Creamy mushroom and zucchini gnocchi | Quick summer dinner

Wash the zucchini and slice it into thin rounds or half-rounds. Clean the button mushrooms and slice them. Peel and crush the garlic cloves.

Heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until nicely golden brown.

Add the zucchini and crushed garlic to the pan, then cook for another 3–4 minutes until the zucchini softens slightly but remains crisp.