Description
Tender zucchini and earthy mushrooms join sweet onions in a fragrant skillet, kissed by garlic and thyme. A splash of lemon brightens each bite, making it a crisp, savory side perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon butter
- 2 cloves garlic minced
- 2 medium zucchinis sliced
- 8 ounces cremini mushrooms sliced
- 1 medium onion thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 2 tablespoons chopped parsley
Instructions
- Preheat a large skillet over medium heat.
- Add olive oil and butter, stirring until butter is fully melted.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add sliced onion and cook for 3–4 minutes until translucent.
- Add zucchini and mushrooms, cooking for 5–7 minutes until vegetables are tender.
- Season with salt, black pepper, and thyme; stir to combine.
- Remove from heat and sprinkle with chopped parsley before serving.
Notes
- For extra flavor, add a squeeze of fresh lemon juice just before serving.
- Try using a mix of mushrooms such as cremini and shiitake for deeper taste.
- This dish pairs well with grilled chicken, fish, or as a filling for wraps.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.