Zucchini, Mushrooms, and Onions

I thought I'd try something a little different tonight than my regular zuchhini (which I love). I put my own attitude and spin on this, as I hope the American Idol judges would say about this recipe if they judged food.

I finished this dish shortly before American Idol aired tonight, so I had the pleasure of tasting it for the first time while I watched one of my favorite shows.

I'm really feeling Charlie and Lazaro tonight. Curtis is something else, too. What neat young men and awesome crooners.

Although I'm the best singer in my family, I was never AI material. Maybe someday, I'll make it into a cooking contest or a cooking show.

I can dream...

My softball umpire hubby was a dear last night and brought home my fav Skyline Chili with Cheese (for other Cincinnati chili lovers, a three-way). I was already asleep so I took it for lunch today.

 

Although it's super yummy, it's a ton of calories, so I made light dinner tonight - baked salmon with a side of my favorite zucchini with an added zing. It turned out sooooooo good, I'll definitely make it again. I bet you'll like it, too.

 

 



 

Zucchini, Mushrooms, & Onions

 

 

 

INGREDIENTS:

 

1 zucchini, sliced into french fry shaped pieces

1 slice of onion

1 handful of sliced mushrooms

1-2 Tblsp Butter

Lemon Juice

Pepper, to taste (I like a LOT)

 

 



 

 

 

DIRECTIONS:

 

Slice zucchini, onions, and fresh mushrooms. Thin slices are best.

 

Melt butter in a non-stick pan on medium heat.

 

Place vegetables in pan. Sprinkle generously with lemon juice. Sprinkle black pepper to taste. As I said above, I like a LOT of black pepper.

 

Let the veggies set for a couple minutes, then turn, sprinkle lemon juice and pepper onto ungarnished side. Let set for a couple minutes on that side.

 

Stir frequently until veggies are soft and golden.

Makes 2 servings. Double for a family of four.

 

Serve warm with a main dish.