Description
A simple and delicious pan-fried zucchini and mushrooms recipe, perfect as a quick and healthy side dish. Tender zucchini and golden mushrooms are sautéed with garlic and seasoned with Italian herbs, creating a flavorful and satisfying vegetable medley.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced into rounds or half-moons
- 1 cup mushrooms, sliced (button or cremini)
Seasonings and Oil
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 tsp Italian seasoning (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the skillet: In a large skillet, heat olive oil or butter over medium heat to prepare for sautéing your vegetables.
- Sauté garlic: Add minced garlic to the skillet and cook for about 1 minute until fragrant, ensuring the garlic releases its aroma without burning.
- Add vegetables and season: Add the sliced zucchini and mushrooms to the skillet. Season well with salt, pepper, and Italian seasoning if you choose to use it, distributing the flavors evenly.
- Cook vegetables: Cook the mixture for about 5 to 7 minutes, stirring occasionally. Cook until the zucchini becomes tender and the mushrooms turn golden brown, indicating they are properly sautéed.
- Garnish and serve: Sprinkle chopped fresh parsley over the cooked vegetables and serve warm for a tasty and nutritious side dish.
Notes
- Use either olive oil or butter depending on your preference for flavor and richness.
- Button or cremini mushrooms work best, but you can experiment with other varieties if desired.
- Italian seasoning is optional but adds a lovely herbaceous note.
- Be careful not to overcook the zucchini to maintain a pleasant tender-crisp texture.
- Serve immediately for the best flavor and texture.
