2 medium zucchinis, sliced into half-moons (about 1 pound)

8 ounces mushrooms (button or cremini), sliced

1 medium onion, thinly sliced

2 tablespoons olive oil

2 cloves garlic, minced

Salt, to taste

Black pepper, to taste

1 teaspoon dried thyme (optional)

Fresh parsley, chopped (optional, for garnish)

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Heat olive oil in a large skillet over medium heat.
Add sliced onion and sauté for 3–4 minutes until translucent.
Add mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and start to brown.
Add sliced zucchini and sauté for 4–5 minutes until tender but still slightly crisp.
Stir in minced garlic and dried thyme, cooking for 1–2 minutes until fragrant.
Season with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.

For added flavor, finish with a splash of balsamic vinegar or lemon juice.

Add butter in the last minute of cooking for richness.

Include red pepper flakes for a touch of heat.

Combine with quinoa, pasta, or rice for a complete meal.

Best enjoyed fresh; refrigerate leftovers up to 3 days.