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Skillet Zucchini and Mushrooms

Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini! Perfectly seasoned and pan fried to perfection, this Skillet Zucchini and Mushrooms recipe is ready in just 20 minutes!

Sautéed to crisp tender deliciousness, and seasoned with garlic and herbs, this dish is full of flavorful veggie goodness! Try my Skillet Zucchini and Mushrooms for a healthy side that is quick, easy, and wholesome.

A Quick & Easy Veggie Side

Sometimes the best way to prepare fresh veggies is a simple sauté. I love doing this with zucchini, especially, because it cooks up quickly. In this dish, we’ll be adding diced onion and fresh whole mushrooms, too, for a savory veggie side that you HAVE TO try.

To finish off the flavors, I use a bit of veggie broth and herbs, adding the perfect ending touch to make this simply delicious vegetarian side dish.

This is a side you could serve any night of the week, but it’s also great to whip up for a special occasion. I think that onions and oregano are classic flavors for holiday meals, but also perfect for light summer dinners. Plus, it all comes together super easily in just one skillet!

sliced zucchini and button mushrooms cooking in a stainless steel skillet

What You’ll Need

This fresh and zesty side dish is easy to make. Plus, it’s full of natural, healthy ingredients!

  • Olive Oil: To sauté the veggies, you’ll need a tablespoon of olive oil or your other preferred high-heat oil.
  • Zucchini: Cut two zucchini into thin, half-moon slices.
  • Salt & Pepper: To taste.
  • Butter: Have on hand three tablespoons of butter, divided.
  • Onion: You’ll need ½ a cup of finely diced onion to sauté along with the mushrooms. White onions, yellow onions and sweet onions all work well in this dish!
  • Mushrooms: Gently clean a pound of small button mushrooms. You can also use your favorite sliced mushrooms, if you prefer, but just make sure the mushrooms are all cleaned well so to avoid that strong earthy/dirt taste, ya know what I mean? ?
  • Broth: You can use veggie broth, chicken broth or beef broth.
  • Fresh or Dried Herbs: Earthy herbs taste great with zucchini and mushrooms.
  • Garlic: You’ll need three to four cloves of fresh garlic, minced. The garlicky-er, the better, if you ask me. ? ❤️
  • Chopped Fresh Parsley: For garnish.
slices of zucchini in a skillet

How to Make Skillet Zucchini and Mushrooms

  1. Sauté Zucchini: Add the olive oil plus some butter to a large skillet and set over medium-high heat. Add the zucchini slices to the heated oil, season with salt and pepper, and cook for about 3 to 4 minutes, or until fork-tender. Remove from the skillet and set aside.
  2. Cook Onions & Mushrooms: Return your skillet to the burner and melt the butter over medium-high heat. Stir in the onions and cook for 2 minutes. Add the mushrooms and cook for 5 minutes, or until tender and nicely browned. Stir in the garlic and herbs.
  3. Return Zucchini & Finish Dish: Return the cooked zucchini to the skillet and sauté for 1 minute, or until heated through. Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.
  4. Enjoy! Remove the skillet from the heat. Sprinkle with parmesan + parsley, and serve.
baby bella mushrooms cooking in a skillet

Tips for Making Sautéed Zucchini and Mushrooms

These handy tips will help you customize this recipe for your family. Enjoy!

  • Squash Substitution: If you’d like, you can swap yellow summer squash for some or all of the zucchini. They have an almost identical texture and flavor, with an attractive yellow color.
  • Onion Alternatives: This dish is also super tasty with leeks or scallions in place of the diced onion.
  • Au Gratin Option: Make this sauté into a tasty casserole by transferring the finished dish to a baking dish. Top with shredded cheddar and buttered breadcrumbs, and bake for 10 minutes or so at 350°F. It’s DELISH!

Serving Suggestions

So what goes with skillet zucchini and mushrooms? The good news is, it goes with everything! Seriously, this well-balanced veggie dish is the perfect partner for almost any entree. Consider:

sliced zucchini and button mushrooms cooking in a stainless steel skillet

How to Store and Reheat Leftovers

  • To store leftovers, place the veggies in airtight containers and refrigerate for 3 to 5 days.
  • To reheat them, place the veggies in a skillet over medium-low heat and sauté until heated through.

Can I Freeze Cooked Zucchini and Mushrooms?

  • Yes. Just spread the cooled, cooked veggies out on a tray or baking sheet and place it in the freezer until frozen solid.
  • Then, transfer the veggies into a freezer bag and keep for up to four months.
  • Reheat directly from frozen.


sliced zucchini and button mushrooms cooking in a stainless steel skillet

Skillet Zucchini and Mushrooms

Katerina | Diethood
Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!
4.91 from 76 votes
Servings : 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 small zucchini, cut into thin, half moon slices
  • Salt and 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, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • grated parmesan, for garnish


  • Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
  • 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.
  • Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
  • Stir in the onions and cook for 2 minutes, or until just softened.
  • Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
  • Stir in garlic and herbs; cook for 20 seconds.
  • Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
  • Pour in the vegetable broth and cook for 2 minutes.
  • Taste for salt and pepper and adjust as needed.
  • Remove skillet from heat.
  • Sprinkle with parsley and parmesan; serve.


  • Stove


  • NET CARBS: 7 g
  • WW POINTS NOTE: Replace the butter with more olive oil to reduce your points down to 4.


Calories: 161 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 23 mg | Sodium: 94 mg | Potassium: 667 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 462 IU | Vitamin C: 22 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: pan fried zucchini, sauteed zucchini, vegetable side dishes
Did you make this recipe?Leave a Rating!


More Veggie Sides

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102 comments on “Skillet Zucchini and Mushrooms”

  1. I have made this twice in the last week. It was a huge hit and we both loved it (fresh zucchini from the garden).

  2. Loved this recipe! The oregano made this dish taste wonderfully fresh and delicious. I had some leftover green beans that I didn’t want to waste so I cut them into bite-sized pieces and added them in. I’ll make this recipe regularly, for sure.

  3. Wonderful dish! I added more garlic and used chicken powder instead of opening a can of broth. Served with leftover lamb.

  4. Easy use of mushrooms and zucchini that I need to use. Very good instructions were concise and perfect. Thank you.

  5. I’m trying to takeoff a few Covid pounds, so I’ve started making more keto-like dishes. This one was fabulous. But I traded out one of the zucchinis for a yellow squash, as you recommended it was a possible alternative in the recipe. It was delicious. I had it for dinner last night with a Mediterranean salad, and then I had leftovers for lunch today. The Parmesan sprinkles on top just throws it in to the outstanding category. Thank you for sharing this recipe. You’re a blessing.

  6. I made this and even though I used the same ingredients I normally use (minus the vegetable broth it came out very tasty. I will definitely make this again.

  7. Simple recipe but full of flavor and easy to make. Will definitely try again with my garden zucchini this summer.

  8. I forgot to add the herbs and Parmesan and this recipe was still amazing ! Made it twice this week ❤️

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    Albert H. Shearer

    The recipes look delicious i am going to try them i need to loose weight and bring my A1c down.

  10. This recipe is amazing! We polished off the entire dish between two veggie-eating adults in one sitting…so good!!

  11. Tried it and made it again. I used what I had, not exact ingredients (listed). Made my own, to my taste. A great recipe.
    Thank you for the recipe. It helps me a lot!

    1. You can omit the butter and use avocado oil or olive oil in its place. You can also try and use cooking spray instead of olive oil.

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    Kathy Detwiler

    Would this work to take to a potluck? I have to take a veggie for an Easter dinner and am tired of the same green bean casserole.

    1. It should be fine if you don’t overcook it because it might get mushy. Cook it just to fork-tender and let it cool before covering it because the hot steam will continue to cook it and make it watery.

  13. This is the BEST tasting veggie dish I have ever made. And at 76 years old that is saying something!! I followed the directions exactly. I should have doubled it and that would have been our dinner. You will LOVE this!!

      1. Has anyone tried adding cannellini beans to this? Need a vegetarian dish that is more of a meals than a side dish. Thoughts?

  14. It was very tasty but I think I sliced my zucchini too thin and it almost disintegrated. However taste was great and I will definitely do it again.

  15. Just made this, chopped veg more, added a couple grilled chopped chicken thighs & then made quesadillas with mozzarella & cheddar. Absolutely fantastic! What a perfect side for fish, poultry and pork!

  16. A+++ This is soo good. Quick and easy side and absolutely delicious. I use homemade bone broth because I always have that in the fridge. I occasionally make it without any spices added at all and it is soo good. Thank you for sharing this recipe, it has been in the dinner rotation for a while and a favorite for us.

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    Patricia Vinyard

    This was absolutely delicious. I halved the recipe, as it was plenty for 2 people. This would be a special dish for Company!

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    Priscilla Salute

    I made it today 2-16-2023. It’s delicious and healthy for you. Easy and quick to make. Served it with Fillet Mignon. Great recipe.

  19. Perhaps I did something wrong but the mushrooms were grossly gray and not at all brown and I followed the instructions exactly. In doing some research, perhaps next time I would use very high heat for the shrooms as opposed to the medium heat recommended in the recipe and would only stir the shrooms ONCE at the three minute mark. I was so disappointed with how this turned out because the overall flavor would have been great had the mushrooms not turned out gross.

    1. Jill I bet you didn’t dry the mushrooms well enough. With the stem completely cut out there is a well that would hold extra water. I actually took a paper towel and stuck it in each mushroom to completely dry it. Pls try the recipe again. This should fix your problem. Ann

  20. Hello! I needed a last minute recipe for zucchini, squash & mushrooms I had in my fridge and saw this recipe yummy & super easy! Thanks a bunch!

  21. OMG!! I loved it. I added a dash of pepper flakes to give ot a little zing. I had just the veges for dinner. I will be making it again.

  22. Just made this dish, wow!!! It’s a great transition from summer sides to a Fall side dish. Will be making again!

  23. Easy, delicious. I was so bored with zucchini and had stopped buying it, but this was a great way to prepare it. I can think of all kinds of other veggies to add o it as well!

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    MaryMargaret Wood

    Could I make this using rehydrated dried zucchini? I have a ton of zucchini, as do most people who grow it, about this time of year, and am thinking about drying some (first time), and I was wondering if I could make this later on with some of the dried. Thank you for the recipe. I am excited to try it very soon with some of my fresh zucchini.

    1. I honestly don’t know because I have not tested this recipe with dried zucchini. I think it would work if it’s rehydrated, but because I haven’t tried it, I can’t say that it will with 100% certainty.

  25. As it is zucchini season I have been busy finding recipes to get through some of the bumper crop 🤦🏼‍♀️. This recipe is amazing, I had a selection of mushrooms I needed to use and the rest came out of the garden. I cooked up a couple of mild Italian Sausages sliced them up and added at the end. Did I mention that this recipe is amazing 🤩. Definitely a keeper.

  26. Made this as a side to my roast and it is delicious. My husband is a picky eater and like other comments he loved it and says it’s a repeater!!

  27. I just made this for a meatless main dish – served with fresh newly picked green beans on the side. OMG! This will be on repeat – as a side or a main dish for years to come. I did make the broth using Better Than Bouillon Vegetable.

  28. This veggie is delicious! I love it😋..I added red bell pepper , it made it better And colorful . Thank you . It’s a keeper recipe😊

  29. Listen…if I could give this 10 stars I would. I forgot the onion…didn’t even see the herbs on the list so I only seasoned with salt, pepper and veggie broth…and yet this was so BOMB! My Gawd…absolutely delicious! Added bonus is how quick and easy it was. The grated parmesan was a nice touch. I truly don’t see how someone doesn’t like this recipe. I see me cooking this weekly…no lie! Pinterest is out here saving lives! Thanks for sharing!!!!!

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful to hear! I am very happy you loved this recipe! Thank you for chiming in! 🙂

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    Karen Sternberg

    I’ve made this regularly for years. One of my favorites, can go w/ anything. Inside an Omelette, along side Scrambled Eggs even over pasta. I plan to try it next on sweet potatoes.

    Will try w/ those seasonings, they sound lovely, thanks.

  31. A delicious way to eat zucchini! I followed the comments and cut the zucchini rather thick. I only used enough broth to heat up the vegetables right before we sat down to eat. My husband said, “Let’s make this a staple!” and he normally doesn’t like zucchini. The grated Parmesan is a nice touch.

  32. This was absolutely delish. The combination was perfect together. And it smelled so good before i even served it. I could hardly wait to eat it. Everyone loved it!

  33. Very good. Practically a no brainer; when the ingredients are so right and the technique is smart (ie, quick with veggies), you can count on a good result. For once, I read comments first so i left zucchini slices a little thicker so I avoided some mushiness (next time, most of the broth goes out too). Flavor will depend mostly on herbs chosen: I had fresh thyme and rosemary but my oregano was in a tube; fresh would have been zingier. PS Don’t let your store sell you giant zucchinis; we want young ones.

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    Dianne Bennett

    Can you use squash in place of zucchini?? Or even a combo of squash, zucchini and mushrooms usuing same recipe???

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        Sandy McClaskey

        Have had this saved for a while and now that our zucchini is producing I finally tried it. Due to high Cholesterol I used all EVOO and added some low sodium Soy Sauce and served over Success brown rice. Love this dish, will be making again soon. Thanks for sharing!

  35. Just started a plant based diet and was looking for ideas when I found this. Can not get enough of it. During zucchini season we often joked that you can always tell a person who does not have any friends. They are the ones in the store buying zucchini since the plants produce so much. Now I have to make my garden larger and figure out how to raise mushrooms.

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    Delicious dish. I cut the veggies a bit thicker (saw someone mention that here) and they kept a nice firm texture and didn’t get mushy. I wouldn’t change a thing other than that. Served with boneless chicken thighs and a salad.

  37. I hate to be a daisy downer but these were just ok. I followed the recipe exactly and they were so mushy I could eat them. I will try them again with some changes. No broth, it’s not necessary and makes them too soupy. Also I will cut the zucchini slices thicker because if they are too thin they get very mushy very quickly. I will also not cook the onions first. They almost disintegrate by the time you finish. Sorry☹️

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    A Healthy Cook is a Happy Cook

    I have followed your website for quite some time now. I’ve made many of your recipes multiple times. I wanted to leave a comment and personally thank you for helping me with my pandemic cooking and exploring great healthy options. You have great taste!

  39. Mushrooms and zucchini! Sounds so perfect together! I have them both in my fridge so I will make this recipe!

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    Dorothy Reinhold

    I could make an entire meal out of this dish! It will be the perfect side dish for so many meals. d

  41. This recipe is so delicious and very tasty! This was the perfect side dish for our chicken the other night! Definitely making this again soon!

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