Ingredients
- 2 medium zucchini, sliced into rounds or half-moons
- 8 oz mushrooms (cremini, button, or baby bella), sliced
- 2 tbsp olive oil or butter
- 2 garlic cloves, minced
- 1 small yellow onion or shallot, chopped
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme, oregano, or Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice or balsamic vinegar
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add chopped onion or shallot and sauté until softened, about 2–3 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms, season with salt, pepper, and herbs. Cook for 5 minutes, stirring occasionally, until browned and juices release.
- Add zucchini and cook for another 4–5 minutes until crisp-tender and slightly golden.
- If desired, add red pepper flakes and cook for 1 more minute.
- Finish with lemon juice or balsamic vinegar for brightness.
- Remove from heat, garnish with fresh parsley or basil, and serve immediately.
Notes
- Top with grated Parmesan for a cheesy finish.
- Finish with garlic butter for a richer flavor.
- Add bell peppers, cherry tomatoes, or spinach for variety.
- Include cooked sausage, chicken, or chickpeas for added protein.
- Swap in herbs like rosemary, tarragon, or dill for different flavors.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
