Ingredients
Scale
- Zucchini 2 medium, sliced
- Mushrooms 8 ounces, sliced
- Olive oil 2 tablespoons
- Garlic 2 cloves, minced
- Onion 1/2 medium, chopped
- Dried thyme 1 teaspoon
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Step 3: Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
- Step 4: Stir in the minced garlic, sliced zucchini, dried thyme, salt, and pepper.
- Step 5: Cook, stirring occasionally, until the zucchini is tender-crisp, about 5-7 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, sauté in a skillet with a touch of olive oil until warmed through.
- Serve this as a vibrant side dish alongside grilled chicken or fish for a complete meal.
- Don't overcrowd the skillet; work in batches if needed to ensure the zucchini and mushrooms brown properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American