Description
A quick and flavorful vegetable side dish featuring sautéed zucchini, mushrooms, and cherry tomatoes. Light, colorful, and full of natural sweetness and umami, it's perfect with any main dish or on its own.
Ingredients
- 2 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, whole
- 1 small onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: 1 teaspoon Italian herbs or crushed red pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onions and sauté for 2–3 minutes until they begin to soften.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the mushrooms and cook for 4–5 minutes until they release moisture and start to brown.
- Stir in the zucchini slices and cook for another 4 minutes until slightly tender but still firm.
- Add the cherry tomatoes, salt, pepper, and optional herbs. Sauté for 2–3 minutes until tomatoes start to blister.
- Serve hot off the skillet or slightly cooled.
Notes
- Don’t overcrowd the pan to prevent soggy vegetables.
- Try roasting at 425°F for 20–25 minutes for a deeper flavor.
- Use cremini, white button, portobello, or shiitake mushrooms.
- Prep veggies in advance and cook just before serving for best texture.
- Not recommended for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
