Zucchini, broccoli and mushroom sauté Calories

You can blanch the broccoli briefly, but it is not essential for zucchini, broccoli and mushroom sauté. Small florets will cook in the pan; add a splash of water and cover briefly if they need help softening, then uncover so excess moisture can evaporate.

Yes, frozen broccoli works in zucchini, broccoli and mushroom sauté. Thaw and drain it first, or cook it separately until excess water has evaporated. Adding frozen florets straight to the pan can cool it down and leave the mushrooms and zucchini steamed rather than sautéed.

Cut the zucchini into even half-moons, the mushrooms into thick slices, and the broccoli into bite-size florets for zucchini, broccoli and mushroom sauté. Similar-sized pieces cook more evenly, while smaller broccoli stems can be peeled and sliced so they soften at the same pace as the florets.

A little lemon juice and garlic makes a simple sauce for zucchini, broccoli and mushroom sauté without masking the vegetables. Stir them in near the end of cooking; adding lemon too early can make the vegetables release more liquid and soften before they brown.

Yes, tofu or chicken can turn zucchini, broccoli and mushroom sauté into a more substantial main dish. Cook chicken thoroughly before adding the vegetables, or brown pressed tofu first and set it aside; return either to the pan near the end so it stays intact.

Zucchini, broccoli and mushroom sauté pairs well with couscous, rice, pasta, or crusty bread. For a fuller meal, serve it beside beans, grilled fish, or chicken. A squeeze of lemon at the table brightens the earthy mushrooms and mild zucchini.

Zucchini, broccoli and mushroom sauté keeps for about three to four days in a covered container in the refrigerator. Refrigerate it within two hours of cooking, and reheat only the portion you plan to eat; the vegetables will soften more each time they are warmed.

Reheat zucchini, broccoli and mushroom sauté in a skillet over medium heat, stirring gently until hot. This lets extra moisture evaporate and gives the vegetables a better texture than microwave reheating. If using a microwave, heat in short bursts and avoid overcooking.

Yes, zucchini, broccoli and mushroom sauté can be frozen, but its zucchini and mushrooms will be softer and wetter after thawing. Cool it promptly, freeze it in an airtight container, and reheat it directly in a pan; it is best used in soups, pasta, or grain bowls.