Skillet Zucchini and Mushrooms: A Quick and Flavorful Dish

Introduction
If you’re looking for a simple yet delicious vegetable dish that can be prepared in no time, Skillet Zucchini and Mushrooms is the answer! This quick and flavorful recipe combines the earthiness of mushrooms with the light, tender texture of zucchini. Sautéed in garlic, herbs, and a splash of olive oil, this dish is perfect as a side or even as a light meal. It’s ideal for busy nights when you want something healthy, satisfying, and packed with flavor.

Ingredients
2 medium zucchinis, sliced into half-moons
1 lb mushrooms, sliced (cremini, button, or your favorite variety)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Grated Parmesan cheese (optional, for topping)
How to Make
Step 1: Prepare the Vegetables
Wash and slice the zucchini into thin half-moon shapes. Clean and slice the mushrooms.
Mince the garlic and chop the parsley for garnishing.
Step 2: Sauté the Mushrooms
Heat 1 tablespoon of olive oil over medium heat in a large skillet.
Add the sliced mushrooms to the skillet and sauté for about 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Step 3: Cook the Zucchini
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the zucchini slices and cook, stirring occasionally, for about 4-5 minutes, until the zucchini is tender but still slightly firm.
Stir in the minced garlic, oregano, thyme, salt, and pepper. If you want a bit of heat, add the red pepper flakes here as well. Continue to cook for an additional 2 minutes, allowing the garlic to become fragrant.
Step 4: Serve
Remove the skillet from the heat and transfer the zucchini and mushrooms to a serving dish.
Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese for extra flavor.
Serving and Storage Tips