Ingredients
- Zucchini: 2 medium, sliced
- Mushrooms: 8 oz, sliced
- Onion: 1 medium, sliced
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Dried thyme: 1/2 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black pepper: 1/4 teaspoon, or to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the sliced onion to the skillet and cook until softened and translucent, about 5 minutes.
- Step 3: Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the sliced mushrooms and zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender and the mushrooms have released their moisture and browned, about 8-10 minutes.
- Step 5: Stir in the dried thyme, salt, and pepper.
- Step 6: Cook for an additional minute to allow the flavors to meld. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a skillet over medium-low heat, adding a splash of water if needed, to prevent sticking and maintain moisture.
- Serve this versatile saute as a side dish with grilled chicken or fish, or toss it with pasta for a simple vegetarian meal.
- Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables brown nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American