Sauted Zucchini and Mushrooms


I serve this veggie saute as an accompaniment to any protein, fish, chicken, or steak main dish. The thyme lends its zesty lemon flavor to brighten up the earthiness of the zucchini and mushrooms.

Nutritional info
per serving

Calories 126
Fat 11g
Saturated fat 2g
Carbohydrates 6g
Sodium 592mg
Fiber 2g
Protein 3g
Cholesterol 0mg

Sauted Zucchini and Mushrooms

4 cups
Prep time: Cook time: Total time:


  • 3 TB. extra-virgin olive oil
  • 1 large white onion, chopped
  • 2 cups crimini mushrooms, rinsed and chopped
  • 1 tsp. salt
  • 1 TB. minced garlic
  • 2 medium zucchini, chopped
  • 2 TB. fresh thyme
  • [1/2] tsp. ground black pepper


In a large skillet over medium heat, heat extra-virgin olive oil. Add white onion, crimini mushrooms, and salt, and toss. Cook for 5 minutes.

Stir in garlic, and cook for another 2 minutes.

Add zucchini, thyme, and black pepper, and stir to combine. Cook for 5 minutes.

Serve warm.

Tasty Tip
You can use any other vegetables related to zucchini, like pumpkin or squash, in this recipe. Try your favorite zucchini, for example.

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