Description
A quick and flavorful side dish of tender zucchini and earthy mushrooms sautéed with garlic, olive oil, and fresh herbs. Light, healthy, and ready in under 25 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 12 ounces mushrooms, sliced
- 2 medium zucchini, sliced into half-moons
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms and cook for 5 minutes until golden and moisture evaporates.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add zucchini slices and sauté for 5–6 minutes until tender but still slightly firm.
- Season with salt and pepper, stirring to combine.
- Finish with lemon juice and parsley.
- Serve warm as a side dish or light main.
Notes
- Cook mushrooms first to prevent soggy zucchini.
- Don’t overcrowd the pan—work in batches if needed.
- Add red pepper flakes for a spicy kick.
- Top with parmesan or nutritional yeast for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg