Summary

Ingredients

• 1 large zucchini
• 10 small mushrooms
• some tomato (s), dried, pickled in oil
• basil
• butter
• Salt and pepper, black
• olive oil
• Balsamic vinegar

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Instructions

1. Wash and unpeel the zucchini into slices (approx. 5 mm) and cut them into strips again. Heat some water in a saucepan and insert a steamer basket, cover and cook the zucchini al dente. They quickly become too soft, so check them out every now and then.
2. Clean the mushrooms and cut them into slices. Heat some butter in a coated frying pan and fry the mushrooms in portions.
3. Let the zucchini and mushrooms cool down. Drain the sun-dried tomatoes and cut into strips. Mix a little olive oil with vinegar and season with salt and pepper. Mix all the ingredients carefully and let it steep for at least 2 hours. Mix again briefly before serving, if necessary add a little vinegar.