Description
A flavorful and healthy sautéed zucchini dish combined with mushrooms and cherry tomatoes, enhanced by garlic and Italian seasoning, finished with fresh herbs and optional Parmesan cheese. This quick Mediterranean-inspired side is perfect alongside grilled meats or pasta and is both vegetarian and gluten-free.
Ingredients
Scale
Main Ingredients
- 2 medium zucchini (sliced into half-moons)
- 8 ounces mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil or parsley (chopped, for garnish)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat the Pan: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
- Sauté Zucchini and Mushrooms: Add the sliced zucchini and mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally until they soften and turn lightly golden brown.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Seasonings: Incorporate the halved cherry tomatoes, Italian seasoning, salt, and black pepper. Continue cooking for 3–4 minutes until the tomatoes soften and release their juices.
- Finish and Serve: Remove the skillet from heat, garnish with fresh chopped basil or parsley, sprinkle with Parmesan cheese if desired, and serve warm as a delicious side dish.
Notes
- For extra flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes.
- This dish pairs perfectly with grilled chicken, fish, or pasta.
- Use yellow squash alongside zucchini for a colorful variation.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
