Description
This colorful skillet zucchini and mushrooms dish is a quick, healthy option for weeknight dinners. Sautéed with onions, garlic, and herbs, it’s versatile enough to serve as a side or main course. Feel free to customize with your favorite vegetables for a delicious meal!
Ingredients
Scale
- 4 medium zucchinis, sliced into half-moons
- 8 ounces of mushrooms, sliced (cremini or button mushrooms recommended)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Wash the zucchinis thoroughly under cold water and slice them into half-moons about 1/4 inch thick.
- Slice the mushrooms; if using larger mushrooms, cut them into quarters.
- Dice the onion into small pieces, aiming for a size similar to the zucchini slices.
- Mince the garlic using a garlic press or knife.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion to the skillet and sauté for about 3-4 minutes until translucent and fragrant.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Stir in the sliced mushrooms and cook for about 5-7 minutes until they release moisture and start to brown.
- Add the sliced zucchini to the skillet and mix well with the onions and mushrooms.
- Sprinkle the dried thyme and oregano over the vegetables, seasoning with salt and pepper to taste.
- Cover the skillet and let the vegetables cook for about 8-10 minutes, stirring occasionally.
- Remove the lid and stir; if there’s excess moisture, cook uncovered for a few more minutes.
- Once the zucchini is cooked to your liking, remove from heat and sprinkle with Parmesan cheese if using.
- Transfer to a serving dish or serve directly from the skillet, garnished with chopped parsley.
- Serve warm as a side or main course, pairing beautifully with grilled chicken, fish, or over pasta or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in a skillet with a splash of water or broth.
Notes
- Customize with additional vegetables like bell peppers, spinach, or cherry tomatoes.
- For heat, add a pinch of red pepper flakes with the herbs.
- To make it vegan, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes