Mediterranean Garlic-Thyme Zucchini & Mushroom Sauté
Mediterranean Garlic-Thyme Zucchini & Mushroom Sauté
Ingredients
- 2 zucchini, medium, sliced into 1/2 cm rounds
- 2 yellow squash, medium, sliced into 1/2 cm rounds
- 300 g cremini mushrooms, sliced thick
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon lemon zest, optional
- as needed fresh thyme leaves, for garnish
- as needed fresh lemon, for squeezing, optional
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms in a single layer and cook for 4-5 minutes undisturbed until they are deep brown. Stir the mushrooms, then cook for an additional 2 minutes. Remove the cooked mushrooms from the skillet and set aside.
⏱️ 7 min
- 2
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced zucchini and yellow squash. Cook for 5-6 minutes, stirring occasionally, until they are golden and tender.
⏱️ 6 min
- 3
Return the cooked mushrooms to the skillet with the zucchini and yellow squash. Add the minced garlic and 1 tablespoon of fresh thyme leaves, and sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Season the sautéed vegetables with 1/2 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper, and 1/2 teaspoon of lemon zest (if using). Toss everything gently to combine.
⏱️ 1 min
- 5
Serve the Mediterranean Garlic-Thyme Zucchini & Mushroom Sauté hot. Garnish with extra fresh thyme leaves and a squeeze of fresh lemon juice, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Garlic-Thyme Zucchini & Mushroom Sauté
- 2 zucchini, medium, sliced into 1/2 cm rounds
- 2 yellow squash, medium, sliced into 1/2 cm rounds
- 300 g cremini mushrooms, sliced thick
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon lemon zest, optional
- as needed fresh thyme leaves, for garnish
- as needed fresh lemon, for squeezing, optional
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms in a single layer and cook for 4-5 minutes undisturbed until they are deep brown. Stir the mushrooms, then cook for an additional 2 minutes. Remove the cooked mushrooms from the skillet and set aside.
⏱️ 7 min - 2
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced zucchini and yellow squash. Cook for 5-6 minutes, stirring occasionally, until they are golden and tender.
⏱️ 6 min - 3
Return the cooked mushrooms to the skillet with the zucchini and yellow squash. Add the minced garlic and 1 tablespoon of fresh thyme leaves, and sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Season the sautéed vegetables with 1/2 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper, and 1/2 teaspoon of lemon zest (if using). Toss everything gently to combine.
⏱️ 1 min - 5
Serve the Mediterranean Garlic-Thyme Zucchini & Mushroom Sauté hot. Garnish with extra fresh thyme leaves and a squeeze of fresh lemon juice, if desired.
⏱️ 4 min