Heat olive oil in a skillet over medium heat. Add zucchini and mushrooms. Cook, tossing occasionally, for 5 to 7 minutes, or until veggies begin to soften. Add salt and pepper and toss. Serve warm.
Don’t overcrowd the pan. If you have a small pan, it’s better to work in small batches to avoid overcooking the vegetables. You want the mushrooms to saute and not boil!
Watch the vegetables closely; if you like them on the slightly crunchy side like I do, you don’t want them to cook too long.
Cajun or Italian seasoning is a simple affordable way to change up the deliciousness of these veggies.
Slicing your zucchini is by far the easiest and quickest way to prepare this recipe. But it’s fun to change the cut for a fun variation – you can julienne it or make zoodles (like noodles)!
Summer squash is another great option to take advantage of fresh veggies available.
Feel free to toss in different kinds of mushrooms to this recipe other than the most common white button mushrooms – baby portabellas, crimini, or shiitake mushrooms make great choices!
Calories: 145kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 588mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg
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