Zucchini and mushroom vegetable sauté

Cut zucchini (350 g) into half-moons, mushrooms (50 g) into slices, onion (50 g) thinly, and mince garlic (12 g).

Heat olive oil (15 g) and half of the butter (50 g). Fry the onion for 2 minutes, add mushrooms, and cook 4 minutes more to evaporate moisture.

Add zucchini and garlic, fry for 8-10 minutes until tender but not mushy. Finish with the remaining butter, Parmesan (20 g), parsley (5 g), salt, and black pepper.