Sautéed Zucchini and Mushrooms Recipe

3 cloves garlic, minced

1 medium zucchini, sliced into rounds

8 oz (225 g) cremini or white mushrooms, sliced

Salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes (optional, for a bit of heat)

1/4 cup grated Parmesan cheese (optional but recommended)

1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)

Instructions:

Prep the veggies:

Wash and slice the zucchini into 1/4-inch rounds.

Clean the mushrooms and slice them evenly.

Heat the oil:

In a large skillet over medium-high heat, add olive oil (or butter).

Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté the mushrooms:

Add mushrooms to the skillet.

Cook for about 5–7 minutes, stirring occasionally, until they begin to brown and release their moisture.

Add the zucchini:

Stir in the sliced zucchini.

Cook for an additional 5–6 minutes until zucchini is tender but still slightly crisp.

Season:

Add salt, pepper, and red pepper flakes (if using).

Stir in the grated Parmesan and parsley.

Serve:

Remove from heat and serve warm as a side dish or light main.

 Tips:

Don’t overcrowd the pan—cook in batches if necessary for better browning.

Add a splash of lemon juice or balsamic vinegar at the end for brightness.

This dish pairs well with grilled chicken, fish, or pasta.