Skillet Zucchini and Mushrooms

A vibrant stir of sizzling zucchini and earthy mushrooms fills the kitchen, creating a tempting aroma that beckons you to the table. Skillet Zucchini and Mushrooms is a delightful dish that can be whipped up in about 20 minutes, making it a perfect quick meal. The method of sautéing allows the vegetables to retain their texture while absorbing the rich flavors from garlic and herbs, resulting in a comforting side or main dish.

This recipe is perfect for busy weeknights, a simple lunch, or as a flavorful addition to a family gathering. You can make the sautéed zucchini and mushrooms ahead of time and store them in the fridge for up to three days.

Why You’ll Love This Recipe

• Quick preparation means you can have dinner on the table in just 20 minutes.
• The combination of fresh zucchini and mushrooms offers a satisfying variety of textures.
• Garlic and herbs infuse the dish with aromatic flavors that elevate its appeal.
• This versatile recipe pairs well with a range of proteins or can stand alone as a delightful vegetarian dish.

What You’ll Need

Gather the following fresh ingredients to create this tantalizing recipe.

For the Skillet

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 2 small zucchini, cut into thin, half-moon slices
• salt and black pepper, to taste
• 1 small yellow onion, finely diced
• 1 lb small button mushrooms, cleaned and patted dry
• 3 to 4 cloves garlic, minced
• 2 tsp fresh chopped herbs (or use 1 tsp dried herbs, thyme and oregano are great in this dish)
• ¼ cup vegetable broth
• chopped fresh parsley, for garnish
• grated parmesan, for garnish

Use non-dairy butter for a vegan option.

Substitutions & Swaps

• Zucchini can be replaced with yellow squash.
• Mushrooms can also be substituted with portobellos for a meatier flavor.
• Fresh herbs can be swapped for dried but adjust amounts.
• Any broth can work; chicken broth adds flavor depth.

How to Make It

Here’s how to prepare this delicious dish.

Heat the Oil

Add olive oil and 1/2 tablespoon butter to a large skillet and set over medium-high heat.

Sauté the Zucchini

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. If there’s any liquid in the skillet, wipe it out.

Melt the Remaining Butter

Return skillet to the burner and add the remaining butter; melt it over medium-high heat.

Cook the Onions

Stir in the onions and cook for 2 minutes, or until just softened.

Add the Mushrooms

Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

Incorporate Garlic and Herbs

Stir in garlic and herbs; cook for 20 seconds.

Mix in the Zucchini

Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

Pour in Broth

Pour in the vegetable broth and cook for 2 minutes.

Adjust Seasoning

Taste for salt and pepper and adjust as needed.

Finish and Garnish

Remove skillet from heat. Sprinkle with parsley and parmesan; serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, due to texture loss upon thawing.
Reheat: Warm in a skillet over medium heat for about 5 minutes.

Tips for Best Results

• Ensure mushrooms are dried well before cooking to avoid excess moisture.
• Don’t overcrowd the skillet to achieve better browning.
• Adjust cooking time for zucchini to your preferred tenderness.
• Use fresh herbs when possible for superior flavor.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside quinoa for a nutritious vegetarian dish.
• Add to pasta for a quick, flavorful side.