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Sautéed Zucchini, Mushrooms, and Onions

A quick and healthy dish that showcases fresh vegetables, perfect as a side or light main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis (sliced into half-moons, about 1 pound) Use fresh zucchinis for best flavor.
  • 8 ounces mushrooms (buttons or cremini, sliced) Fresh mushrooms are recommended.
  • 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) Add for extra flavor if desired.
  • fresh parsley (chopped, optional) For garnish.

Method
 

Preparation
  1. Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
Cooking
  1. Place a large skillet over medium heat. Add the olive oil and let it heat for about 1 minute.
  2. Add the sliced onions to the skillet. Sauté them for about 3 minutes, or until they start to soften and become translucent.
  3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
  4. Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
  5. Check the seasoning and adjust with more salt or pepper if needed.
  6. Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over low heat or in the microwave. For best flavor, use fresh vegetables and don’t overcook the zucchini.