Description
This Garlic Herb Zucchini & Mushrooms recipe is a quick and healthy Mediterranean-inspired side dish featuring tender sautéed zucchini and mushrooms flavored with garlic, dried herbs, and a touch of fresh parsley. Perfect as a vegetarian gluten-free side or as an addition to your favorite grain or protein dishes.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
Seasonings & Oil
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- 1 tablespoon chopped fresh parsley
- Grated Parmesan for serving
Instructions
- Heat the olive oil and garlic: In a large skillet over medium-high heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 4–5 minutes. Stir occasionally as the mushrooms brown and release their moisture.
- Add zucchini and herbs: Stir in the sliced zucchini, dried thyme, dried oregano, salt, and black pepper. Continue cooking for another 5–7 minutes, stirring occasionally, until the zucchini becomes tender yet retains some crispness.
- Finish and serve: Remove the skillet from heat. Sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve warm as a side dish or over grains as part of a main meal.
Notes
- Avoid overcooking the zucchini to preserve its texture and color.
- This dish pairs well with grilled meats for a hearty meal.
- Can be served over rice, quinoa, or pasta for a satisfying vegetarian option.
- For a vegan version, omit the Parmesan or use a plant-based cheese substitute.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 4g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
