Sauteed Zucchini Mushrooms And Onions
This sautéed zucchini, mushrooms, and onions dish is a quick and healthy side that complements any meal. The vibrant vegetables are cooked to perfection, enhancing their natural flavors.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- measuring cups and spoons measuring cups and spoons
Ingredients
- 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
- to taste black pepper
- 1 teaspoon dried thyme Optional.
- for garnish fresh parsley Chopped, optional.
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 they start to soften and become 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 release 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
You can add other vegetables like bell peppers or spinach for variety.
This dish pairs well with grilled meats, fish, or can be served over grains like quinoa or rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.