A quick and easy one-skillet dish with zucchini and mushrooms, cooked until golden and savory—perfect as a side or light main.

Scale

2 medium zucchini, sliced into half moons

8 oz mushrooms (cremini or button), sliced

1 small onion, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil

1/2 tsp Italian seasoning

Salt and pepper to taste

Optional: red pepper flakes, lemon juice, fresh parsley

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Heat olive oil in a large skillet over medium-high heat.

Add onions and sauté for 1 minute.

Add mushrooms; let them brown undisturbed for 3–4 minutes.

Stir mushrooms, then add garlic and sauté for 1 more minute.

Add zucchini, Italian seasoning, salt, and pepper.

Cook 5–6 minutes, stirring occasionally, until zucchini is tender but firm.

Add lemon juice or parsley if desired, then serve hot.

Don’t overcrowd the pan—brown in batches if needed.

Use high heat to avoid soggy zucchini.

Add protein like chickpeas, sausage, or eggs to make it a full meal.