Description
A quick and flavorful garlic herb sauté featuring tender zucchini and mushrooms, perfect as a healthy side dish or light meal. This recipe highlights fresh garlic, thyme, and parsley to complement the natural flavors of the vegetables, cooked to perfection in just 20 minutes.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced thinly
- 1 1/2 cups mushrooms, sliced
Seasonings & Oils
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 tsp fresh thyme
- Salt & pepper, to taste
- Fresh parsley for garnish
Instructions
- Heat the skillet: In a large skillet, heat the olive oil or butter over medium heat until hot and shimmering.
- Cook vegetables: Add the sliced zucchini and mushrooms to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme, cooking for an additional 2–3 minutes until the garlic is fragrant and the vegetables are tender but still retain some bite.
- Season and garnish: Season the sautéed vegetables with salt and pepper to taste. Remove from the heat, garnish with fresh parsley, and serve immediately to enjoy the vibrant flavors and textures.
Notes
- For a richer flavor, use butter instead of olive oil or a combination of both.
- Feel free to substitute fresh thyme with dried thyme if fresh is unavailable; use about 1/3 teaspoon dried thyme.
- Serve as a side dish to grilled meats, or toss with pasta or rice for a light meal.
- To keep the vegetables crisp, avoid overcooking; they should be tender yet firm.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
