2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 pound mushrooms, sliced
3 medium zucchinis, sliced into half-moons
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Heat the Oil:
In a large skillet, heat the olive oil over medium heat.
Sauté Onions and Garlic:
Add the sliced onions and minced garlic to the skillet. Sauté for 2-3 minutes until the onions start to soften.
Cook Mushrooms:
Incorporate the sliced mushrooms into the skillet. Continue to cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
Add Zucchini:
Add the sliced zucchini, dried thyme, dried oregano, and red pepper flakes if using. Stir well to combine.
Cook for about 5-7 minutes more, or until the zucchini is tender but still holds its shape.
Season with salt and pepper to taste.
Garnish and Serve:
Remove from heat and sprinkle with freshly chopped parsley.
Serve hot as a side dish or light main course.

By Admin

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