Before you start cooking, wash your mushrooms thoroughly, then pat them dry with a clean towel or paper towel. Slice them into medium-thick pieces. For smaller mushrooms, halving or quartering them works well.
Zucchini tends to cook quickly, so slicing it into rounds or half-moons ensures it cooks evenly without becoming mushy.
Choose a large skillet or sauté pan for this recipe. Once the oil is hot, add the mushrooms to the pan in an even layer. Allow them to cook undisturbed for 4–5 minutes. Stir occasionally, but don’t overcrowd the pan — giving the mushrooms space lets them caramelize instead of steam.
When the mushrooms are nicely browned, add the minced garlic and thyme to the pan. Stir everything together so the garlic cooks evenly.
Next, add the zucchini slices to the pan. Stir them well with the mushrooms and garlic, ensuring they get coated with the oil and seasoning. Zucchini cooks quickly, so you only need about 4–5 minutes for it to soften. If you enjoy a bit of extra umami, drizzle the soy sauce or tamari over the vegetables at this stage.
Once the zucchini has softened and everything is well-cooked, season the sauté with salt and pepper to taste
