Sunday, January 15, 2012

Sauteed Summer Squash and Mushrooms

Zucchini and yellow summer squash are two of my favorite vegetables due to their versatility.  They can be steamed, breaded and fried, added to soups or stews, or in this case, sauteed in a little olive oil and seasoned.  The mushrooms bring an earthy flavor to this side dish, and absorb the flavors of the Montreal steak seasoning well.  In about 5 minutes, this vegetable dish is ready to serve along side any chicken or fish entree.

Sauteed Summer Squash and Mushrooms

2 medium zucchini (about 1 lb total)
2-3 yellow summer squash (about 1 lb total)
8 oz mushrooms, sliced
1 Tbsp Montreal steak seasoning
2 Tbsp olive oil

Trim ends from zucchini and discard.  Cut each zucchini in half lengthwise, then slice into 1/2 inch pieces.  Repeat with summer squash.

Heat olive oil over medium-high heat.  Add zucchini and yellow squash and cook 2 minutes.  Add mushrooms and Montreal steak seasoning.

Continue to saute, stirring often, until mushrooms and squash are tender, yet still firm enough to hold their shape (about 8 minutes).  Serve immediately.

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