Here’s a simple, delicious Sautéed Zucchini & Mushrooms recipe that’s quick enough for a weeknight and full of flavor. 🌿🍄
🍽️ Sautéed Zucchini & Mushrooms
Ingredients
- 2 medium zucchini, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 2 tbsp olive oil (or butter)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (optional)
- Salt & pepper, to taste
- 1 tsp dried thyme or Italian seasoning
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley, chopped (optional garnish)
Instructions
1. Prep the Veggies
- Slice zucchini into half-moons
- Slice mushrooms
- Mince garlic
2. Heat the Pan
- Heat olive oil (or butter) in a large skillet over medium-high heat
3. Cook Mushrooms First
- Add mushrooms and sauté for 4–5 minutes until browned
- Don’t overcrowd the pan (do in batches if needed)
4. Add Zucchini
- Add zucchini and onion (if using)
- Cook 5–7 minutes, stirring occasionally
- Zucchini should be tender but still slightly crisp
5. Add Flavor
- Add garlic, thyme, salt, and pepper
- Cook 1–2 more minutes until fragrant
6. Finish & Serve
- Remove from heat
- Add lemon juice and parsley if using
- Serve warm
⭐ Tips
- For extra flavor, add a splash of soy sauce or a sprinkle of parmesan
- If zucchini releases too much water, cook a bit longer on high heat to evaporate
Would you like a low-carb, garlic-heavy, or creamy version?