Garlic Sauteed Zucchini & Mushrooms
Have you ever wondered how a simple dish can pack a punch of flavor while also being incredibly healthy? Tender zucchini and earthy mushrooms are quickly pan-seared with garlic and herbs, creating a delightful side dish that can be prepared in under 10 minutes. This easy recipe is perfect for busy weeknights or as an elegant addition to any dinner party. Let’s dive into this vibrant dish of Sauteed Zucchini and Mushrooms!
Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 cups fresh mushrooms, sliced (button or cremini work well)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano (or fresh, if available)
- Fresh parsley for garnish (optional)
Suggestions for substitutions:
- Swap zucchini for yellow squash for a different color and flavor.
- Use garlic powder if fresh garlic isn’t on hand.
- Try different mushrooms like shiitake or portobello for varied tastes.
Timing
Preparation and cooking for this dish take only about 10 minutes—that’s 20% less time than the average side dish!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Step-by-Step Instructions
Step 1: Heat the Oil
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. This step is crucial as it ensures a nice sear on your veggies!
Step 2: Sauté the Garlic
Add 3 cloves of minced garlic to the pan and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter!
Step 3: Add the Zucchini
Next, toss in the sliced zucchini. Cook for about 2 minutes, stirring occasionally until they begin to soften.
Step 4: Add the Mushrooms
Add the sliced mushrooms to the pan along with the oregano. Cook for an additional 2-3 minutes, stirring frequently, until the mushrooms are tender and the zucchini is cooked through.
Step 5: Season and Serve
Finally, season with salt and pepper to taste. Remove from heat and garnish with fresh parsley if desired. Enjoy your delicious side of Sauteed Zucchini and Mushrooms!
Sauteed Zucchini and Mushrooms
Equipment
- Large Skillet
Ingredients
- 2 medium zucchini sliced into half-moons
- 2 cups fresh mushrooms sliced (button or cremini)
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tsp dried oregano or fresh if available
- fresh parsley for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced zucchini and cook for about 2 minutes, stirring occasionally.
- Add the sliced mushrooms and oregano. Cook for 2-3 minutes, stirring frequently.
- Season with salt and pepper to taste. Remove from heat and garnish with parsley if desired.
Notes
Nutritional Information
This dish is not only quick to prepare but is also packed with nutrients. Here’s a breakdown of the nutritional information per serving:
- Calories: 120
- Protein: 3g
- Carbohydrates: 10g
- Dietary Fiber: 3g
- Fat: 8g
Zucchini is rich in vitamins A and C, while mushrooms offer B vitamins and important minerals like selenium.
Healthier Alternatives for the Recipe
For those looking to make this dish even healthier, consider these options:
- Use low-sodium soy sauce instead of salt for added flavor without the excessive sodium.
- Replace olive oil with avocado oil for a higher smoke point and added health benefits.
- Experiment with different herbs and spices like basil, thyme, or even a pinch of cayenne for a spicy kick!
Serving Suggestions
This vibrant dish can accompany a variety of mains. Here are a few serving ideas:
- Pair it with grilled chicken or fish for a wholesome meal.
- Use it as a topping for whole grain pasta or quinoa.
- Serve it alongside a fresh garden salad to lighten up a hearty dinner plate.
Common Mistakes to Avoid
- Burning the Garlic: Always sauté it quickly and monitor the heat to avoid bitterness.
- Overcrowding the Pan: This can steam the vegetables rather than sauté them. Cook in batches if necessary.
- Skipping Seasoning: Zucchini and mushrooms need seasoning to enhance their flavors; don’t skip the salt and pepper.
Storing Tips for the Recipe
If you have leftovers, here’s how to store them:
- Refrigeration: Keep the sautéed zucchini and mushrooms in an airtight container in the fridge for up to 3 days.
- Freezing: While it’s best enjoyed fresh, you can freeze leftovers for up to 2 months. For reheating, add a little oil in a skillet to prevent them from drying out.
Conclusion
In just ten minutes, you can create a beautiful and delicious side dish with Sautéed Zucchini and Mushrooms. This recipe is not only quick and easy but also full of flavor and healthy ingredients. So why wait? Grab your ingredients and try this recipe today! We’d love to hear how it turns out for you—leave a comment below or share your experience!
FAQs: Sauteed Zucchini and Mushrooms
Q: Can I use frozen vegetables?
A: While fresh ingredients yield the best results, you can use frozen zucchini and mushrooms. Just make sure to thaw and drain excess moisture before cooking.
Q: Can I make this vegan?
A: Absolutely! This recipe is naturally vegan; just ensure that any additions or sides you serve are plant-based.
Q: What’s a great way to add protein?
A: Toss in some cooked chickpeas or serve it alongside grilled tofu for a protein boost.
Q: Can I make this ahead?
A: It’s best enjoyed fresh, but you can prep the vegetables a day in advance and sauté them just before serving!
Transform your cooking routine and elevate your meals with this quick and delicious dish. Happy cooking!
