Ingredients
Scale
- 2 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or Italian seasoning
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
- Optional garnish: fresh parsley or grated Parmesan
Instructions
- Heat oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add mushrooms and cook 4–5 minutes until browned and moisture evaporates.
- Stir in zucchini, season with herbs, salt, pepper, and red pepper flakes.
- Sauté for 4–6 minutes until zucchini is tender-crisp.
- Remove from heat and garnish with parsley or Parmesan if desired. Serve hot.
Notes
- Don’t overcrowd the pan—cook in batches if needed.
- Use ghee or butter for a richer version.
- Add lemon juice at the end for brightness.
- Pairs well with grilled meat or fish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg