Begin by washing and slicing the zucchini into half-moons to maintain a delightful texture. Clean and slice the mushrooms, ensuring they’re moderate in thickness for even cooking. Peel the onion and slice it thinly, then mince the garlic to release its aromatic essence. Set all the prepared vegetables aside.

In a large skillet, heat about two tablespoons of olive oil over medium heat until it shimmers. This signals it's hot enough to begin cooking.

Add the sliced onions to the skillet and sauté them for about 3 minutes, stirring occasionally until they turn translucent.

Next, add the minced garlic and sliced mushrooms to the skillet. Stir them in, allowing them to cook for 3–4 minutes until the mushrooms are tender and begin releasing their moisture.

Stir in the prepared zucchini along with salt, pepper, and dried thyme to taste. Sauté everything for an additional 3–5 minutes, ensuring the zucchini remains tender yet firm.

Finally, taste your sautéed medley and adjust the seasonings if needed. Remove the skillet from the heat, allowing the dish to settle before serving.