A light yet cozy vegetarian spin on scampi night, this dish is packed with golden mushrooms, tender zucchini, and a bright lemony sauce. It’s easy, fresh, and made for Pinot Grigio lovers.
Ingredients
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 8 oz cremini or oyster mushrooms, sliced
- 1 medium zucchini, halved and sliced
- 1/2 cup dry white wine (Pinot Grigio works beautifully)
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- Optional: serve over linguine, rice, or with crusty bread
Directions
Sauté the Veggies:
In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add garlic and red pepper flakes; sauté 30 seconds.
Add mushrooms and cook for 4–5 minutes until they begin to brown. Add zucchini and cook 2–3 minutes more.
Deglaze & Build the Sauce:
Add wine and lemon juice. Simmer for 1–2 minutes. Stir in remaining butter, season with salt and pepper.
Serve:
Toss with pasta or spoon over rice. Garnish with parsley and a little lemon zest if desired.
Dessert Pairing Idea: Limoncello tiramisu or almond biscotti
Sauté the Veggies:
In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add garlic and red pepper flakes; sauté 30 seconds.
Add mushrooms and cook for 4–5 minutes until they begin to brown. Add zucchini and cook 2–3 minutes more.
Deglaze & Build the Sauce:
Add wine and lemon juice. Simmer for 1–2 minutes. Stir in remaining butter, season with salt and pepper.