Sautéed mushroom and zucchini Recipe - easy AIP Breakfast side
Start your day right on the Autoimmune Protocol with this simple, nourishing zucchini and mushroom breakfast recipe — full of fiber, vitamins, and easy variations to suit any AIP lifestyle.
Equipment
- cutting board
- sharp kitchen knife
- Spatula
- frying pan with lid
Ingredients
- 2 zucchini
- 6-8 mushrooms
- ½ tsp bacon fat or oil for frying
- ½ tsp table salt
- sprinkle onion powder
- sprinkle garlic powder
- ¼ cup chicken or beef stock
Instructions
- Clean the mushrooms and trim the stems. Cut mushrooms in half and then slice them into thin slices. Try to slice them even thicknesses for consistent cooking.
- Wash and dry the zucchinis. Trim the ends and slice it up. As with the mushrooms, aim for consistent thickness for even cooking.
- Warm up the saucepan and add the oil or bacon fat.
- Add mushrooms and salt. Fry the mushrooms until all the water has cooked out of them.
- Add onion powder and garlic powder.
- Add zucchini and stock and cover. Let the stock steam the zucchini. Stir occasionally.
- When all the zucchini is soft, turn off the heat and enjoy.
Notes
Depending on the size of the zucchini and the mushrooms this could make anywhere between 4 and 6 portions.