I recently made the Asian Albacore Salad and as a result I had two left over courgette/zucchini cores and I needed something to do with them, today is left over day. Combining the cores with mushrooms and sage works for a quick and delicious side dish or as part of a breakfast; this is helpful if you’re making Zucchini Noodles for a shift today and also need to make breakfast at the same time.
Mushrooms & Courgette with Sage
Preparation to Plate: 5 minutes
Consume within 1 day
2 Zucchini Cores, cut into discs
5 Medium Mushrooms, sliced
Handful of Dried Sage, or fresh sage
Heat up some olive oil in a frying pan over a medium high heat and add the zucchini and mushrooms cook for a few minutes before adding the sage and black pepper.
Turn the heat down slightly and cook for a few more minutes until the zucchini have browned on the outside and the mushrooms are cooked. Season with more pepper (black or white) as required.
As it was left over day, I served this with some left over prawns and green salad for a perfect light lunch.
For breakfast, serve with Pesto Scrambled Eggs, perfect before a busy 12 hour shift.