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Sauteed zucchini, mushrooms, and onions in a skillet with light browning and herbs.

Sauteed Zucchini, Mushrooms, and Onions for Healthy Simple Side Dishes

Fresh,colorful, and full of savory flavor, this easy veggie skillet is perfect for DinnerSnacks Healthy, Healthy Recipes With Onions, Simple Meat AndVeggie Dinners, Healthy Simple Side Dishes, Cooked VegetableRecipes Side Dishes, Veggie Mushroom Recipes, Sides WithMushrooms, Healthy Carb Recipes, and flavorful Side Foodideas.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 slices
Course: Dessert
Cuisine: American, Itallian, Mediterranean
Calories: 120
Ingredients Method

Ingredients
  

  • 2 medium zucchinis cut into half-moons
  • 8 ounces mushrooms sliced
  • o Button or cremini both work well
  • 1 medium onion thinly sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves finely chopped
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon dried thyme optional
  • Fresh parsley chopped, for garnish (optional)

Method
 

  1. Rinse the zucchini and mushrooms well. Cut the zucchini into half-moon slices, slice the mushrooms, thinly cut the onion, and mince the garlic.
  2. Set a large skillet over medium heat and pour in the olive oil. Let it warm up for about 1 minute.
  3. Add the onion and cook for around 3 minutes, stirring now and then, until it softens and starts to turn translucent.
  4. Stir in the garlic and mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until the mushrooms soften and release their liquid.
  5. Add the zucchini to the pan. Season with salt, black pepper, and thyme if using. Cook for another 3 to 5 minutes, stirring often, until the zucchini turns tender but still has a little bite.
  6. Taste and adjust the seasoning as needed.
  7. Remove from the heat, spoon into a serving dish, and sprinkle with fresh parsley if desired. Serve warm.