Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.


Nutrition Facts

37 calories; protein 1.5g 3% DV; carbohydrates 2.8g 1% DV; exchange other carbs; dietary fiber 0.8g 3% DV; sugars 1.8g; fat 2.6g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 141.7IU 3% DV; vitamin c 11.2mg 19% DV; folate 18.9mcg 5% DV; calcium 11.4mg 1% DV; iron 0.4mg 2% DV; magnesium 13.4mg 5% DV; potassium 239.7mg 7% DV; sodium 78.7mg 3% DV; thiamin 0.1mg 5% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was really good! I used baby portabella mushrooms and I too added grated parmesan cheese upon serving. The flavor was out of this world! I placed it on top of venison steak. We loved it! Read More
Rating: 5 stars
Very simple yet very tasty!! I did add Parmesan to my husband's serving and he enjoyed it that way too!! Read More
Rating: 5 stars
Make sure your pan is hot enough so that the vegetables brown quickly & don't steam & get soggy. I added half an onion diced before the yummy! Quick & easy! Read More