Ingredients:

  • 1 lb zucchini, sliced into ½ inch rounds or half-moons
  • 8 oz cremini mushrooms, sliced
  • ½ cup yellow onion, finely diced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and thoroughly dry the zucchini and mushrooms with a paper towel to prevent steaming.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add mushrooms in a single layer and cook undisturbed for 2–3 minutes until mahogany-colored, then stir.
  3. Add the diced onions to the skillet and sauté for another 2 minutes until translucent.
  4. Toss in the zucchini slices, spreading them across the pan. Cook for 3–5 minutes, stirring occasionally, until edges are golden brown but the center remains tender-crisp.
  5. Lower the heat to medium. Stir in the butter, minced garlic, and thyme. Toss continuously for 60 seconds until the butter is foamy and garlic is fragrant.
  6. Season with salt and pepper, remove from heat immediately, and garnish with chopped fresh parsley.