Description
A quick and healthy sautéed vegetable side dish featuring tender zucchini, savory mushrooms, and sweet onions cooked in olive oil with garlic and herbs.
Ingredients
- 2 medium zucchinis, sliced into half-moons (about 1 pound)
- 8 ounces mushrooms, sliced (button 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 (optional, for garnish)
Instructions
1. Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, thinly slice the onion, and mince the garlic
2. Heat a large skillet over medium heat and add the olive oil. Allow it to heat for about 1 minute
3. Add the sliced onions and sauté for about 3 minutes until they begin to soften and become translucent
4. Add the minced garlic and sliced mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture
5. Add the sliced zucchini and season with salt, black pepper, and dried thyme if using
6. Sauté for another 3–5 minutes, stirring frequently, until the zucchini is tender but still slightly firm
7. Taste and adjust seasoning with additional salt or pepper if needed
8. Remove from heat, transfer to a serving dish, garnish with fresh parsley if desired, and serve warm
Notes
You can add vegetables like bell peppers, spinach, or cherry tomatoes for extra flavor and color.
This dish pairs well with grilled meats, fish, or can be served over grains like quinoa or rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg