Description
This Skillet Zucchini and Mushrooms recipe is a quick and delicious vegetable side dish featuring tender zucchini and flavorful mushrooms sautéed with garlic, onion, and Italian seasoning. Perfect for a healthy and easy addition to any meal.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced into half-moons
- 8 ounces cremini or white mushrooms, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
Seasonings & Fats
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (optional for extra flavor)
- 1 teaspoon lemon juice (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the sliced onion to the skillet and cook for 2 to 3 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
- Cook mushrooms: Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Add zucchini and seasonings: Add the zucchini slices, dried Italian seasoning, salt, and black pepper to the skillet. Cook for another 5 to 7 minutes, stirring occasionally, until the zucchini is tender but still retains slight firmness.
- Add butter (optional): If desired, stir in the tablespoon of butter to add richness and cook until melted.
- Finish and garnish: Add a splash of lemon juice for brightness, then sprinkle with fresh parsley before serving.
Notes
- For added flavor, sprinkle with grated Parmesan cheese before serving.
- Add a pinch of red pepper flakes if you prefer a bit of heat.
- Avoid overcooking the zucchini to keep it firm and prevent it from becoming mushy.
