2medium Italian zucchinicut into bite size pieces - yellow or green is fine
1 1/2cupssnap peasthis was approximately two large handfuls
1large onioncut into bite size pieces
freshly cracked pepperto taste
kosher saltto taste
10large basil leavesvery thinly sliced
In a large skillet over medium heat, warm the olive oil and add the garlic. Saute for about a minute and add the mushrooms. Sprinkle with salt and pepper. Saute just until tender. Remove from pan and set aside in a covered bowl.
Add the onions to the empty skillet and saute over medium heat. Add 1-2 tablespoons of water, cover with lid and steam them for a minute or two. Add the zucchini and snap peas. Sprinkle with salt and pepper. Cover with lid, stirring occasionally and steam/saute until vegetables are tender, but still crisp. This should only take a few minutes. Taste vegetables and adjust salt and pepper if necessary.
Add the mushrooms back into the skillet and toss to combine. Add the softened butter and toss gently to coat the vegetables. Sprinkle the basil over the vegetables and toss gently. Enjoy!
Sauteed Snap Peas and Zucchini with Basil https://barefeetinthekitchen.com/sauteed-snap-peas-and-zucchini-wi/