Description
A quick and tasty side dish featuring sautéed zucchini, mushrooms, and onions, perfect for weeknight dinners or light lunches.
Ingredients
Scale
- 2 medium zucchini — sliced into half-moons (about 1 pound)
- 8 ounces mushrooms — button or cremini, sliced
- 1 medium onion — thinly sliced
- 2 cloves garlic — minced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash zucchini and mushrooms well. Cut zucchini into half-moons about 1/4-inch thick. Slice mushrooms and thinly slice the onion. Mince garlic.
- Put a large skillet on medium heat and add 2 tablespoons olive oil. Warm the oil until it moves easily in the pan (about 1 minute).
- Add the sliced onions to the skillet. Sauté for about 3 minutes until they soften and look translucent.
- Stir in the minced garlic and sliced mushrooms. Cook 3–4 minutes until mushrooms shrink and release their liquid and the garlic is fragrant.
- Toss the zucchini into the pan. Sprinkle salt, black pepper, and dried thyme if using. Cook 3–5 minutes until zucchini is tender but still has some bite.
- Check seasoning and adjust as needed. If the pan looks dry, add a splash of olive oil or a teaspoon of water to finish.
- Remove from heat. Transfer to a plate and sprinkle with chopped parsley if desired. Serve warm.
Notes
Use firm zucchini and fresh mushrooms for the best texture. Adjust garlic according to preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg