Here’s a simple and delicious recipe for sautéed zucchini with mushrooms. This dish is quick to prepare and can be served as a side or even a light main course.
Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 1 cup mushrooms, sliced (you can use button, cremini, or your favorite type)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter (optional, for extra flavor)
- Salt and pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for a bit of zest)
Instructions:
- Prepare the Ingredients:
- Wash and slice the zucchinis into half-moons.
- Clean and slice the mushrooms.
- Mince the garlic and finely chop the onion.
- Heat the Pan:
- In a large skillet, heat the olive oil over medium heat. If you’re using butter, add it as well.
- Sauté the Onions and Garlic:
- Add the chopped onions to the skillet and sauté until they become translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add the Zucchini:
- Add the sliced zucchinis to the skillet. Sprinkle with salt, pepper, and thyme.
- Cook, stirring occasionally, until the zucchini is tender but still slightly crisp, about 5-7 minutes. Avoid overcooking to prevent the zucchini from becoming mushy.
- Finish and Serve:
- If using lemon juice, drizzle it over the vegetables and stir to combine.
- Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with chopped fresh parsley.
- Serve:
- Serve hot as a side dish or as a light main course with a crusty bread or a side of rice.
Enjoy your sautéed zucchini with mushrooms!
