Sautéed Zucchini and Mushrooms with Onions and Herbs

Description:

This savory side dish combines tender zucchini, earthy mushrooms, and sweet caramelized onions with fresh herbs for a quick and healthy sautéed vegetable medley. It’s perfect as a side for grilled meats, tossed with pasta, or even served over rice or quinoa.

✅ Ingredients Sautéed Zucchini and Mushrooms with Onions and Herbs

• 2 medium zucchinis, sliced into half-moons

• 8 oz (225g) mushrooms (cremini or white), sliced

• 1 medium onion, thinly sliced

• 2 tbsp olive oil or butter

• 2 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 tsp chopped fresh rosemary (or ½ tsp dried)

• Salt and black pepper, to taste

• Optional: a squeeze of lemon juice or a pinch of red pepper flakes

🔪 Instructions:

1. Prep the ingredients: Slice the zucchini, mushrooms, and onions evenly. Mince the garlic.

2. Sauté onions: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced onions and cook for 5–7 minutes until softened and slightly golden.

3. Add mushrooms: Stir in the mushrooms and cook for another 5 minutes, allowing them to release their moisture and brown slightly.

4. Add zucchini and garlic: Add the remaining oil, zucchini, and garlic. Sauté everything together for about 6–8 minutes, or until the zucchini is tender but still slightly firm.

5. Season and finish: Add the herbs, salt, pepper, and optional lemon juice or red pepper flakes. Stir well and cook for 1–2 more minutes to meld the flavors.

6. Serve hot as a side dish or mix into grain bowls, pasta, or wraps.

📝 Notes:

• Use yellow squash in place of or along with zucchini for a colorful twist.

• For a richer flavor, use a bit of butter with the olive oil.

• Don’t overcrowd the pan—use a large skillet to help mushrooms brown properly.

• Fresh herbs add brightness, but dried herbs work just as well.

💡 Tips:

• Slice all vegetables uniformly to ensure even cooking.

• Let mushrooms brown before stirring—this enhances umami flavor.

• To reduce moisture, salt zucchini and let it sit for 10 mins, then pat dry before cooking.

• Great as a meal prep side—store in the fridge for up to 4 days.

🍽️ Servings:

Makes about 4 servings as a side dish.

⚖️ Nutritional Info (per serving, approx.):

• Calories: 110

• Carbohydrates: 10g

• Protein: 3g

• Fat: 7g

• Fiber: 2g

• Sodium: 90mg

(Values may vary based on ingredients and portion sizes.)

🌿 Health Benefits:

• Zucchini: Low-calorie, rich in vitamin C and potassium

• Mushrooms: Great source of B vitamins, selenium, and antioxidants

• Onions and garlic: Known for anti-inflammatory and immune-boosting properties

• Olive oil: Heart-healthy fats

❓Q/A:

Q: Can I add other vegetables to this dish?
A: Yes! Bell peppers, cherry tomatoes, or spinach make great additions.

Q: Can I make this ahead of time?
A: Absolutely. It reheats well in a skillet or microwave.

Q: Is it vegan?
A: Yes, as long as you use olive oil instead of butter.

Q: What main dishes go well with this?
A: Grilled chicken, salmon, steak, tofu, or baked potatoes.