Sauteed Zucchini, Mushrooms, and Onions Recipe
This sauteed zucchini, mushrooms, and onions recipe turns simple vegetables into a golden, flavorful side dish. Caramelized onions, tender zucchini, and earthy mushrooms come together in just 20 minutes for an easy, healthy addition to any meal.
Equipment
- large skillet
- chef’s knife
- cutting board
- Spatula
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 225 g mushrooms (button or cremini), sliced
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- salt, to taste
- black pepper, to taste
- 1 tsp dried thyme (optional)
- fresh parsley, chopped (optional garnish)
Instructions
- Wash and slice the zucchini into half-moons, slice the mushrooms, thinly slice the onion, and mince the garlic.
- Heat a large skillet over medium heat. Add the olive oil and heat until shimmering.
- Add the sliced onions and sauté for about 3 minutes until translucent and lightly caramelized.
- Stir in the garlic and mushrooms. Cook for 3–4 minutes until mushrooms release moisture and begin to firm.
- Add the zucchini slices. Season with salt, black pepper, and dried thyme if using. Sauté for 3–5 minutes until tender but not mushy.
- Remove from heat, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.
Notes
Pat vegetables dry before cooking to encourage caramelization. Cook over medium to medium-low heat to prevent sogginess. Let the dish rest briefly off heat so flavors can meld before serving.