Description

A quick and healthy sautéed zucchini, mushrooms, and onions side dish that brings out the natural flavors of fresh vegetables.

Ingredients

2 medium zucchinis, sliced into half-moons (about 1 pound)
8 ounces mushrooms (button or cremini), sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 teaspoon dried thyme (optional)
Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.

2. Place a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.

3. Add the sliced onions to the skillet. Sauté for about 3 minutes, or until they start to soften and become translucent.

4. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3 to 4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.

5. Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3 to 5 minutes, stirring frequently, until the zucchini is tender but still firm.

6. Check the seasoning and adjust with more salt or pepper if needed.

7. Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired, and serve warm.

Notes

You can add other vegetables like bell peppers or spinach for variety.

This dish pairs well with grilled meats, fish, or can be served over grains like quinoa or rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.