Description
Sautéed Zucchini and Mushrooms is a simple, healthy, and flavorful vegetable side dish that’s perfect for any meal. Combining tender zucchinis and earthy mushrooms cooked in olive oil with garlic and Italian seasoning, this recipe delivers deliciousness in just 35 minutes. Garnished with fresh parsley, it offers a fresh and aromatic touch to brighten the dish.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 3 cloves garlic, minced
Seasonings and Oil
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Vegetables: Begin by washing the zucchinis and mushrooms thoroughly. Slice the zucchinis into thin rounds to ensure even cooking. Slice the mushrooms evenly to match the size and texture of the zucchini pieces.
- Heat the Oil: Place a large skillet on the stovetop and heat the olive oil over medium heat. Allow it to warm for about 1-2 minutes until it becomes hot but not smoking.
- Add the Garlic: Add the minced garlic to the hot oil. Sauté it carefully for about 30 seconds, just until fragrant. Avoid burning the garlic, as this can impart a bitter taste.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté them for 5-7 minutes, stirring occasionally, allowing them to soften and release their natural moisture. This step helps concentrate their flavor.
- Incorporate the Zucchini: Add the sliced zucchini to the skillet with the mushrooms. Stir well to combine all the vegetables evenly.
- Season: Sprinkle salt, black pepper, and the optional Italian seasoning over the vegetables. Stir thoroughly to evenly distribute the seasonings and enhance the flavors.
- Sauté Together: Continue cooking the zucchini and mushrooms for another 5-7 minutes. Aim for the zucchini to become tender yet retain a slight crispness, maintaining texture and freshness.
- Garnish: Remove the skillet from heat. Sprinkle freshly chopped parsley over the dish for a vibrant flavor and appealing presentation.
- Serve Immediately: Serve the sautéed zucchini and mushrooms hot, ensuring the best taste and texture are enjoyed right away.
Notes
- For a richer flavor, try adding a splash of white wine while cooking the mushrooms.
- Use fresh herbs such as thyme or rosemary as an alternative to Italian seasoning.
- This dish pairs beautifully with grilled meats, pasta, or as a vegetarian main with rice.
- To make it vegan and gluten-free, simply ensure all seasonings are free from animal products and gluten-containing additives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
