Description
A quick, flavorful medley of sautéed zucchini, mushrooms, and onions that highlights fresh vegetables in a delightful dish.
Ingredients
Scale
- 2 medium zucchinis (sliced into half-moons, about 1 pound)
- 8 ounces mushrooms (buttons or cremini, sliced)
- 1 medium onion (thinly sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- To taste: salt and black pepper
- 1 teaspoon dried thyme (optional)
- For garnish: fresh parsley (chopped, optional)
Instructions
- Prep Your Veggies: Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic to enhance the flavors.
- Heat the Skillet: Place a large skillet over medium heat and add the olive oil. Let it heat for about a minute until shimmering.
- Sauté Onions: Add the sliced onions to the skillet. Sauté them for about 3 minutes until they start to soften and turn translucent.
- Add Garlic and Mushrooms: Mix in the minced garlic and sliced mushrooms. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Finish with Zucchini: Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes until the zucchini is tender but still firm, ensuring a nice bite.
- Adjust Seasoning: Check the flavors and add more salt or pepper if needed.
- Serve: Remove from heat, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.
Notes
Always opt for fresh zucchini and mushrooms for the best flavor. Adjust cooking time based on your texture preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg