Sautéed Zucchini with Mushrooms and Sun-Dried Tomatoes

1 T olive oil
2 - cloves garlic, finely chopped
2 - small zucchini, cut in half crosswise, then cut lengthwise into strips
1/2 lb. white button mushrooms, stemmed and thinly sliced
1/4 C sun-dried tomato halves, cut into thin strips, soaked in warm water to cover for 15 minutes, drained
2 T vegetable stock
1 T fresh basil, chopped
0 - salt and pepper to taste

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 the mushrooms, sun-dried tomatoes, broth, and basil, if using. Cook, tossing and stirring constantly, until the zucchini are crisp-tender and the mushrooms are softened and have just begun to release their liquid, 2 minutes. Season with salt and pepper and serve.

From Mediterranean Vegan Kitchen