Description
A bright and garlicky sauté of zucchini and mushrooms that captures late-summer freshness with a crispy texture and rich flavor.
Ingredients
Scale
- 500 g zucchini (about 1 lb, 2 medium), sliced into half-moons
- 250 g cremini or button mushrooms (8.8 oz), sliced
- 30 ml olive oil (2 tbsp)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme or parsley, chopped
- Juice of ½ lemon
- 1 tsp kosher salt (Diamond Crystal or ½ tsp Morton’s)
- ¼ tsp freshly ground black pepper
- 30 g Parmesan cheese (1 oz, finely grated, optional)
Instructions
- Prep the vegetables: Trim zucchini ends and slice into half-moons. Wipe mushrooms with a paper towel and slice thickly.
- Heat the pan and brown the mushrooms: Place skillet over medium-high heat, add 1 tbsp olive oil and mushrooms in a single layer, sauté for 5–7 minutes until deep golden.
- Add zucchini to the pan: Push mushrooms to the side, add remaining olive oil and zucchini. Sauté for 4–5 minutes until tender with browned edges.
- Finish with garlic, herbs, and acid: Lower heat, add garlic and thyme, cook for 30–45 seconds, then remove from heat. Stir in lemon juice and Parmesan, season to taste.
- Serve immediately: Transfer to a warm platter and garnish with herbs or olive oil. Serve hot.
Notes
For a dairy-free variation, omit Parmesan and finish with a drizzle of olive oil. Use high heat to avoid soggy zucchini.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg