Zucchini-Mushroom-Tomato Saute (1 P+)

Easy? Yes.

Cheap? Absolutely.

Delicious? You betcha!

Next time you're looking for a fast, flavorful, healthy side dish give this one a try. You won't regret it.

Unless you don't like zucchini, or mushrooms, or tomatoes. If that's the case this post will be of no use to you and you'll want to move on.

Here's what you need:
2 medium zucchini
1/2 pound white mushrooms
1/2 pint grape tomatoes
1 Tbsp olive oil
2 cloves garlic, minced or pressed
2 Tbsp chopped fresh flat-leaf parsley
Salt & Pepper to taste

Here's what you do:
Slice the top and bottom off of the zucchini. Cut each zucchini in half lengthwise; then cut each half in half again. Slice the quarters unto wedges about 1/2 inch thick.

Wash the mushrooms and cut them in half. If you got some really big ones you should probably quarter those. The goal is to have everything cook evenly, so you'll want the mushrooms to be about the same size as the zucchini wedges.

Slice the grape tomatoes in half. They will be smaller than the zucchini and the mushrooms. That's okay. You want them to get a little mushy.

Heat the olive oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini, mushrooms, and tomatoes. Cook for 7-10 minutes until the veggies are as tender as you like.

Stir in the parsley and serve immediately.

Confession: Sometimes I grate some fresh Parmesan cheese over the top. But only if I'm living dangerously.

The End.

**************************************************************************
1 serving = 1/4 the veggies = 1 WW Point
Source:  My own creation