End of season for zucchini is sometimes a good thing. Still, I did like this dish, and I'll probably make it with store-bought zucchini as the winter approaches. I do it both with tomatoes and without tomatoes, so try it both ways to see which you like better.
2 - 3 small zucchini (or one big zuc with seeds and tough skin removed.) sliced in rounds
1 small onion, thinly sliced
1small can sliced mushrooms, undrained
2 or 3 roma tomatoes or 1 or 2 garden variety tomatoes (optional), cut into pieces, save juice
non-stick spray
1 tablespoon "Better Than Bullion" Vegetable Stock
Coat bottom of skillet with cooking spray. Turning heat to medium high, lay onion slices in a single layer into the pan. Cook until transparent, and push to the side. Lay zucchini slices in pan in single layer, and cook until soft. Onions should be starting to brown. Stir and cook until zucchini starts to brown. Add tomatoes (if using) with juice, vegetable stock and mushrooms. Cook on medium high, stirring often, until mushrooms are cooked through and liquid cooks down. Add pepper to taste. Makes 2 to 4 servings.
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