1. Heat 3 tablespoons of olive oil in a large skillet over medium heat. I like to use a cast iron pan because it gives a lovely even heat, much like Mama Lou’s old skillet that’s been in our family for decades.
2. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent. This step adds a subtle sweetness that balances the earthiness of the mushrooms.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let it burn — I’ve learned this the hard way more than once!
4. Add the sliced mushrooms to the pan. Cook for about 6-8 minutes, stirring occasionally, until they release their moisture and start to brown. You’ll know they’re ready when they have a deep, golden color and a rich aroma fills your kitchen.
5. Toss in the sliced zucchini and sprinkle the thyme, salt, and pepper over the vegetables. Continue cooking for 5-7 minutes, stirring gently, until the zucchini is tender but still slightly crisp. Mama Lou always reminded me: “Don’t overcook — we want a little bite left in there.”
6. If you’re using fresh parsley, stir it in just before turning off the heat. A quick squeeze of fresh lemon juice will brighten the flavors and bring everything together beautifully.
7. Remove from heat and serve immediately. If you want to prepare ahead, let it cool slightly before storing (more on that later).

This dish is really about paying attention to the details — the timing, the heat, the love you put into it. I remember Ouma and I would compete over who could get the garlic just right, both of us wanting to honor Mama Lou’s legacy in every bite.