Description
A delightful medley of sautéed zucchini, mushrooms, and onions, perfect as a main dish or side, celebrating summer’s garden bounty.
Ingredients
Scale
- 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)
- To taste salt
- To taste black pepper
- 1 teaspoon dried thyme (optional)
- For garnish: Fresh parsley (chopped, optional)
Instructions
- Prep the veggies: Wash the zucchinis and mushrooms, then slice them and mince the garlic.
- Heat the oil: Place a large skillet over medium heat and pour in the olive oil, heating it for about one minute.
- Sauté the onions: Add the sliced onions and sauté for about three minutes until they start to soften.
- Add garlic and mushrooms: Toss in the minced garlic and sliced mushrooms, stirring occasionally for another three to four minutes.
- Incorporate zucchini: Add the sliced zucchini, seasoning with salt, pepper, and thyme, sautéing for another three to five minutes until tender.
- Adjust seasoning: Taste and adjust seasoning if necessary.
- Serve: Transfer to a serving dish, garnish with parsley, and enjoy warm.
Notes
Chill onions before cutting to reduce tears while slicing. Avoid overcrowding the pan for perfect caramelization.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sautéed vegetables, zucchini, mushrooms, onions, vegan recipes, summer vegetables, healthy side dish