When the boy is away…

…the adventurous cook in me will play.

Despite how many times I tell my bf that experimentation is the ultimate form of confidence in the kitchen, he insists on “sticking to the recipe”.  He is so dead against it, that I wonder if he secretly think’s I’ll suddenly turn Hyde? 

Anyhow, since the Mets are home tonight (he’s in that insane northbound Parkway traffic right about now) and I’m flying solo – I can stray from our staples of chicken piccata, chicken and shrimp francese and chicken Parmesan (see a pattern here?!) and cook outside the skillet, if you will.

A new, quite odd, combination that has been working for me as of late is sauteed zucchini and marinated mushrooms.  Just like a forward who is on a hot streak, I will pass the ball to this combo to carry the load of tonight’s entree.  SLAM DUNK!

Ingredients:
1 medium green zucchini^ (sliced in thin rounds)
1 medium yellow zucchini^ (sliced in thin rounds)
1 c. marinated mushrooms^
2 T. olive oil
1 clove garlic
2 c. tomato gravy (I used leftovers from earlier in the week…as a sidenote, my bf’s strong Italian heritage gives him the ability to sniff out a canned gravy a mile away, so I dare not use any other than homemade.)
crushed red pepper (for a lil’ kick put a full T.)
2 c. cooked whole wheat pasta
parmesean cheese – to taste

Directions:
In skillet on medium, heat olive oil, garlic and red pepper.  Cook just enough so the oil is becoming infused with the flavors, and garlic is just beginning to get brown. Add in sliced zucchini and stir until slightly brown on each side.  Add marinated mushrooms and gravy and cover.  Stir every 2 minutes until sauce is bubbly and zucchini is mushy.  Combine with cooked pasta in serving dish.  Serve with Parmesan cheese, if desired.

*One thing I always like to point out when cooking pasta is to salt the water.  As Rachael Ray advises, it’s the only time to flavor the pasta – and if using whole wheat, it really makes a difference!

^ Indicates Jersey Fresh item from RB FaMa