Add mushrooms and let them release moisture: cook 4–5 minutes until liquid evaporates and edges begin to brown. Do not crowd the pan; cook in batches if needed.
Incorporate zucchini for bright color and texture: stir in the zucchini and cook 3–4 minutes until crisp-tender. For softer texture, cook a minute longer. Add a pinch of salt at this stage to intensify flavor.
Finish with acid, herbs, and optional umami: sprinkle lemon juice and parsley or thyme. Taste and adjust salt and pepper. If using soy sauce or tamari, add a small amount now. A light sprinkle of nutritional yeast adds a savory note.
Serve and enjoy: transfer to a warm serving dish and serve immediately. Pairs with grilled chicken, seafood, or quinoa or farro. Optional parmesan for non-vegan eaters.
