This dish of sautéed zucchini, mushrooms, and onions is super simple and tasty! The veggies get nice and tender, soaking up all the delicious flavors!
I love to serve this as a side with just about anything, or toss it in pasta for an extra veggie boost. It’s an easy way to add some color to your plate! 🌱
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! You can also use summer squash if zucchini is not available. Both are mild and will soak up flavors well, but I prefer zucchini for its texture.
Mushrooms: Cremini mushrooms offer a deeper flavor, while white mushrooms are milder. You can substitute with other varieties like shiitake or portobello for a different taste!
Onions: Yellow onions work best for their sweetness. However, if you like a sharper taste, feel free to use red onions. Just remember, they turn a beautiful purple when cooked!
Olive Oil or Butter: I lean towards olive oil for this recipe, as it adds a lovely flavor. However, if you’re looking for something richer, butter is also a great option. For a dairy-free choice, use coconut oil.
Red Pepper Flakes: These give a nice kick, but if you’d rather skip the heat, feel free to omit them altogether! You can use sweet paprika for a milder spice instead.
How Do You Sauté Vegetables Like a Pro?
Sautéing is a simple technique, but getting it right can make all the difference in flavor and texture! Here’s how to do it well:
- Start with a preheated skillet. It helps ensure that your veggies cook evenly.
- Use enough oil or butter, just enough to coat the bottom of the pan.
- Cook in batches if your skillet is crowded. Overlapping veggies steam instead of sautéing!
- Don’t rush it! Let each ingredient get some nice color before adding the next one.
- Keep stirring occasionally to prevent sticking and ensure even cooking!
With these tips and techniques, you’ll have perfectly sautéed veggies every time!
How to Make Sauteed Zucchini, Mushrooms, and Onions
Ingredients You’ll Need:
- 2 medium zucchinis, thinly sliced
- 8 oz cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, so you can have this delicious sautéed vegetable medley ready in just 25 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by slicing the zucchinis, mushrooms, and onion. Mince the garlic and chop the parsley so everything is ready to go. This will make cooking much easier!
2. Heat the Oil:
In a large skillet, add the olive oil or butter and heat over medium heat. Make sure it’s hot before adding your vegetables.
3. Sauté the Onions:
Add the sliced onions to the skillet first. Sauté them for about 4-5 minutes, stirring occasionally, until they become soft and translucent.
4. Cook the Mushrooms:
Next, add the sliced mushrooms to the skillet. Cook for another 5-6 minutes, allowing them to release their moisture and brown a bit. They should be tender by now!
5. Add Garlic and Zucchini:
Stir in the minced garlic and red pepper flakes (if you’re using them) and cook for 1 minute until it becomes fragrant. Then, add the zucchini slices to the pan, cooking for about 5-7 minutes, stirring occasionally until they are tender but have a slight crunch.
6. Season and Finish:
Season the mixture with salt and black pepper to your taste. Finally, remove the skillet from the heat and sprinkle the chopped parsley over the top for a fresh flavor boost.
7. Serve and Enjoy:
Serve your sautéed zucchini, mushrooms, and onions warm as a side dish, or toss them with some pasta or grains for a hearty meal. Enjoy this vibrant, healthy medley filled with flavor!
Can I Substitute Other Vegetables in This Recipe?
Absolutely! Feel free to use other vegetables like bell peppers, spinach, or asparagus. Just adjust the cooking times based on how long those vegetables take to become tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. They make a great addition to salads or can be reheated quickly in a skillet or microwave!
Can I Use Frozen Vegetables Instead?
Yes, using frozen zucchini and mushrooms works in a pinch! Just make sure to thaw and drain them thoroughly to avoid excess moisture. Sauté them longer to evaporate any remaining water.
What Should I Serve With It?
This sautéed medley is versatile! Serve it as a side dish with grilled meats, mixed into pasta, or over a bed of rice or quinoa for a complete meal.