Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic , minced
• 1 shallot , minced
• 1 cup fresh chanterelle mushrooms , cleaned and quartered, or more to taste
• 1 teaspoon cornstarch
• 0.25 cups water
• 2 pounds zucchini , sliced
• 2 pinches salt and freshly ground black pepper to taste

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
2. 2 Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.

Nutrition per serving