Ful Nabed (Egyptian Bean and Vegetable Soup) and Sauteed Zucchini and Mushrooms

For the third night in a row, I had someplace I had to be just before or after dinner time, so once again I was looking for a quick, easy meal. I decided to go with an old favorite, Ful Nabed, a fava bean soup with carrots and tomatoes. If your carrots are fresh, you can have this ready in about 20 minutes:

To go along with this, I needed a quick vegetable, so drawing inspiration from this site, I came up with this rough recipe for Sauteed Zucchini and Mushrooms:

2-3 cloves garlic, chopped
3 medium-large zucchini, halved and sliced 1/2 inch thick
2-3 cups sliced mushrooms
about 1/3 cup vegetable broth or water
basil
salt and pepper

In a non-stick wok or skillet, heat about 2 tbsp of the vegetable broth on medium-high and add the garlic. Let it cook for about 1 minute and add the zucchini, stirring to coat. Cover and cook about 5 minutes, adding a minimal amount of liquid as necessary to prevent sticking.

Uncover and stir the zucchini, letting the water evaporate a little and the zucchini to brown, just a little. This should take about 1 minute. Then add the mushrooms, a little more liquid, the basil, salt, and pepper, to taste. Cover and cook for about 2 more minutes, stirring frequently. Zucchini should be bright green and tender, but not mushy. The finished product looks like this:

This was so good that my daughter went back for seconds. And she always claims she hates zucchini!