Sautéed Zucchini and Mushrooms
Sautéed Zucchini and Mushrooms 🌿
Fresh, earthy, and ready in 15 minutes.
Sometimes the simplest dishes are the most comforting — and this Sautéed Zucchini and Mushrooms proves it. Tender zucchini and caramelized mushrooms come together in garlicky olive oil, finished with herbs and cracked black pepper for a wholesome, flavorful side or light meal.
It’s vegan, quick, and deliciously satisfying on its own or served over rice, pasta, or quinoa.
🥒 Ingredients
- 2 medium zucchinis, sliced into rounds
- 1½ cups mushrooms, sliced (cremini or button work great)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt & pepper, to taste
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
- Optional: sprinkle of vegan parmesan
👩🍳 Instructions
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and sauté for 4–5 minutes until golden and fragrant.
- Add zucchini, garlic, salt, pepper, and herbs. Cook another 5–7 minutes, stirring occasionally, until zucchini is tender and lightly browned.
- Remove from heat and sprinkle with fresh parsley and a touch of vegan parmesan if you’d like.
🌿 Tips
- For extra depth, add a splash of tamari or balsamic glaze while cooking.
- Serve alongside roasted potatoes or tofu for a balanced meal.
- Great hot or at room temperature — perfect for meal prep or a summer side dish!
Simple, rustic, and full of natural flavor — this Sautéed Zucchini and Mushrooms dish is comfort in every bite. 🍄💛
