Easy Sautéed Mushrooms and Zucchini
A quick and simple sauté of fresh mushrooms and zucchini, bursting with savory flavors, making it the perfect side dish or vegetarian main course.
Ingredients
Main Ingredients
- 2 medium zucchinis, sliced
- 8 ounces mushrooms, sliced (button or cremini)
- 2 tablespoons olive oil for sautéing
- 3 cloves garlic, minced
- to taste Salt
- to taste Pepper
- optional Fresh parsley for garnish
Instructions
Preparation
- Wash and slice the zucchini and mushrooms. Mince the garlic and have everything ready to go.
Cooking
- In a large skillet over medium heat, warm the olive oil until it's shimmering, about 1-2 minutes.
- Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.
- Next, add the zucchini and minced garlic to the skillet. Season with salt and pepper.
- Continue to sauté for another 5-7 minutes, stirring occasionally, until the zucchini is tender and the mushrooms are nicely browned.
- Remove from heat, garnish with fresh parsley if desired, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat. Cooked mushrooms and zucchini can also be frozen for later use.