Ingredients
- 1.5 lb zucchini (3–4 small/medium), halved and sliced 1/2-inch
- 12 oz mushrooms, sliced 1/2-inch (cremini or button)
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided (use all oil for dairy-free)
- 3 cloves garlic, minced
- 0.5 tsp dried thyme or Italian seasoning
- 0.5–0.75 tsp kosher salt, divided, plus more to taste
- 0.25 tsp red pepper flakes (optional)
- 1 tbsp lemon juice (1–2 tbsp, to taste)
- 2 tbsp chopped parsley or basil
- 1–2 tsp balsamic vinegar (optional; or 1 tsp soy/tamari)
- 2–3 tbsp grated Parmesan (optional)
- black pepper, to taste
Equipment
- 12-inch stainless or cast-iron skillet
- wide spatula
- large sheet pan (oven method)
- air fryer basket (air fryer method)
Method
- Heat a 12″ skillet over medium-high. Add 1 tbsp oil and 1 tbsp butter; brown mushrooms with a pinch of salt until caramelized, 6–7 minutes. Transfer to a bowl.
- Add 1 tbsp oil; sear zucchini in a single layer until tender-crisp, 4–5 minutes. Season with remaining salt and pepper.
- Push zucchini aside; melt remaining 1 tbsp butter. Add garlic, thyme, and chili flake (if using); cook 30 seconds until fragrant.
- Return mushrooms; add balsamic or soy (optional) and lemon juice. Toss to coat and heat through.
- Off heat, add parsley; sprinkle Parmesan if using. Taste and adjust seasoning; serve immediately.
Nutrition
Calories: 155kcalCarbohydrates: 11gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 350mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 1.2mg
Notes
DF: Use all olive/avocado oil; skip Parmesan.
GF: As written (use tamari if needed).
Add-ins: Shallot, bell pepper strips, or cherry tomatoes (add with zucchini).
Equipment: 12″ stainless or cast-iron skillet; wide spatula.
Oven-Roasted: Toss veg with oil, salt, pepper. Roast on a large sheet pan at 450°F (232°C) for 15–18 min, stirring once; finish with garlic-lemon-parsley and Parmesan.
Air Fryer: Toss veg with 2 tsp oil. Cook at 400°F (205°C) for 10–12 min, shaking halfway; toss with melted butter/garlic and lemon after.
GF: As written (use tamari if needed).
Add-ins: Shallot, bell pepper strips, or cherry tomatoes (add with zucchini).
Equipment: 12″ stainless or cast-iron skillet; wide spatula.
Oven-Roasted: Toss veg with oil, salt, pepper. Roast on a large sheet pan at 450°F (232°C) for 15–18 min, stirring once; finish with garlic-lemon-parsley and Parmesan.
Air Fryer: Toss veg with 2 tsp oil. Cook at 400°F (205°C) for 10–12 min, shaking halfway; toss with melted butter/garlic and lemon after.
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