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Sautéed Zucchini and Mushrooms

Sautéed Zucchini and Mushrooms: A Quick Flavor Explosion

Sautéed Zucchini and Mushrooms is a quick, flavorful dish perfect for a busy weeknight, combining wholesome ingredients and vibrant colors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 2 medium Zucchini Slice into ¼-inch rounds
  • 8 ounces Mushrooms (Cremini, Baby Bella, or White) Sliced
  • 2-3 cloves Garlic Minced
  • 1 teaspoon Salt Sea salt recommended
  • 1 teaspoon Black Pepper Adjusted to spice preference
For the Garnish
  • 1 tablespoon Fresh Parsley or Thyme Can swap with basil, oregano, or dill
  • 1/4 teaspoon Crushed Red Pepper Optional for mild heat

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prep Vegetables: Wash zucchini, slice into ¼-inch thick rounds, clean and slice mushrooms, and mince garlic.
  2. Heat Oil: In a large skillet, heat olive oil over medium-high heat for 1-2 minutes until shimmering.
  3. Cook Mushrooms: Add sliced mushrooms to the skillet, cooking undisturbed for 3-4 minutes, then stir and cook for an additional 2-3 minutes.
  4. Combine Ingredients: Add zucchini and minced garlic to the skillet, stirring and cooking for 5-6 minutes.
  5. Season and Finish: Season with salt, black pepper, and crushed red pepper if desired, adding fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh but can be stored in an airtight container for up to 3 days in the fridge.

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