This is a rich dish made even more so by the flavorful addition of mushrooms-  cream is completely optional; skip it if you are looking for a healthier, lighter vegetable side. I was surprised by how complimentary the combination of mushrooms and zucchini were, particularly when given a sparkling flavor boost by the lemon zest.


1 medium zucchini

1 cup slice baby bella mushrooms

2 tablespoons olive oil

salt & pepper to taste


1 cup broth from Mussels ala McCorrie Lane


1/4 cup cream

1/4 white wine

1 sliced shallot

2 cloves minced garlic

3-4 fresh basil leaves, torn or chopped

about 1 teaspoon lemon zest

2 teaspoons fresh squeezed lemon juice


(If you are using leftover broth from mussels, vary directions by simply sautéing zucchini & mushrooms in olive oil, finishing with broth and garnishing with lemon zest & basil )

1) Saute shallots & garlic in olive oil until fragrant & softened, about 2-3 minutes. Add zucchini, mushrooms, and lemon juice.  Cook, stirring occasionally, until zucchini is tender and mushrooms have browned and released juices into pan. Crack fresh pepper into pan, and add salt, to taste.

2) Turn down heat to a very low simmer; pour in white wine, stir into pan, finish with cream. Quickly toss with lemon zest & basil before serving.