Sautéed Zucchini and Mushrooms

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 olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the sliced mushrooms and cook until they release their juices and start to brown, about 5-7 minutes.

Add the sliced zucchini to the skillet. Sprinkle with dried thyme, dried oregano, red pepper flakes (if using), salt, and pepper. Cook until the zucchini is tender but still crisp, about 5-7 minutes.

Stir occasionally to ensure even cooking.

Garnish with fresh parsley before serving.