Sautéed Zucchini and Mushrooms

Ingredients

• Main Vegetables:
  • 3 medium zucchini, sliced into 1/2-inch rounds
  • 8 oz (225g) cremini or button mushrooms, cleaned and sliced
• Cooking Fats & Aromatics:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
• Seasonings & Garnishes:
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/4 cup freshly chopped parsley (for garnish)
  • Optional: A light sprinkle of grated Parmesan cheese on top

Instructions

1. Prep the Vegetables:
   • Wash and slice the zucchini into rounds. Clean the mushrooms with a damp paper towel and slice them evenly so they cook at a uniform rate.
2. Sauté the Mushrooms First:
   • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
   • Add the sliced mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to get a nice golden-brown crust, then stir and cook for another 2 minutes. Remove the mushrooms from the pan and set them aside.
3. Cook the Zucchini:
   • Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet.
   • Arrange the zucchini slices in a single layer. Cook for 3–4 minutes on each side until they are golden brown and tender-crisp.
4. Combine and Season:
   • Return the cooked mushrooms back to the skillet with the zucchini.
   • Add the minced garlic, salt, black pepper, and dried oregano directly over the vegetables. Toss everything together and sauté for 1–2 minutes until the garlic is fragrant and well incorporated.
5. Garnish and Serve:
   • Remove the skillet from the heat. Stir in the freshly chopped parsley (and a sprinkle of Parmesan cheese if desired) and serve warm as a side dish.