crimini’s + zucchini’s

After almost a week away from home (and man is it good to be home and get back into the garden for harvesting today) I was looking for a comforting flavor for dinner and found myself inspired by the way my mom used to fry up a fresh zucchini bits in butter with parmigiana cheese… this was always a favorite of mine growing up,  and I had hoped that my daughter (who HATES zucchini) would fall in love if I drown it in butter and decked it out with cave aged grana padano cheese. Zucchini surrounded  in golden browned tofu and mushrooms, who could resist? Appanently her … She ate everything except the zuc’s, but the mister + I really enjoyed this combination of flavors. I served this over brown basmati rice, and it made for a good use of fridge treasures (crimini’s) and garden overrun (zucchini’s)!

In a large deep cast iron pan start by melting a good 2 tbsp of butter, to this add and brown:

3 garlic cloves, minced

1/2 block of firm ORGANIC tofu (cubed)

2 cups of quartered mushrooms

get these frying for 5-7 minutes before adding 1/2 of a medium zucchini quartered and sliced, along with another 2 tbsp of butter.

Season with


2 tsp chili flakes

2 tsp fresh parsley

2 tsp fresh rosemary

Don’t over toss, but slowly allow the faces of the veggies to brown.

Once everything looks lovely and golden on most sides add between 1/2-1 cup of grated grana padano cheese (or parm) season with a few more fresh herbs and toss. Serve hot, and enjoy.







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