Begin by washing your fresh zucchini, then slice it into half-moons about ¼ inch thick for uniform cooking.

In a large skillet, pour in olive oil and set the heat to medium. Allow the oil to heat until it shimmers.

Once the oil is shimmering, add the sliced onions to the skillet and cook for about 3 minutes until translucent.

Stir in minced garlic and sliced mushrooms. Cook for an additional 3-4 minutes until softened.

Add the prepared zucchini to the skillet. Season with salt, pepper, and optional thyme. Sauté for 3-5 minutes.

Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley before serving.