Description
A quick and flavorful sautéed vegetable side dish featuring tender zucchini, earthy mushrooms, and sweet caramelized onions cooked together in one pan.
Ingredients
- 2 medium zucchini, sliced into rounds or half-moons
- 8 ounces mushrooms, sliced
- 1 medium yellow or white onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried thyme
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the sliced onions and cook for 3–4 minutes until softened.
- Stir in the mushrooms and cook until they release their moisture and begin to brown, about 4–5 minutes.
- Add the zucchini and minced garlic, stirring to combine.
- Season with salt, black pepper, and Italian seasoning or thyme.
- Cook for 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
- Taste and adjust seasoning if needed. Sprinkle fresh parsley over the top before serving.
Notes
- Avoid overcrowding the pan to prevent the vegetables from becoming watery.
- Lightly salting zucchini beforehand and patting dry can reduce excess moisture.
- Add a splash of balsamic vinegar for extra depth of flavor.
- Sprinkle red pepper flakes for a touch of heat.
- Finish with grated Parmesan cheese for added richness.
- Store leftovers in the refrigerator for up to 4 days and reheat gently in a skillet.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
