Ingredients:

  • 2 medium zucchinis (~500g), sliced into half-moons
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 medium yellow onion (~150g), thinly sliced
  • 3 cloves (~15g) garlic, minced
  • 1 tsp (1g) fresh thyme, chopped
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the zucchini into consistent half-moons about 1/4 inch thick. Slice the mushrooms and onions uniformly, and mince the garlic.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers and barely starts to smoke.
  3. Add the sliced mushrooms in a single layer. Let them sit undisturbed for 2-3 minutes until they develop a deep brown color.
  4. Toss in the onions and sauté for another 3-4 minutes until they become translucent and glisten.
  5. Add the zucchini to the pan and stir frequently for 3-5 minutes until they begin to soften but still maintain a slight snap.
  6. Stir in the minced garlic, thyme, salt, and pepper. Cook for 60 seconds more until the garlic is fragrant and zucchini edges are golden.