Description
Sauteed Zucchini, Mushrooms, and Onions: A Flavorful Veggie Delight
Ingredients
- 1 pound zucchini, sliced into half-moons
- 8 ounce mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
2. Place a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.
3. Add the sliced onions to the skillet. Sauté them for about 3 minutes, or until they start to soften and become translucent.
4. 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.
5. Add the sliced zucchini to the skillet. 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.
6. Check the seasoning and adjust with more salt or pepper if needed.
7. Remove the skillet from heat and transfer the sauteed vegetables to a serving dish. Garnish with fresh parsley, if desired, and serve warm.
Notes
The key to achieving the perfect texture for the Sauteed Zucchini, Mushrooms, and Onions is to sauté the vegetables in batches, allowing each ingredient to cook through without overcrowding the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetable Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg