Ingredients:

  • 2 medium zucchini (approx. 1 lb), sliced into 1/2-inch thick half-moons
  • 8 oz Cremini mushrooms, cleaned and sliced 1/4-inch thick
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh lemon juice
  • 1/4 tsp crushed red pepper flakes
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the olive oil and wait until it is shimmering and slightly smoking.
  2. Add the mushrooms in a single layer. Do not stir for 3 minutes to allow a mahogany crust to form. Flip and cook for an additional 2 minutes. Remove mushrooms from the pan and set aside.
  3. In the same hot skillet, add the zucchini slices in a single layer. Sear for 2–3 minutes per side until the edges are golden-brown and centers are translucent but firm.
  4. Reduce heat to medium. Return mushrooms to the pan. Add the butter, minced garlic, diced shallot, and thyme.
  5. Toss the vegetables for 1-2 minutes until the butter is foamy and coats everything. Finish with lemon juice, red pepper flakes, sea salt, and black pepper.