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Skillet Zucchini and Mushrooms Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/skillet-zucchini-and-mushrooms-recipe/