Zucchini Stroganoff Recipe

Steps

1. 1Outdoor Method
2. 2Prep. Cut the ends off the zucchini and slice into ¼ inch (6.4 mm) disks. Rinse the mushrooms and pat them dry. Yes, you can wash mushrooms. They really don't absorb as much water as you might think. And when you cook this dish, a little water in the sauce doesn't hurt. Cut off the hard parts of the stems and cut them into ¼ inch (6.4 mm) slices.
3. 3Cook. Melt the butter over low heat in a large non-stick frying pan or wok.
4. 4Toss the zucchini and mushrooms in the butter and turn off the heat. Sprinkle with salt, pepper, and garlic.
5. 5Fire up. Prepare the grill for medium high heat cooking.
6. 6Cook again. Take the vegetables to the grill and place into a grill topper or grill basket. Grill until they are both slightly limp and spoon into a serving bowl.
7. 7Serve. Add the sour cream, stir it in, and serve.
8. 8Indoor Method
9. 9Prep. Cut the ends off the zucchini and slice into ¼ inch (6.4 mm) disks. Rinse the mushrooms and pat them dry. Yes, you can wash mushrooms. They really don't absorb as much water as you might think. And when you cook this dish, a little water in the sauce doesn't hurt. Cut off the hard parts of the stems and cut them into ¼ inch slices.
10. 10Cook. Melt the butter over low heat in a large non-stick frying pan or wok.
11. 11Add the mushrooms and turn the heat to high. Sprinkle with garlic, salt, and pepper. Toss or stir occasionally until the mushrooms give up their water—there will be a wet puddle in the bottom of the pan. Continue heating and stirring until the water is almost gone.
12. 12Add the zucchini slices. Sauté until they begin to get limp, but not until they are mushy. You want a little crunch left.
13. 13Serve. Turn off the heat, add the sour cream, stir it in, and serve.