This dish was adapted from Vera Beach's recipe Skillet Zucchini & Mushrooms. I changed up the process a tad and added roasted chickpeas to include a good protein. The result is a very good, balanced meal that is just perfect for us diabetics. Enjoy!
Ingredients:
- 2 tbsp olive oil
- 1 tsp avocado oil
- 3 tbsp butter, divided
- ~1.25 lbs zucchini - cut into bite size slices
- 1 can (15.5 oz) chickpeas
- salt and pepper to taste
- 1 yellow onion - minced
- 1 lb white mushrooms - halved or quartered depending on size
- 3 to 4 cloves garlic - smash minced
- 1 tsp dried oregano
- ¼ cup vegetable broth
- chopped fresh parsley for garnish
- grated parmesan for a light garnish - optional
Preparation:
Heat the avocado oil and 1 tbsp butter in a fry pan over medium heat. Drain the chickpeas and add to pan. Season with a touch of S&P. Toss frequently until chickpeas develop a little color, about 5 min should do it. Remove chickpeas from pan and set aside.
Add olive oil and 1 tbsp butter to a large skillet and set to medium-high heat. Add zucchini slices to the hot oil, season with S&P and cook for ~4 minutes until just tender. Remove zucchini from skillet and set aside.
Return skillet to the burner and add remaining butter; melt butter over medium-high heat. Stir in the onions and garlic and cook for 2 minutes, or until just softened.
Add mushrooms and cook for ~7 minutes, or until just tender and lightly browned. Stir occasionally.
Stir in the oregano and cook for 20-30 seconds.
Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
Pour in the vegetable broth and add the chickpeas. Cook for two more minutes for even temperatures throughout. Taste for S&P and adjust as needed.
Remove skillet from heat. Sprinkle with parsley and parmesan and serve.
Blessed be... and happy cooking!