Description
This Skillet Zucchini and Mushrooms recipe offers a quick and delicious vegan side dish that brings together tender zucchini, earthy mushrooms, and flavorful aromatics. Cooked simply on the stovetop, it’s perfect as a healthy accompaniment to any meal or served over rice or pasta for a light main. Gluten-free and easy to customize, this dish is an ideal choice for those seeking a nourishing and savory vegetable medley.
Ingredients
Scale
Vegetables
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 8 ounces cremini or white mushrooms, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce or tamari (optional for extra flavor)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat.
- Sauté onions: Add the sliced onion and cook for 3–4 minutes until softened, stirring occasionally to prevent sticking or burning.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to let it burn.
- Cook vegetables: Add the zucchini and mushrooms to the skillet and sprinkle with dried thyme, salt, and black pepper. Cook for 7–9 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Add soy sauce: If using, drizzle in the soy sauce or tamari, then stir to combine and heat through.
- Garnish and serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve warm as a side dish or over rice or pasta.
Notes
- To prevent soggy vegetables, avoid overcrowding the skillet; cook in batches if needed.
- For a vegan main, add chickpeas or tofu to increase protein and heartiness.
- Use tamari instead of soy sauce to make this dish gluten-free.
