Why Make This Recipe
Sautéed Zucchini, Mushrooms, and Onions is a simple and delicious dish that’s packed with flavor. It highlights the fresh taste of vegetables and is quick to prepare, making it perfect for busy weeknights. This recipe is not only tasty but also healthy, allowing you to enjoy your veggies in a fun way. It’s a fantastic side dish or can be used as a main meal with some added grains or protein.
How to Make Sautéed Zucchini, Mushrooms, and Onions
Ingredients:
- 2 medium zucchinis (sliced into half-moons, about 1 pound)
- 8 ounces mushrooms (buttons or cremini, sliced)
- 1 medium onion (thinly sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon dried thyme (optional)
- Fresh parsley (chopped, for garnish, optional)
Directions:
- Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
- Place a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.
- Add the sliced onions to the skillet. Sauté them for about 3 minutes, or until they start to soften and become translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
- Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
- Check the seasoning and adjust with more salt or pepper if needed.
- Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired, and serve warm.
How to Serve Sautéed Zucchini, Mushrooms, and Onions
This dish is best served warm. It pairs well with grilled meats, fish, or can be a perfect addition to pasta or rice dishes. You can also enjoy it as a light vegetarian meal on its own. Feel free to sprinkle some extra herbs or cheese on top for added flavor.
How to Store Sautéed Zucchini, Mushrooms, and Onions
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply warm them in a skillet over low heat or microwave for a quick warm-up.
Tips to Make Sautéed Zucchini, Mushrooms, and Onions
- Cut the vegetables into similar sizes for even cooking.
- Use high heat to get a nice sear on the veggies if you prefer a bit of char.
- Experiment with different herbs like oregano or basil for varied flavors.
- Add a splash of balsamic vinegar or lemon juice for extra zing.
Variation
You can add other vegetables such as bell peppers or carrots based on your preference. Feel free to toss in some spinach or kale at the end for some extra greens. Also, for a heartier meal, consider adding cooked quinoa or rice to the mix.
FAQs
1. Can I use frozen zucchini or mushrooms for this recipe?
Yes, you can use frozen vegetables, but they may release more water during cooking. Adjust cooking time as needed.
2. Is it necessary to use garlic?
Garlic adds great flavor, but if you don’t have it on hand, you can skip this or substitute with garlic powder.
3. Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Just store it in the refrigerator and reheat when ready to serve.
4. What other herbs can I use?
Apart from thyme, you can use rosemary, parsley, or even fresh basil to enhance the flavor of the dish.
Sauteed Zucchini Mushrooms And Onions
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, flavorful, and healthy dish featuring sautéed zucchini, mushrooms, and onions. Perfect as a side or main meal.
Ingredients
- 2 medium zucchinis (sliced into half-moons, about 1 pound)
- 8 ounces mushrooms (buttons or cremini, sliced)
- 1 medium onion (thinly sliced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
- 1 teaspoon dried thyme (optional)
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
- Place a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.
- Add the sliced onions to the skillet. Sauté them for about 3 minutes, or until they start to soften and become translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
- Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
- Check the seasoning and adjust with more salt or pepper if needed.
- Remove from heat and transfer to a serving dish. Garnish with fresh parsley if desired, and serve warm.
Notes
Cut vegetables evenly for uniform cooking. Use high heat for a bit of char. Add herbs like oregano or basil, or a splash of lemon juice or balsamic vinegar for extra zing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini, mushrooms, onions, sautéed vegetables, healthy side dish