Ingredients
Vegetables
- 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
Fat and Seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Heat the fat and cook mushrooms and onions: In a large skillet over medium-high heat, warm 1 tablespoon of olive oil and 2 tablespoons of butter. Add the quartered mushrooms and chopped onions, cooking until they are nicely browned and fragrant. Once done, remove the mushrooms and onions from the skillet and set aside on a plate.
- Cook the zucchini: If needed, add a little more olive oil to the skillet and keep the heat at medium-high. Add the zucchini chunks and cook them until they become browned on the surfaces, stirring and tossing several times to ensure even cooking.
- Add seasonings and combine: Lower the heat to low, then stir in the minced garlic, Italian seasoning, and red pepper flakes. Mix well to incorporate the flavors evenly throughout the zucchini.
- Season and serve: Season the sauteed vegetables with kosher salt and freshly ground black pepper according to your taste preferences. For best flavor and texture, serve immediately.
Notes
- You can adjust the amount of red pepper flakes to make the dish more or less spicy.
- Using a mix of olive oil and butter adds depth of flavor and richness to the vegetables.
- Serve this side dish alongside grilled meats, pasta, or as part of a vegetarian meal.
- For a dairy-free version, substitute butter with an additional tablespoon of olive oil.
- Make sure to cut the zucchini into evenly sized chunks for consistent cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
