Description
A quick and easy vegetable side dish featuring sautéed zucchini, mushrooms, and onions, perfect for busy nights.
Ingredients
Main Ingredients
- 2 medium Zucchini, sliced into coins or half moons (Italian zucchini is preferred.)
- 8 ounces Mushrooms, sliced (baby bellas are recommended) (Other varieties like shiitakes can be used.)
- 1 medium Onion, thinly sliced (Shallots can be used for a sweeter taste.)
- 2 tablespoons Olive oil or avocado oil (For high heat cooking.)
- 1 tablespoon Butter (Optional but adds richness.)
- 2 cloves Garlic, minced
- to taste Salt and pepper (Add salt towards the end to prevent mushiness.)
Optional Extras
- to taste Lemon juice (For brightness.)
- to taste Red pepper flakes (For added heat.)
- to taste Fresh herbs (like parsley, thyme, or basil) (For garnish and flavor.)
Instructions
Preparation
- Heat a large skillet over medium-high heat and add olive oil.
- Add mushrooms in a single layer and let them brown without stirring for a couple of minutes.
- Once they are mostly golden, remove them to a plate.
Sautéing Vegetables
- Add a bit more oil if needed, then add zucchini to the skillet and let it sear.
- Cook the zucchini until it is tender-crisp, stirring occasionally to avoid steaming.
- Add the sliced onion to the skillet and sauté until softened.
- Return the mushrooms to the pan, then add minced garlic for the last 30 seconds to 1 minute.
Serving
- Finish with optional butter, lemon juice, and fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, use a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Vegetable
- Cuisine: American