Zucchini Mushroom Onion Saute

Skillet sautéd Zucchini mushroom, and onion.

5 from 2 votes

Zucchini Mushroom Onion Saute

Julienned zucchini, mushrooms, onions are sauteed in a skillet with extra-virgin olive oil. It is a quick and easy side dish that compliments any entree.

Prep Time10

Cook Time5

Total Time15

Course: vegetable side

Cuisine: American-Italian

Servings: people

Calories: 113kcal

Author: Marisa Franca @ All Our Way

Ingredients

3 or more young firm zucchini squash washed { you can mix and match with yellow squash} For cutting ease make sure they are straight and an even diameter. Cut off squash tips and slice each into two even rolls. Secure each roll under the food safety holder and follow the mandoline directions for julienne vegetables. * Note
8 oz. crimini mushrooms or white mushrooms -- whatever you prefer-- cleaned and sliced ¼ inch thick
1 yellow onion -- peeled halved and sliced the same width as zucchini
2 teaspoons dried Italian seasoning
2 Tablespoons extra-virgin olive oil
Kosher salt and black pepper
Parmesan cheese for sprinkling on top.

Instructions

In a large skillet heat the extra-virgin olive oil on medium-high heat. Add the mushrooms; stir and cook them until they release some of their liquid and begin to brown.
Keep the heat on medium-high, mix in the zucchini and onion stirring occasionally. Once the zucchini is tender and some of the veggies have browned, add in the Italian seasoning and salt and pepper to taste.
Don't overcook -- you want the squash to have some firmness and not be squishy.
Sprinkle with Parmesan cheese.

Notes

*Note: If you don't have a mandoline you can use a sharp knife to make the squash into match sticks. Sometimes we just slice zucchini rounds into ¼" thickness.

Nutrition