Sautéed Zucchini and Mushrooms

A quick, flavorful vegetable side dish made with tender zucchini, golden mushrooms, garlic, and herbs. Perfect for weeknight dinners!

Ingredients

• 2 medium zucchini, sliced into half-moons
• 8 oz (225 g) mushrooms, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ small onion, thinly sliced
• ½ tsp Italian seasoning
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp grated Parmesan cheese (optional)
• 1 tsp lemon juice (optional)

Instructions

1. Prepare the vegetables: Wash and dry the zucchini and mushrooms well. Slice the zucchini into half-moons and the mushrooms into thin slices.
2. Sauté the mushrooms: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and become golden.
3. Add the onion: Add the remaining olive oil and sliced onion. Cook for 2–3 minutes until the onion begins to soften.
4. Add the zucchini: Stir in the zucchini and cook for 5–7 minutes, stirring occasionally. Keep the heat fairly high so the zucchini browns instead of becoming watery.
5. Season: Add the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another 1–2 minutes, just until fragrant.
6. Finish: Remove from heat and add lemon juice and fresh parsley. Toss gently to combine.
7. Serve: Sprinkle with Parmesan if desired and serve immediately.

⏱️ Prep & Cook Time

• Prep: 10 minutes
• Cook: 12–15 minutes
• Total: About 25 minutes
• Servings: 4

Tip: Don’t overcrowd the skillet. If the mushrooms and zucchini are packed too tightly, they’ll steam instead of becoming nicely browned.