This evening marks the third occasion we’re preparing this meal this week. It’s unbelievably delicious.

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onions and sauté until they become translucent, about 3-4 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-6 minutes.

5. Toss in the zucchini rounds, stirring to combine with the other vegetables.

6. Drizzle the soy sauce over the vegetables and sprinkle with salt, black pepper, and dried thyme.

7. Continue to cook for another 4-5 minutes, or until the zucchini is just tender but still retains a slight crunch.

8. Remove from heat and garnish with fresh parsley before serving, if desired.

For a bit of heat, consider adding a pinch of red pepper flakes while cooking. If soy sauce isn’t part of your diet, coconut aminos make a wonderful substitute. For added protein, toss in some cooked chicken breast or shrimp toward the end of cooking. You can also introduce a splash of balsamic vinegar for a sweet and tangy twist. If you have fresh herbs on hand, such as basil or oregano, they can be added for a fresh burst of flavor.