My friend has asked for more side dish recipes, so here we go. If you’re cheap frugal like me, you wait until the vegetables you need are in the marked down produce. I was able to get four zucchini for $0.99 and a 10oz package of mushrooms for $0.89. The other ingredients are what I consider pantry staples. With this recipe the variety of mushroom is not important, button, portabella, or portabellini all work equally well and often go on sale.
- 4 zucchini – cut in half lengthwise and sliced into 1/4 -1/2″ chunks
- 1 10oz package of mushrooms – sliced
- 1 clove garlic
- 1 TBSP olive oil
- 1 cup chicken broth or stock
- 1 TBSP cornstarch
- salt and pepper to taste
Heat the olive oil in a large skillet. Add the sliced zucchini and cook, stirring occasionally until the zucchini begins to soften. Add the minced garlic; stir. Scatter the sliced mushrooms over the zucchini and cover.
Whisk the cornstarch into the chicken broth and pour over the vegetables, stir. Bring to a boil, then reduce the heat to low. Salt and pepper to taste. Cover and allow to simmer for about ten minutes, stirring occasionally.
*variation* Serve over fresh spinach with grilled chicken as a main dish.