Wash and slice the zucchini into half-moons or rounds.
Clean and slice the mushrooms.
2. Cook the mushrooms:
In a large skillet, melt the butter (or heat the olive oil) over medium heat.
Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown. If using garlic, add it to the skillet during the last minute of cooking and sauté for 30 seconds until fragrant.
3. Add the zucchini:
Add the sliced zucchini to the skillet with the mushrooms. Sprinkle with oregano, salt, pepper, and red pepper flakes (if using).
Cook, stirring occasionally, for another 5-7 minutes, or until the zucchini is tender but still slightly crisp. Be careful not to overcook the zucchini to retain its texture.
4. Finish and serve:
Once the zucchini is tender and the mushrooms are golden, remove the skillet from the heat. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and a sprinkle of Parmesan cheese (if desired) before serving.
