Description
A delicious combination of sautéed zucchini, mushrooms, and onions, perfect as a side dish or a main vegetarian meal.
Ingredients
Scale
- 2 medium zucchini, sliced into half moons
- 8 oz mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the skillet – Place a large skillet over medium-high heat and add the olive oil. Let it warm for about 30 seconds until the oil shimmers slightly.
- Cook the onions first – Add the sliced onions to the pan and cook for about 3–4 minutes. Stir occasionally until they begin to soften and turn lightly golden. This step builds the base flavor of the dish.
- Add the mushrooms – Stir in the sliced mushrooms. As they cook, they release their moisture and develop a rich, earthy flavor. Let them sauté for about 5 minutes, stirring occasionally.
- Add zucchini and garlic – Add the sliced zucchini and minced garlic. Stir everything together so the vegetables are evenly coated in oil and seasoning. Cook for another 5–7 minutes until the zucchini becomes tender but still slightly firm.
- Season and finish – Sprinkle salt, black pepper, oregano, and paprika over the vegetables. Stir gently and cook for another minute. Remove from heat and finish with chopped parsley if desired.
Notes
- Your skillet of sautéed zucchini, mushrooms, and onions should now be tender, fragrant, and lightly caramelized.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg