Description
A quick and comforting sauté of zucchini, mushrooms, and onions that comes together in under 20 minutes, perfect for weeknight dinners.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons (about 1 pound)
- 8 ounces mushrooms, sliced (buttons or cremini)
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis, slice the mushrooms, and thinly slice the onion. Mince the garlic.
- Heat a large skillet over medium heat, add the olive oil and let it warm for about 1 minute.
- Add sliced onions to the skillet and sauté for about 3 minutes, until they start to soften and become translucent.
- Stir in minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.
- Add sliced zucchini, season with salt, black pepper, and thyme (if using), and sauté for another 3-5 minutes until the zucchini is tender but still firm.
- Check the seasoning, adjust if necessary, then remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired.
Notes
Don’t skip the garlic as it adds personality to the dish. Keep veggies uniformly sliced for even cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg