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

Serves 1

Consume within 1 day

Ingredients:

2 Zucchini Cores, cut into discs

5 Medium Mushrooms, sliced

Handful of Dried Sage, or fresh sage

Olive Oil

Black Pepper

Recipe:

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.

Serving Suggestion:

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.