Garlic Butter Sautéed Zucchini and Mushrooms
Description
This easy Garlic Butter Sautéed Zucchini and Mushrooms side dish is colorful, healthy, and tasty. This low-carb meal is quick to prepare and full of taste, with soft slices of fresh zucchini from the garden and earthy mushrooms cooked to perfection in aromatic garlic and butter. It goes well with any heavy or slow-cooked weekday dinner!
Ingredients
- 3 medium zucchini, sliced into rounds
- 8 oz fresh mushrooms (cremini or button), sliced
- 3 tablespoons butter (or olive oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional for a little kick)
- Grated Parmesan cheese for serving (optional)
Instructions
- Wash and cut the zucchini into regular rounds to prepare the vegetables. Slice and clean the mushrooms.
- In a large skillet over medium-high heat, melt two tablespoons of butter and sauté the mushrooms. After adding the sliced mushrooms in a single layer, saute them undisturbed for three to four minutes, or until golden brown, and then stir. After cooking till soft, take it out of the skillet and put it aside.
- Add the remaining butter to the same skillet and sauté the zucchini. Place the rounds of cut zucchini in a single layer. Cook until tender-crisp and gently browned, about 2 to 3 minutes per side.
- Combine and Flavor: Return the cooked mushrooms to the skillet with the zucchini. Reduce the heat to medium-low, add the minced garlic, red pepper flakes, salt, and black pepper. Stir gently and sauté for 1 to 2 minutes until the garlic is fragrant.
- Garnish and Serve: Remove from heat, sprinkle with fresh chopped parsley and a dusting of Parmesan cheese if desired, and serve immediately!