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!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Drain the sun-dried tomatoes and pat off any excess oil. Chop them into small bite-sized pieces.

Step 3

Peel and finely mince the garlic cloves. Wash and finely chop the fresh parsley.

Step 4

Heat a large skillet over medium heat and add 2 tablespoons of olive oil.

Step 5

Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Step 6

Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 7

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.

Step 8

Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes to heat through.

Step 9

Remove the skillet from heat and stir in the fresh parsley and lemon juice for a bright, fresh flavor.

Step 10

Serve warm as a side dish or over rice or pasta for a complete meal.

Nutrition Facts

Serving size	(675.3g)

Amount per serving	% Daily Value*
Calories	601.3

Total Fat 42.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 5193.9mg	0%
Total Carbohydrate 47.1g	0%
Dietary Fiber 8.0g	0%
Total Sugars 35.8g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 116.2mg	0%
Iron 4.3mg	0%
Potassium 2513.2mg	0%

*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.

Source of Calories

Fat: 61.4%

Protein: 8.5%

Carbs: 30.1%