Fast Sauteed Zucchini and Mushrooms

This is my favorite vegetable side dish! It's so delicious! The veggies are the same ones you would get at a Japanese steakhouse - zucchini, mushrooms, onion, and garlic - and I love the combination of these vegetables! You can serve this plain, add some soy sauce for a more Asian flavor, or add some Parmesan cheese at the end for a more Italian flavor. It's easy to throw together and only takes about 10 minutes to saute it all. The only reason I'm including this recipe on my blog, because it's kind of a no-brainer, is so I remember the ratio of veggies that I like the best.

Fast Sauteed Zucchini and Mushrooms

2 tablespoons butter
1 tablespoon olive oil
2 zucchini, chopped
8 oz sliced baby bella mushrooms
1/2 onion, cut in fourths then sliced
1 tablespoon minced garlic
salt and pepper to taste

optional: Parmesan or about 2 tablespoons soy sauce

Heat butter and oil in a large skillet or wok until melted and hot. Add zucchini, mushrooms, and onions. Cook stirring. The mushrooms will release moisture as they cook and you want to cook until this moisture has cooked off. Add garlic and saute for a couple minutes. You want the vegetables to must be beginning to turn golden, but not browned. At this point if you desire add a couple tablespoons of soy sauce or Parmesan cheese. Toss and remove from heat. Serve immediately.