Description
A quick and easy recipe for pan-fried zucchini and mushrooms, perfect as a healthy side dish or light meal. This sautéed vegetable medley features tender zucchini and golden mushrooms cooked with garlic and seasoned with Italian herbs, offering a delicious and nutritious dish ready in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 medium zucchini, sliced into rounds or half-moons
- 1 cup mushrooms, sliced (button or cremini)
Seasoning & Oil
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Oil: In a large skillet, heat the olive oil or butter over medium heat until shimmering.
- Cook the Garlic: Add the minced garlic to the pan and sauté for about 1 minute, stirring frequently until fragrant but not browned.
- Add Vegetables: Add the sliced zucchini and mushrooms to the skillet. Season with salt, pepper, and Italian seasoning if using, ensuring the vegetables are evenly coated.
- Pan-Fry: Cook the vegetables for 5 to 7 minutes, stirring occasionally. Continue until the zucchini is tender and the mushrooms have turned golden brown and released their juices.
- Serve: Remove from heat and garnish with chopped fresh parsley. Serve warm as a side or light main dish.
Notes
- Use either olive oil or butter depending on preference for flavor and dietary needs.
- Button or cremini mushrooms work best due to their texture and flavor.
- Do not overcrowd the pan to ensure even cooking and browning.
- Italian seasoning is optional but adds a nice herbaceous flavor.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
