Description
This quick Just A Pinch Sautéed Zucchini combines browned zucchini, mushrooms, onion, garlic, butter, Italian seasoning, and red pepper flakes in one skillet. It makes a savory low-carb side dish in about 20 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 8 ounces white button mushrooms, stems trimmed and quartered
- 3 medium zucchini, cut into bite-size chunks
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse and dry the zucchini thoroughly. Trim the ends and cut the zucchini into bite-size chunks about 3/4 inch thick.
- Wipe the mushrooms clean, trim the dry stem ends, and quarter the mushrooms. Chop the onion and mince the garlic.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the mushrooms and onion. Spread them into an even layer and cook for 5 to 6 minutes, stirring occasionally, until browned.
- Transfer the mushrooms and onion to a plate. Add a small drizzle of olive oil to the skillet if it looks dry.
- Add the zucchini in one layer and cook for 4 to 5 minutes, tossing several times, until the edges brown and the centers remain slightly firm.
- Reduce the heat to low. Add the garlic, Italian seasoning, and red pepper flakes. Stir for 30 to 45 seconds until fragrant.
- Return the mushrooms and onion to the skillet. Toss everything together and season with kosher salt and freshly ground black pepper.
- Serve immediately while the zucchini remains tender and firm.
Notes
- Dry the zucchini and mushrooms thoroughly so they brown instead of steam.
- Use a wide skillet and avoid crowding the vegetables.
- Do not salt the zucchini before cooking because salt draws out moisture.
- Add the garlic near the end to prevent scorching.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over medium heat for 3 to 4 minutes.
- Freezing is not recommended because zucchini softens and releases water after thawing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 86
- Sugar: 4
- Sodium: 115
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 10