutes and blot up excess moisture.
Rinse mushrooms, pat dry with paper towels, and cut in halves.
Prepare garlic, onions and parsley.
Heat oil in large heavy skillet.
Add garlic and cook a few seconds.
Toss in zucchini and onions.
Stir over medium-high heat until all slices are shiny with oil and beginning to cook.
Cover and cook gently 3 to 4 minutes.
Push zucchini to side of pan and add butter.
When the butter is hot, add mushrooms and stir until coated with butter.
Sprinkle lightly with salt, half the lemon juice and parsley.
Stir well, cover and cook gently 3 to 4 minutes.
Sprinkle with rest of the lemon juice and pepper.
Serve hot as a side dish or a light entree, with chunks of French Bread.