Sautéed Zucchini & Mushrooms Recipe
- Sauté fresh summer vegetables for an elegant and simple side dish. The meaty texture of portobello mushrooms is accompanied by fiber-filled vegetables and flavored with Original Blend for a low-sodium, low-calorie treat.
- Cook Time: 9 Minutes
- Yield: 1
Ingredients
- 3 large zucchini, sliced 3/8-inch thick on an angle
- 1 large portobello mushroom, sliced
- 2 tsp Molly McButter® Butter Flavor Sprinkles
- 1 tbsp Original Blend
- 1 tsp Original Blend
- 1 large onion, cut into 1/8-inch slices
Directions
- Spray a large skillet with butter spray.
- Over high heat, sauté zucchini and onions until browned on both sides (about 5 minutes).
- Sprinkle 1 tablespoon of Original Blend and 1 1/2 tsp. of Molly McButter divided over both sides.
- Continue sautéing for about 1 minute each side.
- Remove from the pan; set aside.
- Sauté the mushrooms until browned on both sides (pouring out excess water, if any).
- Sprinkle 1 teaspoon Original Blend and 1/2 teaspoon of Molly McButter divided over both sides.
- Continue sautéing for about 1 minute each side.
- Remove from the pan and combine with the zucchini and onions.
- Sprinkle with additional Original Blend and/or Molly McButter, if desired.
- Serve immediately.
