Sauteed Zucchini and Mushroom with Sun Dried Tomatoes
Elevate your weeknight dinners with this vibrant recipe for Sautéed Zucchini and Mushroom with Sun-Dried Tomatoes, a quick and flavorful vegetable medley that's perfect as a side dish or a main course topping. Featuring tender zucchini and golden-brown mushrooms, this dish gets a bold, tangy twist from sun-dried tomatoes packed in oil, while a hint of garlic, parsley, and lemon juice adds freshness and zest. Lightly spiced with red chili flakes for just the right kick, it's cooked in a hearty drizzle of olive oil for a rich, velvety finish. Ready in just 25 minutes, this versatile recipe is perfect served warm alongside your favorite protein, tossed with pasta, or even spooned over a bed of rice. A wholesome, Mediterranean-inspired delight that's as easy as it is delicious!
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Recipe Information
Ingredients
- 2 medium zucchini
- 200 grams button mushrooms
- 6 pieces sun-dried tomatoes (packed in oil)
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes
- 1 teaspoon lemon juice
Instructions
Wash and pat dry the zucchini and mushrooms. Slice the zucchini into half-moons about 1/4-inch thick and the mushrooms into thin slices.
Drain the sun-dried tomatoes and pat off any excess oil. Chop them into small bite-sized pieces.
Peel and finely mince the garlic cloves. Wash and finely chop the fresh parsley.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the zucchini slices to the skillet. Sprinkle with salt, black pepper, and red chili flakes. Cook for another 5-6 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes to heat through.
Remove the skillet from heat and stir in the fresh parsley and lemon juice for a bright, fresh flavor.
Serve warm as a side dish or over rice or pasta for a complete meal.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 35.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2513 mg | 53% | |
*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.
