Sautéed Zucchini and Mushrooms with Garlic and Herbs Recipe
This Skillet Zucchini and Mushrooms recipe is a quick and flavorful vegetable sauté, perfect as a side dish or a light main. Tender zucchini and golden-browned mushrooms are cooked with fragrant garlic, aromatic herbs, and a splash of vegetable broth for moisture, then finished with fresh parsley and grated parmesan for an extra burst of flavor. Ready in just 25 minutes, this healthy and versatile dish is ideal for any weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 small zucchinis, 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
- Chopped fresh parsley, for garnish
Fats & Oils
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Seasoning & Herbs
- Salt and black pepper, to taste
- 2 teaspoons fresh chopped herbs (thyme and oregano recommended) or 1 teaspoon dried herbs
Liquids & Others
- ¼ cup vegetable broth
- Grated parmesan, for garnish
Instructions
- Heat fat in skillet: Add olive oil and ½ tablespoon butter to a large skillet over medium-high heat until the butter melts and the oil is hot.
- Cook zucchini: Add the zucchini slices to the hot skillet, season with salt and black pepper, and cook for 3 to 4 minutes or until they become fork-tender. Remove zucchini and set aside. If any liquid remains in the skillet, wipe it out to prevent sogginess.
- Melt remaining butter: Return the skillet to heat and add the remaining butter, allowing it to melt over medium-high heat.
- Sauté onions: Stir in the finely diced onions and cook for about 2 minutes until they are just softened and translucent.
- Brown mushrooms: Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned to develop rich flavor.
- Add garlic and herbs: Stir in the minced garlic and fresh or dried herbs, cooking for about 20 seconds to release their aromas.
- Combine zucchini and mushrooms: Return the cooked zucchini to the skillet, mixing well with the mushroom mixture. Cook together for 1 minute until heated through.
- Add vegetable broth: Pour in the vegetable broth and cook for 2 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Season to taste: Taste the mixture and adjust salt and black pepper as needed for the perfect seasoning.
- Finish and serve: Remove the skillet from the heat. Sprinkle the dish with chopped fresh parsley and grated parmesan cheese. Serve warm as a delicious side or light vegetarian main dish.
Notes
- You can substitute butter with all olive oil for a dairy-free option, though the flavor will be different.
- Fresh herbs like thyme and oregano work best, but dried herbs can be used if needed.
- For added protein, try stirring in some cooked chickpeas or grilled chicken pieces.
- Wiping out the skillet after cooking zucchini prevents excess moisture that could make the mushrooms soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
