2 large zucchinis, sliced into half-moons

2 cups mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme 

Salt and pepper to taste 

1/4 cup grated Parmesan cheese (optional) 

Fresh parsley, chopped (for garnish) 

Directions:  

Heat olive oil in a large skillet over medium heat. 

Add garlic and sauté for 1 minute until fragrant. 

Add the mushrooms and cook for about 5 minutes, until they begin to brown. 

Add the zucchini slices and thyme. Season with salt and pepper. 

Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender. 

If using, sprinkle with Parmesan cheese and let it melt over the vegetables. 

Garnish with fresh parsley before serving.