Sauteed Zucchini And Mushroom With Sun-Dried Tomatoes

• 1 tablespoon extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 2 cloves garlic, finely chopped
• 2 small zucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
• 1/2 lb white button mushrooms, stemmed and thinly sliced
• 1/4 cup dry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain
• 2 tablespoons vegetable broth
• 1 tablespoon chopped fresh basil (optional)
• salt
• fresh ground pepper, to taste

1. In a large nonstick skillet; heat the oil over medium-high heat.
2. Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
3. Add mushrooms, sundried-tomatoes, broth and basil, if using.
4. Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
5. Remove skillet from the heat and season with salt and pepper.
6. Serve immediately.

extra virgin olive oil, extra virgin olive oil, garlic, zucchini, white button mushrooms, tomato, vegetable broth, fresh basil, salt, fresh ground pepper

Taken from www.food.com/recipe/sauteed-zucchini-and-mushroom-with-sun-dried-tomatoes-21254 (may not work)