This quick and easy recipe showcases the delicate taste of zucchini paired with earthy mushrooms, creating a savory medley that’s not only satisfying but also healthy.
Ingredients
Scale:
2 medium zucchinis, sliced into half-moons
8 oz mushrooms, sliced
1 red bell pepper, diced
1 small onion, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (optional)
Instructions
Start by preparing all your ingredients: slice the zucchinis and mushrooms, dice the bell pepper, and slice the onion.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook for about 3-4 minutes until they are translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they begin to brown.
Incorporate the zucchini and red bell pepper. Sprinkle with salt, pepper, oregano, and red pepper flakes. Stir well to combine.
Cook for another 5-7 minutes until the zucchini is tender but still retains a slight crunch.
Remove from heat and garnish with fresh parsley and basil before serving.
