Ingredients
Scale
- 2 medium-large zucchini (about 1 1/4 pounds)
- 8 ounces white button mushrooms
- 8 ounces shiitake mushrooms
- 2 shallots
- 1 large garlic clove
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves, divided
Instructions
- Cut off zucchini ends, then cut each zucchini in half lengthwise. Slice into ¼-inch thick half moons.
- Wipe mushrooms clean of any dirt, and remove stems. Cut caps into ¼-inch thick slices.
- Peel and thinly slice shallots.
- Peel and mince garlic clove.
- Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering.
- Add zucchini slices and shallots and sauté until tender and browned at the edges, about 15-20 minutes. Season with salt and pepper.
- Add garlic and cook for an additional minute, then remove from pan.
- Add another tablespoon of olive oil, then add mushrooms. Cook until they release their liquid and start to brown, about 10 minutes.
- Add balsamic vinegar and ½ tablespoon thyme leaves and cook for another minute.
- Add zucchini back to pan, and stir until all is warm. Garnish with remaining thyme leaves.
Notes
- Expert Tips: Don’t use a skillet that is too small or overcrowd your skillet. You might be tempted to cook the zucchini and the mushrooms at the same time, but this will just end up in steaming both of them. You’ll lose the depth of flavor that comes from the browning of each ingredient.
- Storage Tips: This dish can be refrigerated in an airtight container for up to 4 days. Reheat gently in the microwave or over the stove. You may need to add a splash of water or two if the vegetables seem a little dried out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Sautéed
- Cuisine: American
- Diet: Vegetarian