Description
Sautéing vegetables is a simple yet effective way to bring out their natural flavors and textures. This easy-to-prepare dish is not only delicious but also packed with essential nutrients, making it a fantastic addition to your healthy meal repertoire.
Ingredients
- 1 pound zucchini, sliced into half-moons
- 8 ounce mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
2. Place a large skillet over medium heat. Add the olive oil and allow it to heat for about 1 minute.
3. Add the sliced onions to the skillet and sauté them for about 3 minutes, or until they start to soften and become translucent.
4. Toss in the minced garlic and sliced mushrooms. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
5. Add the sliced zucchini to the skillet. Season with salt, black pepper, and thyme (if using). Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
6. Check the seasoning and adjust with more salt or pepper if needed.
7. Remove from heat and transfer the sautéed vegetables to a serving dish. Garnish with fresh parsley, if desired, and serve warm.
Notes
This sautéed zucchini, mushrooms, and onions dish is incredibly versatile and can be enjoyed in a variety of ways. Serve it as a side dish alongside rice, quinoa, or pasta for a well-balanced meal.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg