Ingredients:

  • 2 medium zucchinis, sliced into 1/4 inch half-moons (approx. 1 lb / 450g)
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 medium yellow onion, thinly sliced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers.
  2. Add the sliced onions and sauté for 3–4 minutes without stirring constantly to allow the edges to turn a translucent golden brown.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Increase heat to high and add the sliced mushrooms in a single layer. Press them down slightly and leave undisturbed for 2–3 minutes.
  5. Flip and stir the mushrooms only once they have developed a mahogany-colored sear.
  6. Toss in the zucchini half-moons and stir-fry for 3–5 minutes until small brown charred spots appear on the surfaces.
  7. Sprinkle with salt, black pepper, and thyme.
  8. Remove from heat immediately and drizzle with fresh lemon juice.