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Sautéed Zucchini with Mushrooms

A quick and flavorful vegetable side of sautéed zucchini and mushrooms cooked with garlic and thyme, perfect for weeknight meals or potlucks.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large zucchini, sliced into half-moons Slice uniformly (about 1/4-inch thick) for even cooking.
  • 2 cups sliced mushrooms (cremini or white button) Pat dry for better browning.
  • 2 tablespoons olive oil Avocado oil can be substituted.
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves.
  • 1/4 cup grated Parmesan cheese (optional) Use nutritional yeast for a vegan option.
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Heat a large skillet over medium heat and add olive oil until shimmering.
  2. Add minced garlic and sauté for 30–60 seconds until fragrant; do not let it brown.
Cooking
  1. Add the sliced mushrooms in a single layer and cook without stirring often for about 4–5 minutes to develop color.
  2. Stir the mushrooms, then add the zucchini slices and sprinkle thyme over top.
  3. Season with salt and pepper to taste and continue cooking, stirring occasionally, for another 7–10 minutes until zucchini is tender and slightly golden.
  4. If using Parmesan, sprinkle it over the vegetables and let it melt for a minute.
  5. Remove from heat and garnish with chopped fresh parsley. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to avoid overcooking zucchini.