Ingredients
Scale
- 2 medium zucchini, sliced
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
- Add the sliced zucchini and minced garlic to the skillet. Cook, stirring occasionally, until the zucchini is tender-crisp, about 3-5 minutes.
- Stir in the dried thyme, salt, and pepper. Cook for another minute, stirring to combine.
- Remove from heat and garnish with fresh parsley before serving.
Notes
For a richer flavor, add a tablespoon of butter to the skillet at the end of cooking. You can also add other vegetables like bell peppers or cherry tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg