Description
A quick and easy pan-fried zucchini and mushrooms recipe featuring tender sautéed vegetables with garlic and Italian seasoning, perfect as a healthy side dish or light meal.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced into rounds or half-moons
- 1 cup mushrooms, sliced (button or cremini)
Seasoning and Garnish
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Cooking Fat
- 2 tbsp olive oil or butter
Instructions
- Heat the Oil: In a large skillet, heat the olive oil or butter over medium heat to prepare for sautéing.
- Cook the Garlic: Add the minced garlic to the hot oil and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Vegetables: Add the sliced zucchini and mushrooms to the skillet. Season with salt, pepper, and Italian seasoning if using.
- Pan-Fry: Cook the vegetables for about 5-7 minutes, stirring occasionally, until the zucchini is tender and the mushrooms turn golden brown.
- Serve: Remove from heat, garnish with freshly chopped parsley, and serve warm as a delightful side dish.
Notes
- You can use either olive oil or butter depending on your preference for flavor and richness.
- Button or cremini mushrooms both work well for this recipe.
- The Italian seasoning is optional but adds a nice herbal depth to the dish.
- Serve as a side with grilled meats or toss into pasta for added veggies.
- For a vegan option, use olive oil instead of butter.
