Description
A colorful and flavorful sautéed dish featuring zucchini, mushrooms, and onions, perfect as a side or main component in various meals.
Ingredients
Scale
- 2 medium zucchinis (sliced into half-moons)
- 8 ounces mushrooms (sliced, either 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)
Instructions
- Wash the zucchinis and mushrooms thoroughly.
- Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion.
- Mince the garlic.
- Place a large skillet over medium heat.
- Add the olive oil and allow it to heat for about 1 minute.
- Add the sliced onions to the skillet. Sauté them for about 3 minutes, or until softened and translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and start releasing their moisture.
- Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
- Check the seasoning and adjust with more salt or pepper if needed.
- Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired and serve warm.
Notes
Feel free to experiment with different oils and herbs for added flavor. Storage: Store leftovers in an airtight container in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sautéed vegetables, zucchini, mushrooms, onions, healthy side dish, vegetarian cooking