Begin by washing the zucchinis under cool running water, then slice them into half-moons about ¼ inch thick.

Clean your mushrooms by gently wiping them with a damp cloth before slicing them into even pieces.

Peel your onion and slice it thinly, and mince 2-3 cloves of garlic.

In a large skillet, pour in 2 tablespoons of olive oil and place it over medium heat. Allow the oil to heat for about 1-2 minutes.

Add the sliced onions and sauté for approximately 3 minutes, until they are translucent and aromatic.

Stir in the minced garlic and sliced mushrooms into the skillet and cook for around 3-4 minutes.

Add the prepared zucchini along with a pinch of salt, pepper, and dried thyme if using. Sauté for an additional 3-5 minutes.

Taste for seasoning adjustments. If needed, add more salt or pepper. Transfer to a serving platter and optionally sprinkle with fresh parsley.