Sauteed Zucchini And Mushroom With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
2 cloves garlic, finely chopped
2 small zucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
1/2 lb white button mushrooms, stemmed and thinly sliced
1/4 cup dry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain
2 tablespoons vegetable broth
1 tablespoon chopped fresh basil (optional)
salt
fresh ground pepper, to taste

Preparation

In a large nonstick skillet; heat the oil over medium-high heat.
Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
Add mushrooms, sundried-tomatoes, broth and basil, if using.
Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
Remove skillet from the heat and season with salt and pepper.
Serve immediately.