Skillet Zucchini and Mushrooms Recipe

Introduction

This skillet zucchini and mushrooms recipe is a quick and flavorful side dish perfect for any meal. With tender zucchini, savory mushrooms, and fragrant herbs, it’s a delicious way to enjoy fresh vegetables all year round.

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 small zucchini, cut into thin, half moon slices
• Salt and black pepper, to taste
• 1 small yellow onion, finely diced
• 1 pound small button mushrooms, cleaned and patted dry
• 3 to 4 cloves garlic, minced
• 2 teaspoons fresh chopped herbs (thyme and oregano recommended), or 1 teaspoon dried herbs
• ¼ cup vegetable broth
• Chopped fresh parsley, for garnish
• Grated parmesan, for garnish

Instructions

1. Step 1: Add olive oil and ½ tablespoon butter to a large skillet and heat over medium-high heat.
2. Step 2: Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. Wipe out any liquid from the skillet.
3. Step 3: Return skillet to heat and add remaining butter, melting it over medium-high heat.
4. Step 4: Stir in the diced onions and cook for 2 minutes or until just softened.
5. Step 5: Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until tender and nicely browned.
6. Step 6: Stir in minced garlic and herbs; cook for 20 seconds to release their aroma.
7. Step 7: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute until heated through.
8. Step 8: Pour in vegetable broth and cook for 2 minutes to combine flavors.
9. Step 9: Taste and adjust salt and pepper as needed. Remove skillet from heat.
10. Step 10: Sprinkle with fresh parsley and grated parmesan before serving.

Tips & Variations

• Try adding a squeeze of lemon juice at the end for a bright, fresh flavor.
• Use any fresh herbs you have on hand such as basil or rosemary for a different twist.
• Replace vegetable broth with chicken broth for a richer taste.
• For a vegan version, substitute butter with extra olive oil and omit parmesan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini or mushrooms for this recipe?

Fresh zucchini and mushrooms work best for texture and flavor, but you can use frozen if needed. Thaw and drain any excess moisture before cooking to prevent sogginess.

Can I add protein to make this a main dish?

Yes, adding cooked chicken, sausage, or tofu can easily turn this side dish into a satisfying main course.

Skillet Zucchini and Mushrooms Recipe

Print Recipe

★★★★★

5 from 144 reviews

This Skillet Zucchini and Mushrooms recipe is a simple, flavorful side dish featuring tender sautéed zucchini and mushrooms cooked with garlic, fresh herbs, and finished with a touch of parmesan and parsley. It’s perfect for a quick, healthy complement to any meal.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 small zucchini, cut into thin, half-moon slices
• 1 small yellow onion, finely diced
• 1 pound small button mushrooms, cleaned and patted dry
• 3 to 4 cloves garlic, minced

Fats and Oils

• 1 tablespoon olive oil
• 3 tablespoons butter, divided

Seasonings and Garnishes

• salt and black pepper, to taste
• 2 teaspoons fresh chopped herbs (thyme and oregano recommended) or 1 teaspoon dried herbs
• ¼ cup vegetable broth
• chopped fresh parsley, for garnish
• grated parmesan, for garnish

Instructions

1. Heat oil and butter: Add 1 tablespoon olive oil and ½ tablespoon butter to a large skillet and place it over medium-high heat to warm up the fat for cooking.
2. Cook zucchini: Add the zucchini slices to the hot skillet, season with salt and black pepper, and sauté for 3 to 4 minutes until they become fork-tender. Remove the zucchini from the skillet and set aside. If any liquid accumulates in the skillet, wipe it out before next step.
3. Melt remaining butter and cook onions: Return the skillet to heat and add the remaining 2½ tablespoons butter, letting it melt over medium-high heat. Add the finely diced onion and cook for about 2 minutes, until just softened but not browned.
4. Sauté mushrooms: Add the mushrooms to the skillet with the onions and cook for 5 to 7 minutes, stirring occasionally until the mushrooms are tender and nicely browned.
5. Add garlic and herbs: Stir in the minced garlic and fresh or dried herbs, cooking for about 20 seconds until fragrant.
6. Combine zucchini and mushrooms: Return the cooked zucchini to the skillet and mix well with the mushrooms and onions. Cook together for 1 minute to heat everything through.
7. Add broth and finish cooking: Pour in the vegetable broth and allow it to cook for 2 minutes to meld flavors and slightly reduce the liquid.
8. Season and serve: Taste the mixture and adjust salt and pepper to your liking. Remove the skillet from heat. Garnish with chopped parsley and grated parmesan cheese before serving.

Notes

• Use fresh herbs like thyme and oregano for best flavor, but dried herbs can be substituted.
• Ensure mushrooms are patted dry before cooking to help them brown nicely instead of steaming.
• Wiping out excess liquid before sautéing onions prevents sogginess and promotes better caramelization.
• This dish pairs well as a side with grilled meats or as a vegetarian entrée when served with grains or crusty bread.

Keywords: skillet zucchini mushrooms, sautéed zucchini and mushrooms, easy vegetable side dish, vegetarian side dish, quick zucchini recipe, mushroom recipes