When it comes to quick and healthy meals, sautéed vegetables are always a top choice. This sautéed zucchini with mushrooms and Parmesan is a simple yet flavorful dish that can serve as a main course or a hearty side. Packed with fresh vegetables, a touch of spice, and the richness of Parmesan, this dish is both nutritious and satisfying. It’s perfect for those busy weeknights when you need something delicious on the table in a flash or as a gourmet addition to your dinner menu.
Ingredients
- 1 large zucchini
- Vegetable oil (for frying)
- 300g mushrooms, sliced
- 1/2 teaspoon salt (for mushrooms)
- 1 large onion, finely chopped
- 20g butter
- 2 cloves of garlic, minced
- 1/2 teaspoon hot paprika
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- Salt to taste
- 50g Parmesan, grated
- A bunch of parsley, chopped
Instructions
- Prepare the Vegetables:
- Start by washing the zucchini thoroughly. Trim the ends, then slice the zucchini into half-moons or quarters, depending on your preference. Keep the slices about 1/4 inch thick so they cook evenly.
- Prepare the mushrooms by cutting them into thin slices, and dice the onion into tiny pieces.
- Mince the garlic cloves and set them aside.
- Cook the Mushrooms:
- Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle with 1/2 teaspoon of salt. Sauté the mushrooms until they release their moisture and start to brown, about 5-7 minutes. Once cooked, remove the mushrooms from the skillet and set them aside.
- Sauté the Onions and Zucchini:
- In the same skillet, add another tablespoon of vegetable oil if needed and the 20g of butter. Once the butter has melted, add the finely chopped onion and cook until it becomes translucent and slightly golden, about 3-4 minutes.
- Add the sliced zucchini to the skillet. Sauté the zucchini with the onions, stirring occasionally, until the zucchini is tender and slightly browned around the edges. This should take about 5-7 minutes.
- Add Garlic and Spices:
- Once the zucchini is almost done, add the minced garlic to the skillet. Cook for about 1 minute, until fragrant.
- Sprinkle the hot paprika and regular paprika over the zucchini, stirring to coat the vegetables evenly. Add the soy sauce and stir again, ensuring the zucchini and onions are well coated with the flavors.
- Combine and Finish:
- Return the sautéed mushrooms to the skillet, mixing them with the zucchini and onion.
- Let it simmer for another 2-3 minutes so the flavors can blend beautifully.
- Taste the dish and add salt if needed, keeping in mind that the soy sauce already adds some saltiness.
- Serve and Garnish:
- Once everything is well combined and heated through, remove the skillet from the heat. Sprinkle the grated Parmesan over the top of the dish, allowing it to melt slightly.
- Garnish with chopped parsley for a fresh, vibrant finish.
Conclusion
This sautéed zucchini with mushrooms and Parmesan is a wonderful way to enjoy a healthy, flavorful meal with minimal effort. The combination of tender zucchini, earthy mushrooms, and rich Parmesan cheese creates a dish that’s both comforting and satisfying. Whether you’re serving it as a main course or a side dish, it’s sure to impress with its balanced flavors and easy preparation. Enjoy this dish with your favorite protein or as a vegetarian option that stands beautifully on its own!