ZUCCHINI, MUSHROOM, & ONION SAUTÉED VEGETABLE MEDLEY

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Check zucchini for soft spots and trim them out, then trim the ends.

Slice zucchini into about a quarter of an inch thick pieces.

Wash and dry button mushrooms, then slice them in half if necessary.

Move to the stove and heat 1.5 to 2 tablespoons of butter and 1 to 2 tablespoons of olive oil in a skillet until melted and hot.

Add sliced zucchini to the skillet, season with a little over half a teaspoon each of salt and black pepper, and sauté for about 3 to 4 minutes.

Remove zucchini from the skillet and place it in a bowl.

Add another tablespoon of butter to the skillet and let it melt.

Add sliced onion to the skillet and sauté on medium-high heat.

Add 1 pound of button mushrooms to the skillet and sauté for about 5 to 8 minutes, adding more butter if needed.

After about 9 minutes, add 2 heaping tablespoons of garlic, half a teaspoon of oregano, and half a teaspoon of thyme to the skillet.

Return the zucchini to the skillet and add about half a cup of homemade vegetable broth, warming it on low heat.

Chop fresh parsley and add it to the skillet, then sprinkle some parmesan cheese on top.

Taste and adjust seasoning with salt as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary