Description
A simple and delicious recipe for sautéed zucchini and mushrooms in garlic butter.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 8 ounces mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
- Add the sliced zucchini to the skillet, along with the salt, black pepper, and thyme. Stir well to combine.
- Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For added flavor, sprinkle some grated Parmesan cheese on top just before serving.
- You can substitute the zucchini with yellow squash or add bell peppers for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg