Wash the zucchini and mushrooms thoroughly to remove any dirt. Slice the zucchini into half-moons about a quarter-inch thick and cut the onions into thin ribbons.

In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering but not smoking.

Add the sliced onions to the heated skillet and sauté for about 3 minutes, stirring occasionally until they soften and become translucent.

Stir in 2 minced garlic cloves along with the sliced mushrooms. Cook for an additional 3-4 minutes, stirring frequently until the mushrooms release moisture and become tender.

Add the sliced zucchini into the skillet, mixing well. Season with salt, black pepper, and a pinch of thyme if desired. Sauté for 3-5 minutes until the zucchini is tender yet still has a slight crunch.

Taste for seasoning and adjust with more salt or pepper if needed. Remove from heat and transfer to a serving dish.