Zucchini-Mushroom Skillet

Ingredients

• 400 g large mushrooms
• 2 zucchinis (about 400 g each)
• 6 sage leaves
• 2 sprigs Rosemary
• 0.5 bunch flat-leaf parsley (about 10 g)
• 2 Garlic cloves
• 2 tbsp olive oil (20 g)
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice

Instructions

1. 1.

   Clean and halve or quarter the mushrooms. Wash and trim the zucchinis, then slice them lengthwise into thin rounds. Rinse the herbs and pat dry; pluck rosemary needles from stems. Finely chop rosemary needles and sage leaves. Chop parsley finely, leaving a few whole leaves. Peel garlic and slice it thinly.

2. 2.

   Heat 2 tbsp olive oil in a skillet over medium heat. Sauté sage, rosemary, and garlic until fragrant. Add the vegetables and cook for about 5 minutes, stirring occasionally. Transfer the cooked vegetables with their oils and herbs to a serving plate.