Description
A quick and flavorful side dish featuring sautéed zucchini and mushrooms, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 medium medium zucchini, sliced into half moons (Choose firm zucchinis that are smooth and heavy.)
- 8 to 10 ounces mushrooms, sliced (Cremini or baby bella mushrooms work best.)
- 2 tablespoons olive oil (or half butter, half oil) (Use for sauteing.)
- 3 to 4 cloves garlic, minced (Add at the end to avoid burning.)
- 1 teaspoon kosher salt (Adjust to taste.)
- 1/2 teaspoon black pepper (Adjust to taste.)
- 1/2 teaspoon Italian seasoning or dried thyme (Optional for added flavor.)
- 1 squeeze lemon (Optional for finishing.)
Instructions
Preparation
- Heat a big skillet over medium high heat for a minute, then add the olive oil.
- Add the mushrooms in an even layer. Let them sit for 2 to 3 minutes without stirring, then stir and cook until golden, about 5 to 7 minutes.
- Toss in the zucchini and spread it out. Cook for 4 to 6 minutes, stirring just enough to prevent burning.
- Stir in the minced garlic and any dried herbs, cooking for 30 to 60 seconds until aromatic.
- Season with salt and pepper to taste, and finish with a squeeze of lemon before serving.
Notes
Do not crowd the pan while cooking to avoid steaming. Use high heat for better browning, and add garlic at the end to prevent bitterness. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Vegetable
- Cuisine: American