Description
This quick and easy side dish features tender zucchini and savory mushrooms sautéed with onions and garlic, perfect for complementing any meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 8 ounces button mushrooms, cleaned and sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Zucchini: Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini, season with salt and pepper, and cook for about 3-4 minutes until they begin to soften. Remove zucchini from the skillet and set aside.
- Cook the Onions and Mushrooms: In the same skillet, add a bit more oil if needed, and sauté the diced onion for about 2 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until they’re tender and browned.
- Combine and Season: Return the zucchini to the skillet. Stir in the minced garlic and Italian seasoning. Cook for an additional 1-2 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
- Serve: If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Feel free to add a splash of balsamic vinegar for extra flavor.