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Lunch recipe · from the recipe book

Sautéed Zucchini and Mushrooms with Lemon-Thyme

Golden, tender-crisp zucchini and browned mushrooms finished with bright lemon, thyme and a whisper of garlic.

Sautéed Zucchini and Mushrooms with Lemon-Thyme

Ingredients

  • 2½ medium500 gZucchinihalved lengthwise and sliced into half-moons
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1½ tbsp20 gOlive oildivided
  • 2 cloves6 gGarlicminced
  • 1 tsp1 gDried thyme
  • 1½ tbsp20 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2 tbsp chopped8 gFresh parsleychopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: slice the zucchini and mushrooms, mince the garlic, chop the parsley and zest the lemon before you start cooking.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms in one layer and cook without stirring for 3 minutes, then stir and cook 2 to 3 minutes more until browned. Move the mushrooms to a plate.
  3. Add the remaining half of the olive oil to the skillet. Add the zucchini and cook, stirring occasionally, 5 to 6 minutes until golden in spots and just tender.
  4. Return the mushrooms to the skillet. Add the garlic and thyme and stir for 30 seconds until fragrant.
  5. Take the skillet off the heat. Stir in the lemon juice, lemon zest, salt and black pepper.
  6. Toss with the parsley and serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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