In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Allow the butter to melt and begin bubbling, which should take about 1-2 minutes.

Add 1 chopped medium yellow onion and 8 ounces of chopped white button mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the mushrooms are golden brown.

Once the mushrooms and onions are perfectly sautéed, remove them from the skillet and set aside on a plate.

In the same skillet, add another tablespoon of olive oil if needed and place 3 medium zucchinis, cut into bite-sized chunks, in a single layer. Sauté for about 3-5 minutes, tossing occasionally, until they are tender-crisp and lightly browned.

Reduce the heat to low and add 2 minced garlic cloves, 1 teaspoon of Italian seasoning, and ¼ teaspoon of red pepper flakes to the zucchini. Stir well and let the flavors meld for about 1 minute.

Season your sautéed zucchini with kosher salt and fresh ground black pepper to taste. Stir to ensure the seasoning is evenly distributed throughout the dish.

Serve the sautéed zucchini while it’s still warm for best flavor and texture.