Marinated Mushroom and Zucchini
Elevate your next meal with this flavorful Marinated Mushroom and Zucchini recipe, a quick and healthy dish that's bursting with vibrant, Mediterranean-inspired flavors. Tender button mushrooms and fresh zucchini slices are infused with a zesty marinade of olive oil, balsamic vinegar, garlic, and fragrant herbs like parsley and thyme. After soaking in this irresistible blend, the vegetables are perfectly grilled or pan-seared, creating a delightful balance of charred edges and juicy interiors. This versatile dish is ready in under 30 minutes of active cooking time and can be served warm or at room temperature, making it an ideal side dish, appetizer, or even a light vegetarian entrée. Whether you’re hosting a backyard barbecue or looking for a nutrient-packed side, this recipe is a flavorful crowd-pleaser that delivers on taste and convenience.
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Recipe Information
Ingredients
- 300 g Button mushrooms
- 2 medium Zucchini
- 60 ml Olive oil
- 30 ml Balsamic vinegar
- 3 medium Garlic cloves
- 15 g Fresh parsley
- 5 g Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
Instructions
Clean the mushrooms by wiping them with a damp paper towel or quickly rinsing them under cold water, then patting them dry. Trim any tough stems.
Wash the zucchinis and slice them into 1/4-inch thick rounds.
In a small bowl, whisk together the olive oil, balsamic vinegar, finely minced garlic, chopped parsley, thyme leaves, salt, black pepper, and chili flakes (if using).
Place the mushrooms and zucchini in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the vegetables, ensuring they are evenly coated. Close the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat a grill, grill pan, or stovetop skillet over medium-high heat.
Remove the vegetables from the marinade, letting excess marinade drip off, and reserve the remaining marinade.
Cook the zucchini slices and mushrooms for 3–4 minutes per side, or until they are tender with nice grill marks (if grilling).
Transfer the cooked vegetables to a serving platter and drizzle with the reserved marinade for extra flavor.
Serve warm or at room temperature as a side dish or light appetizer.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 38.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
