- Mushrooms : About a cupful, quartered.
- Olive Oil.
- Garlic, finely diced.
- Salt and pepper to season it.
Use a peeler to cut the zucchini into narrow strips. Chop up the middle part, which has the seeds.
Heat a heavy bottomed pan. Put in the mushrooms and the chopped zucchini. Mix the garlic and olive oil. Use a brush to take this garlic oil and apply over the mushrooms. When the mushroom is almost cooked, add in the zucchini strips. They will get cooked really fast.
Let them cool a little.
Add the pomegranate seeds. This flavor contrast will give a nice kick to the slightly musty taste of mushrooms and zucchini. Liberally season with freshly ground pepper and salt.