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Sauteed zucchini mushrooms and onions in a skillet with fresh herbs and seasonings.
Layla

Sauteed Zucchini Mushrooms and Onions

A quick, savory skillet of caramelized onions, meaty mushrooms, and tender zucchini that turns simple vegetables into a crave-worthy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1.5 lb zucchini cut into half-moons, about 3/4-inch thick
  • 8 oz cremini mushrooms quartered
  • 1 large yellow onion sliced into 1/4-inch half-moons
For Cooking
  • 3 tbsp olive oil divided
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
Seasoning
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 1 tsp fresh thyme leaves only, or 1/2 tsp dried
  • 0.25 tsp red pepper flakes optional
To Finish
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tsp lemon juice freshly squeezed

Equipment

  • 12-inch skillet
  • Sharp knife
  • Cutting board

Method
 

Prep
  1. Slice the zucchini into 3/4-inch half-moons, quarter the mushrooms, and slice the onion. Keep each vegetable separate - they cook at different rates.
Cook
  1. Heat 1 tablespoon olive oil and the butter in a 12-inch skillet over medium heat. Add the onions and 1/4 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until deep golden and softened. Remove to a plate.
  2. Increase heat to medium-high. Add 1 tablespoon olive oil and the mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until browned on one side, then stir and cook 2 minutes more. Season with 1/4 teaspoon salt. Remove to the plate with onions.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Add zucchini in a single layer and cook undisturbed for 2-3 minutes until golden on the bottom. Flip and cook 2 minutes more. The zucchini should be tender but still hold its shape.
  4. Reduce heat to medium. Return onions and mushrooms to the skillet. Add garlic, thyme, remaining 1/2 teaspoon salt, pepper, and red pepper flakes if using. Cook for 2 minutes, stirring, until garlic is fragrant. Remove from heat, stir in lemon juice, and taste for seasoning.
  5. Transfer to a serving dish and sprinkle with fresh parsley. Serve warm or at room temperature.

Notes

Don't crowd the pan - cook in batches if your skillet is smaller than 12 inches, or the vegetables will steam instead of brown. For a heartier meal, serve over creamy polenta or toss with cooked pasta and a shower of Parmesan. The dish keeps well refrigerated for up to 3 days; reheat in a hot skillet to restore some crispness.