Description
A quick and flavorful Garlic Herb Zucchini & Mushrooms recipe that’s perfect as a vegan and gluten-free side dish. Tender zucchini and golden mushrooms are sautéed with garlic, herbs, and a touch of heat from crushed red pepper, making a healthy and delicious vegetable dish.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oil and sauté garlic: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add minced garlic and sauté for 30 seconds until fragrant, taking care not to burn it.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown.
- Add zucchini and herbs: Stir in the sliced zucchini, dried thyme, dried oregano, and crushed red pepper flakes if using. Season with salt and black pepper.
- Sauté until tender: Continue cooking for another 5–7 minutes, stirring occasionally, until zucchini is tender but retains a slight bite and mushrooms are golden and flavorful.
- Finish and garnish: Remove from heat and sprinkle with freshly chopped parsley. Optionally, squeeze a bit of lemon juice over the vegetables before serving for extra brightness.
Notes
- For extra flavor, squeeze lemon juice over the vegetables just before serving.
- This dish pairs wonderfully with grilled chicken or steak.
- Also works well as a vegetarian side served alongside rice or pasta.
