Description
Bright, garlicky zucchini with mushrooms sizzle in the pan, leaving crisped edges and tender centers that taste like late-summer comfort. This fast, healthy side pairs perfectly with grilled proteins or a bowl of rice.
Ingredients
Scale
- 600 g zucchini (about 3 medium; 1.3 lb), sliced 1 cm thick
- 300 g cremini or button mushrooms (10½ oz), halved or quartered
- 30 ml olive oil (2 tbsp)
- 3 cloves garlic (about 9 g), minced
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 15 ml lemon juice (1 tbsp)
- 15 g butter (1 tbsp), optional
- 2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
- Prepare the vegetables: Slice zucchini and halve or quarter mushrooms. Toss zucchini with salt and set aside for 5 minutes, then pat mushrooms dry.
- Heat skillet over medium-high, add oil, then mushrooms. Cook undisturbed for 2 minutes, then toss and cook for another 2–3 minutes until browned.
- Push mushrooms aside, add more oil, and arrange zucchini. Cook for 2 minutes, then flip each piece and cook for another 1–2 minutes until tender-crisp.
- Lower heat, add garlic, sauté for 30–45 seconds, then pour in lemon juice, scrape browned bits, and stir in butter if using.
- Transfer to a plate, garnish, and serve immediately.
Notes
If using Morton’s kosher salt, reduce the quantity as noted. For a vegan version, omit butter and use more olive oil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg