Description
A quick and savory side dish featuring sautéed zucchini and mushrooms, ready in about 15 minutes.
Ingredients
Main Ingredients
- 2 medium medium zucchini, sliced into half moons (Make sure they are firm.)
- 8 to 10 ounces mushrooms, sliced (cremini or white) (Brown mushrooms enhance flavor.)
- 2 tablespoons olive oil or butter (Use half and half for richness if desired.)
- 2 cloves garlic, minced (Add for aroma and flavor.)
- 1/2 teaspoon salt (Plus more to taste.)
- 1/4 teaspoon black pepper (Adjust based on preference.)
- 1 lemon squeeze of lemon (optional) (Adds brightness.)
- pinch red pepper flakes (optional) (For heat.)
- grated to taste Parmesan (optional) (For serving.)
Instructions
Preparation
- Heat a large skillet over medium high heat until properly warm.
Cooking
- Add olive oil or butter to the skillet. Once it shimmers or melts, add the mushrooms.
- Cook mushrooms for 4 to 6 minutes, stirring occasionally until they are browned and moisture has evaporated.
- Add zucchini and toss, cooking for 3 to 5 minutes until tender and lightly golden.
- Add garlic, salt, and pepper, cooking for an additional 30 to 60 seconds until garlic is fragrant.
- Finish with a squeeze of lemon or sprinkle of Parmesan if desired.
Notes
Best served fresh to retain texture. Keep storage and reheating tips in mind for leftovers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American