Description
This Sautéed Zucchini and Mushroom side dish is quick, flavorful and really delivers. It’s garlicky, golden, and tossed with fresh thyme and shallots for extra flavor without the extra time. Perfect with chicken, tossed into bowls, or served on toast. It’s ready in under 20 minutes and goes with just about everything.
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 large zucchini (or 2 small), cut into thin, half moon slices
- 1 teaspoon salt, divided
- Pepper to taste
- 2 shallots, small dice
- 1 pound small button mushrooms, cleaned and patted dry
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped thyme
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat a large skillet over medium/high heat. Add 2 tablespoons of oil with the cut zucchini, ½ teaspoon salt and a pinch of pepper. Cook for 4-5 minutes until zucchini begins to soften and brown. Remove from the pan and set aside.
- Add the remaining 2 tablespoons of oil to the same skillet along with the shallot. Cook for 1-2 minutes until they begin to soften. Add the mushrooms, ½ teaspoon salt, pepper to taste, garlic, thyme and red pepper flakes if using. Cook for 5-7 minutes then add the zucchini back to the pan and continue cooking for another few minutes until the veggies are tender. Serve warm.
