•INGREDIENTS:
– 2 medium zucchini, sliced into half-moons
– 8 oz mushrooms, sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (optional, for serving)
•INSTRUCTIONS:
1. Heat the Oil:
– In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
2. Add the Vegetables:
– Add the sliced mushrooms to the skillet and cook until they start to release their moisture, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Sauté the Zucchini:
– Add the sliced zucchini to the skillet along with the dried thyme, oregano, salt, and pepper. Cook, stirring occasionally, until the zucchini is tender but still slightly crisp, about 5-7 minutes.
4. Garnish and Serve:
– Remove from heat and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve warm as a side dish or light main course.