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Sauteed Zucchini, Mushrooms, and Onions

A quick and easy one-pan dish bursting with vibrant colors and flavors, perfect as a side or light main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium medium zucchinis, sliced into half-moons About 1 pound
  • 8 ounces mushrooms, sliced (buttons or cremini)
  • 1 medium onion, thinly sliced
Cooking Essentials
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt
  • to taste black pepper
  • 1 teaspoon dried thyme (optional)
  • 1 fresh parsley, chopped (for garnish, optional)

Method
 

Preparation
  1. Wash the zucchinis and mushrooms thoroughly.
  2. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
Cooking
  1. Place a large skillet over medium heat and add the olive oil. Let it heat for about 1 minute.
  2. Add the sliced onions to the skillet and sauté for about 3 minutes, or until they start to soften and become translucent.
  3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
  4. Toss in the sliced zucchini. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
  5. Check the seasoning and adjust with more salt or pepper if needed.
Serving
  1. Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired and serve warm.

Notes

This sautéed dish keeps well in the fridge for up to 3 days. Store it in an airtight container. For freezing, it lasts about 2-3 months and can be reheated on the stove or in the microwave.