Description
Creamy sautéed zucchini elevates summer garden flavors with Mediterranean-inspired simplicity. Quick pan magic brings fresh ingredients together, creating a delightful side dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 medium zucchini, cut into bite size chunks
- 8 ounces (226 grams) white button mushrooms, stems trimmed and quartered
- 1 medium yellow onion, chopped
Aromatics and Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, more or less to taste
- Kosher salt and fresh ground black pepper to taste
Cooking Fats:
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 grams) butter
Instructions
- Prepare the aromatics by heating olive oil and butter in a large skillet over medium-high heat (375°F). Allow butter to melt and bubble, creating a flavorful base for sautéing vegetables.
- Add chopped onions and quartered mushrooms to the hot skillet. Cook for 5-7 minutes, minimizing stirring to allow vegetables to develop rich golden-brown caramelization. Once onions become translucent and mushrooms turn golden, transfer to a separate plate.
- In the same skillet, drizzle additional olive oil if needed. Spread zucchini chunks in an even layer, allowing them to sit undisturbed for 2-3 minutes to develop deep color and slight caramelization.
- Stir zucchini occasionally, cooking for 8-10 minutes until tender and slightly crisp around edges. Reduce heat to low to prevent burning.
- Incorporate minced garlic, Italian seasoning, and red pepper flakes into the zucchini. Gently stir to distribute aromatics and release their fragrant oils without scorching.
- Return previously cooked mushrooms and onions to the skillet. Toss everything together to reheat and blend flavors thoroughly.
- Season with kosher salt and freshly ground black pepper, ensuring each vegetable is evenly coated. Serve immediately while vegetables are warm and aromatic.
Notes
- Avoid overcrowding the skillet to ensure proper caramelization and prevent steaming the vegetables instead of browning them.
- For a low-carb or keto-friendly version, substitute mushrooms with bell peppers or use extra zucchini for added volume.
- Use fresh herbs like basil or thyme to elevate the flavor profile and add a bright, aromatic touch to the dish.
- Pat zucchini dry with paper towels before cooking to remove excess moisture and achieve a crispier, more golden-brown texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg