Begin by washing all your vegetables thoroughly. Cut the zucchini into even half-moons to ensure uniform cooking. Dice the mushrooms and roll the onion into thin ribbons. Finally, mince the garlic finely.

In a large skillet, pour in a generous splash of olive oil and place it over medium heat. Allow the oil to warm until it shimmers, which should take about 2 minutes.

Add the prepared onion ribbons to the hot skillet, stirring them gently to coat with olive oil. Cook the onions for approximately 3 minutes, or until they become soft and translucent.

Next, stir in the minced garlic and diced mushrooms, mixing well to combine. Sauté for an additional 3 to 4 minutes.

Now it’s time to add the zucchini to the skillet. Sprinkle in salt, black pepper, and thyme to season the dish. Cook everything together for about 3 to 5 minutes.

Take a moment to taste your sautéed zucchini mushrooms and assess the seasoning. Feel free to add more salt, pepper, or thyme to achieve your desired flavor balance.

Carefully transfer the sautéed zucchini mushrooms to a serving dish, and consider garnishing with freshly chopped parsley for an appealing presentation.