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Pan-Fried Zucchini and Mushrooms

A delightful dish featuring crispy, golden zucchini paired with savory mushrooms, ready in under 20 minutes for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetable Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced Use fresh for the best flavor.
  • 8 oz mushrooms, sliced Fresh mushrooms are preferred.
Cooking Essentials
  • 2 tablespoons olive oil Can substitute with another oil if desired.
  • 2 cloves garlic, minced Do not burn the garlic to avoid bitterness.
  • to taste Salt
  • to taste Pepper
Garnish
  • to taste Fresh herbs (like basil or parsley) Can experiment with other herbs like thyme or rosemary.

Method
 

Preparation
  1. Start by washing the zucchini and mushrooms. Slice the zucchinis into thin rounds and the mushrooms into thin slices.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Allow it to warm for about a minute until it’s shimmering.
  2. Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes fragrant but not browned.
  3. Once the garlic is ready, add the sliced zucchini to the skillet and season with salt and pepper. Sauté for about 4-5 minutes until the zucchini starts to soften and turn golden.
  4. Toss the sliced mushrooms into the skillet and continue to stir-fry the mixture for another 3-4 minutes until the mushrooms have released their juices and everything is beautifully caramelized.
  5. Once cooked, remove the skillet from heat. Finish with a sprinkle of fresh herbs, mixing them in for an added burst of flavor.
  6. Serve your Pan-Fried Zucchini and Mushrooms warm as a delightful side dish or a light main course!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible but best enjoyed fresh.