Sautéed Zucchini and Mushrooms with Garlic Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetable medley featuring tender zucchini and earthy mushrooms cooked with aromatic garlic and fresh thyme, ideal for a low-carb dinner. This Mediterranean-inspired vegetarian recipe, ready in about 22 minutes, pairs Zucchini, Cremini mushrooms, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release moisture and turn golden brown.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp chopped fresh thyme to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: Add 2 medium zucchini (sliced into 1/4-inch half-moons, about 3 cups) and 1/4 tsp salt, stirring to combine.
  5. Step 5: Cook for 5-6 minutes, stirring occasionally, until zucchini is tender but still slightly firm.
  6. Step 6: Season with 1/8 tsp black pepper and serve immediately.

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