In my Brown Bag this week is Zucchini and Mushroom Saute. I've been doing a bunch of traveling the past few weeks which has left me with little time to think about lunches. Still wanting to eat healthy but basically having to throw things together quick I've been eating a lot of veggies.
A quick trip to the market and I was able to have a healthy lunch ready to go in minutes.This is my kind of meal.
Zucchini and Mushroom Saute
2 teaspoons extra-virgin olive oil
2 small zucchini, julienne
1 1/2 cups sliced mushrooms
2 teaspoons chopped fresh basil
salt and freshly ground pepper to taste
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.