Description
How to make Tuscan zucchini and mushroom medley with garlic, herbs, and olive oil that brings cozy Italian flavors to your dinner table.
Ingredients
Scale
Base Vegetables
- 3 medium zucchini, sliced into half-moons
- 8 oz cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, cut into strips
Flavor Builders
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, or 1 teaspoon dried
- 2 tablespoons fresh thyme leaves
Seasonings & Finishing
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons balsamic vinegar
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup toasted pine nuts
- Fresh parmesan cheese for serving
Instructions
- Prep Vegetables: Slice zucchini into half-moons, mushrooms into thick slices, and onion thinly. Pat mushrooms dry with paper towels to prevent soggy results. Salt zucchini lightly and let drain 10 minutes.
- Heat Oil: Heat olive oil in large skillet over medium-high heat until shimmering. The oil should be hot enough that a piece of onion sizzles immediately when added.
- Cook Aromatics: Add onion and bell pepper, cooking 5-6 minutes until softening and edges turn golden. Add garlic and cook 30 seconds until fragrant but not browned.
- Add Mushrooms: Add mushrooms in single layer, cooking undisturbed 3-4 minutes until golden brown on one side. Stir and cook 2 minutes more until tender and caramelized.
- Cook Zucchini: Pat zucchini dry and add to pan. Cook 4-5 minutes, stirring gently, until tender but still holding shape. Don’t overcook or it becomes mushy.
- Season Everything: Add herbs, salt, pepper, and red pepper flakes. Stir in sun-dried tomatoes and balsamic vinegar. Cook 1-2 minutes until herbs are fragrant and wilted.
- Finish Serving: Remove from heat and sprinkle with toasted pine nuts. Serve immediately with fresh parmesan cheese and extra herbs if desired. Taste and adjust seasoning.
Notes
- Salt zucchini first and drain to prevent watery results; this step is crucial for proper texture.
- Store in airtight container up to 4 days; flavors improve overnight as herbs meld together.
- Toast pine nuts in dry pan until golden for deeper, nuttier flavor that makes a difference.
- Dried herbs can substitute for fresh but use half the amount and add earlier in cooking.
- Don’t stir zucchini too frequently while cooking or it will break apart and become mushy.
- Serve immediately for best texture, though leftovers reheat well in a skillet over gentle heat.
Allergy Information: None
Nutrition
- Calories: 185 calories
- Fat: 14g
- Carbohydrates: 12g
- Protein: 6g