Skillet Zucchini and Mushrooms
A quick and delicious veggie dish featuring sautéed zucchini and mushrooms, perfect for weeknight dinners.
Ingredients
Vegetables
- 2 medium zucchinis, sliced For best texture, slice evenly.
- 8 oz mushrooms, sliced Can substitute with eggplant or bell peppers if needed.
- 3 cloves garlic, minced Fresh is preferred but jarred works in a pinch.
- Fresh parsley, chopped (for garnish) Optional, brightens the dish.
Cooking Essentials
- 2 tablespoons olive oil Used to sauté the vegetables.
- to taste Salt and pepper Season to your preference.
Instructions
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for about 5 minutes until they begin to soften.
- Add the sliced zucchini to the skillet, season with salt and pepper, and sauté for another 5-7 minutes until the zucchini is tender but still crisp.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
Prep all ingredients before cooking for best results. Leftover can be stored in an airtight container for up to 4 days.