Description
A simple and flavorful pan-fried zucchini and mushrooms recipe that makes a perfect vegan and gluten-free side dish. Sautéed with garlic, olive oil, and optional seasonings like soy sauce or balsamic vinegar, this quick dish is tender, lightly golden, and perfect to complement any meal or enhance pasta and rice dishes.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (cremini or button)
Seasonings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Optional Flavor Enhancers
- 1 tablespoon soy sauce or balsamic vinegar
- Chopped fresh parsley, for garnish
Instructions
- Heat the Olive Oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for sautéing the vegetables.
- Cook Mushrooms: Add the sliced mushrooms to the hot skillet and cook for 4 to 5 minutes, stirring occasionally, until they begin to brown and release their moisture.
- Sauté Zucchini: Add the sliced zucchini to the skillet with the mushrooms and continue sautéing for 5 to 7 minutes until the zucchini is tender and lightly golden.
- Add Garlic and Seasonings: Stir in the minced garlic, salt, black pepper, and optional red pepper flakes, cooking for about 1 more minute until fragrant.
- Incorporate Optional Sauces: If desired, drizzle in 1 tablespoon of soy sauce or balsamic vinegar and toss the vegetables to coat evenly for extra flavor.
- Garnish and Serve: Remove skillet from heat, garnish the vegetables with chopped fresh parsley, and serve warm as a delicious side dish.
Notes
- For an extra savory touch, sprinkle grated Parmesan cheese on top just before serving.
- This dish pairs wonderfully as a side with grilled meats or can be mixed into pasta or rice for a wholesome meal.
