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Skillet Zucchini Mushrooms Dish: A Quick and Delicious Recipe for Healthy Eating

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This colorful skillet dish combines sautéed zucchini and mushrooms with garlic and herbs for a quick, healthy meal. Ideal as a side or light main course, it can be easily customized with your favorite vegetables and topped with Parmesan cheese for extra flavor. Enjoy it warm or as a topping for grains like pasta or quinoa.

Ingredients

Scale
  • 4 medium zucchinis, sliced into half-moons
  • 8 ounces of mushrooms, sliced (cremini or button mushrooms recommended)
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Wash the zucchinis thoroughly under cold water and slice them into half-moons about 1/4 inch thick.
  2. Slice the mushrooms; if using larger mushrooms, cut them into quarters for a nice bite.
  3. Dice the onion into small pieces, aiming for a size similar to the zucchini slices.
  4. Mince the garlic cloves using a garlic press or knife.
  5. In a large skillet, heat the olive oil over medium heat.
  6. Add the diced onion to the skillet and sauté for 3-4 minutes until translucent and fragrant.
  7. Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
  8. Stir in the sliced mushrooms and cook for 5-7 minutes until they release moisture and become tender.
  9. Add the sliced zucchini, dried thyme, oregano, salt, and pepper. Stir to combine.
  10. Cook for an additional 8-10 minutes, stirring occasionally, until the zucchini is tender but still slightly crunchy.
  11. Taste and adjust seasoning if necessary. If using, sprinkle Parmesan cheese over the top and let it melt for a minute.
  12. Remove from heat and garnish with freshly chopped parsley.
  13. Serve warm as a side dish or main course, or as a topping for pasta or quinoa.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to prevent sticking.
  • For added flavor, consider a splash of balsamic vinegar or a squeeze of lemon juice before serving.
  • Customize with additional vegetables like bell peppers, spinach, or cherry tomatoes, adjusting cooking times as needed.
  • For a heartier meal, add cooked grains like farro or brown rice during the last few minutes of cooking.
  • For a vegan version, omit the Parmesan cheese or substitute with a vegan alternative.

Find it online: https://softtasty.com/skillet-zucchini-mushrooms-dish/