Description
A quick and easy skillet dish featuring tender zucchini and savory mushrooms, perfect for busy weeknights.
Ingredients
Vegetables
- 2 medium medium zucchini, sliced into half moons (Choose zucchini that feel firm.)
- 8-10 ounces mushrooms, sliced (white button or cremini)
- 2-3 cloves garlic, minced (Use fresh garlic for best flavor.)
Cooking fats
- 2 tablespoons olive oil (Optional to mix with butter.)
- 1 tablespoon butter (Optional but adds great flavor.)
Seasoning
- Salt and black pepper to taste
- Optional: red pepper flakes, lemon juice, grated parmesan, chopped parsley (Add based on preference.)
Instructions
Preparation
- Slice your zucchini and mushrooms into even thickness for even cooking.
Cooking
- Heat a large skillet over medium-high heat. Add olive oil (and butter if using).
- Add the mushrooms first. Allow them to sit for a couple of minutes before stirring to promote browning.
- Next, add the zucchini. Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender, about 6 to 8 minutes.
- In the last 30 to 60 seconds of cooking, add the garlic to prevent it from burning.
- Taste and adjust seasoning. Finish with a squeeze of lemon juice and a pinch of red pepper flakes if desired.
Notes
This dish pairs well with various main courses and is a great way to use up vegetables quickly. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American