Description
A simple and flavorful sautéed zucchini and mushrooms recipe, perfect as a healthy side dish or a light vegetarian entrée. This dish features tender zucchini and mushrooms cooked with garlic and fresh parsley, seasoned delicately with salt and pepper for a delightful taste.
Ingredients
Scale
Vegetables
- 2 zucchinis, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Oils
- 2 tablespoons olive oil
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil, allowing it to warm up for a minute.
- Add vegetables: Add the sliced zucchinis and mushrooms to the skillet, spreading them evenly.
- Initial cooking: Cook the zucchinis and mushrooms, stirring occasionally, until they start to soften, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and sauté for an additional 1 to 2 minutes until the garlic becomes fragrant.
- Season: Sprinkle the salt and black pepper over the vegetables and stir well to distribute the seasonings evenly.
- Finish cooking: Continue cooking for another 2 to 3 minutes until the zucchinis and mushrooms are tender and cooked through.
- Add parsley: Remove the skillet from heat and sprinkle the chopped fresh parsley over the sautéed vegetables.
- Serve: Serve the sautéed zucchini and mushrooms hot as a delicious side dish or over rice. Enjoy!
Notes
- For a richer flavor, you can add a splash of lemon juice or balsamic vinegar at the end.
- Try adding a pinch of red pepper flakes for a slight heat.
- This dish works well as a base for adding cooked proteins like chicken or tofu.
- Leftovers can be stored in an airtight container and reheated in a skillet for best texture.
