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Dinner recipe · from the recipe book

Sautéed Zucchini and Mushrooms with Parmesan

Golden-browned mushrooms and tender zucchini half-moons tossed with thyme, garlic and nutty Parmesan for a savory, juicy side.

Sautéed Zucchini and Mushrooms with Parmesan

Ingredients

  • 2½ medium500 gZucchinihalved lengthwise and cut into half-moons
  • 3½ cups sliced250 gWhite mushroomssliced
  • 1½ tbsp20 gOlive oil
  • 3 cloves9 gGarlicminced
  • 1 tsp1 gDried thyme
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Prepare all the vegetables first: slice the zucchini into half-moons, slice the mushrooms, mince the garlic and chop the parsley.
  2. Heat half of the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook 3 to 4 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, for 5 to 6 minutes until golden in spots and just tender.
  4. Return the mushrooms to the skillet. Add the garlic and thyme and cook, stirring, for 1 minute until fragrant.
  5. Season with the salt and black pepper, then remove the skillet from the heat.
  6. Sprinkle the Parmesan over the vegetables and toss so it melts slightly. Scatter the parsley on top and serve warm.

Contains: Milk.

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

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