Step 1: Prepare the Vegetables

• Wash the zucchini and trim the ends. Slice into even half-moons or quarters, keeping the thickness at about 1/4 inch for even cooking.
• Slice the mushrooms thinly.
• Finely chop the onion and mince the garlic cloves. Set aside.

Step 2: Cook the Mushrooms

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
• Add the sliced mushrooms and sprinkle with 1/2 teaspoon of salt.
• Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
• Remove the mushrooms from the skillet and set them aside.

Step 3: Sauté the Onions and Zucchini

• In the same skillet, heat another tablespoon of vegetable oil along with the butter.
• Once the butter melts, add the finely chopped onion and sauté for 3–4 minutes until translucent and slightly golden.
• Add the zucchini slices and cook for 5–7 minutes, stirring occasionally, until the zucchini is tender and browned on the edges.

Step 4: Add Garlic and Spices

• Stir in the minced garlic and cook for about 1 minute, until fragrant.
• Sprinkle the hot paprika and regular paprika over the vegetables. Stir to coat evenly.
• Add the soy sauce and mix well to ensure the zucchini and onions absorb the flavor.

Step 5: Combine and Finish

• Return the cooked mushrooms to the skillet and mix them with the zucchini and onion.
• Let the mixture simmer for 2–3 minutes to allow the flavors to meld.
• Taste the dish and adjust the salt if needed, keeping in mind that soy sauce adds some saltiness.

Step 6: Garnish and Serve

• Remove the skillet from heat and sprinkle grated Parmesan cheese over the top, allowing it to melt slightly.
• Garnish with freshly chopped parsley for a burst of freshness.
• Serve warm as a side or light main dish.