Description
A quick and flavorful side dish made with zucchini and mushrooms, sautéed in garlic and olive oil or butter for a delicious accompaniment to any meal.
Ingredients
Vegetables
- 2 medium zucchini, sliced into half moons (Not too thin)
- 8 to 12 ounces mushrooms, sliced (cremini or white button)
Cooking Essentials
- 2 to 3 tablespoons olive oil or butter (Use olive oil for a lighter option)
- 3 to 5 cloves garlic, minced (Adjust according to your taste)
- 1/2 teaspoon salt (Plus more to taste)
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes (Optional)
- 1 squeeze lemon (Optional, for brightness)
Instructions
Preparation
- Slice zucchini into half moons about 1/4 inch thick. Slice mushrooms and pat them dry.
- Heat a large skillet over medium-high heat and add the olive oil or butter.
Cooking
- Add mushrooms in a single layer to the skillet. Let them sit for 2 to 3 minutes before stirring.
- Continue cooking until the mushrooms are golden and reduced in size, about 5 to 7 minutes total.
- Add zucchini to the skillet with the mushrooms and cook for 4 to 6 minutes, stirring occasionally until tender.
- Push everything to the sides and add the minced garlic to the center with a drizzle of oil if the pan is dry. Stir for about 30 seconds.
- Season with salt, pepper, and optional red pepper flakes. Stir to combine and add a squeeze of lemon before serving.
Notes
Use high heat to ensure vegetables brown instead of steam. Adjust seasoning at the end. Enjoy with grilled meats, seafood or as part of a breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Cuisine: American, Mediterranean