Zucchini is sneaky nowadays.
Seriously, it sneaks its way into everything. It’s like the versatile vegetable that people try and hide in their food, from dinner to desserts, in hopes of ingesting some extra nutrients.
Now I’m not saying that’s bad. I’m all for sneaking veggies into my kids meals, hoping that one day they don’t roll their eyes at yet another salad on their dinner plate. I recently made a Chocolate Coconut Zucchini Cake that is out of this world! You can find the recipe posted over at Goodlife Eats. Baby steps, right?
But sometimes I really want my veggies to be the centerpiece, to acknowledge their goodness and existence on earth instead of just chopping, dicing, shredding, mincing them away into oblivion.
Salads are my go to veggie spotlight, but sometimes I get sick of salads. More so, I get sick of watching my kid’s untouched salads going down the garbage disposal. Lately I’ve been more interested in consciously making veggie side dishes to go with our meals.
Believe it or not, Braelyn loves cooked mushrooms. I can’t remember by what accident that was discovered, but for whatever fortunate occurrence of events, I realized that cooked mushrooms are a favorite of hers. In order to get my kids to try new things, I think it’s important to mix it with things you know they love.
So when preparing to sauté some zucchini, I made sure to throw in an entire pack of mushrooms for Braelyn and fresh corn for Emry. Thus a delicious blend of Zucchini, Corn, and Mushroom Sauté was born.
I’ve had this bottle of Sauvignon Blanc in my fridge for months. I’ve been slowly, but surely, chipping away at it by adding a splash here and there to our meals. It’s amazing how long a bottle of wine lasts when you don’t drink!
Let me tell you, wine really makes a dish shine. I love cooking with wine now. It gives such a depth of flavor to whatever you are cooking. I can’t wait to experiment with some other types of wine, but being new to the world of booze, I think I will take it one bottle at a time. Haha!
Do you ever cook with wine?
- 3 zucchini, cut into ½" discs
- 2 cloves garlic, minced
- 1 package mushrooms (8 oz.), washed and quartered
- 3 ears of corn
- 2 tablespoons avocado or olive oil
- ½ teaspoon dried thyme
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon cumin
- dash of pepper
- ¼ cup white wine (I used Sauvignon Blanc)
- Prep veggies by washing zucchini and mushrooms. Cut off ends of mushroom stems. Cut mushrooms into quarters and zucchini into ½" round discs. Shuck corn and cut corn off the cob. Mince garlic. Set veggies aside.
- In a large shallow saucepan, heat 2 tablespoons oil over medium high heat. Add zucchini and stir. Add thyme, ground mustard, salt, onion powder, cumin, and dash of pepper. Saute for 3 minutes, stirring occasionally to avoid burning. Add corn, mushrooms, and garlic. Stir to evenly coat with seasonings and oil. Add wine and cover saucepan with lid. Allow to cook for 3 minutes.
- Remove lid and continue sautéing vegetables until most the liquid has reduced and the zucchini is crisp tender, about 3 minutes more. Season to taste and serve.
