Sautéed Zucchini & Mushroom Medley
Ingredients
* 2 medium zucchini, sliced into rounds
* 250 g (8 oz) mushrooms, sliced
* 1 medium onion, sliced
* 3 garlic cloves, minced
* 2 tbsp olive oil
* 1 tbsp butter
* 1 tsp fresh thyme (or ½ tsp dried thyme)
* ½ tsp red pepper flakes (optional)
* 1 tbsp soy sauce
* 1 tsp balsamic vinegar
* Salt and black pepper, to taste
* Fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the onions and cook for 3–4 minutes until softened.
3. Stir in the mushrooms and cook for 5–6 minutes until browned and most of the moisture has evaporated.
4. Add the garlic and thyme, cooking for 30 seconds until fragrant.
5. Add the zucchini slices and sauté for 4–5 minutes until just tender but still slightly crisp.
6. Stir in the soy sauce, balsamic vinegar, and red pepper flakes (if using). Season with salt and black pepper.
7. Cook for another 1–2 minutes, stirring gently so the vegetables are evenly coated.
8. Garnish with fresh parsley and serve warm as a side dish or over grilled chicken, steak, or rice.