Diethood ยป Recipes ยป Side Dishes ยป Skillet Zucchini and Mushrooms

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.

ENJOY!

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!
4.83 from 23 votes
Servings : 4
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 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

Instructions
 

  • 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.

Equipment

  • Stove

Notes

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

Nutrition

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
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59 comments on “Skillet Zucchini and Mushrooms”

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

  2. 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.

  3. Just made this dish, wow!!! Itโ€™s a great transition from summer sides to a Fall side dish. Will be making again!

  4. 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!

  5. Avatar photo
    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.

  6. As it is zucchini season I have been busy finding recipes to get through some of the bumper crop ๐Ÿคฆ๐Ÿผโ€โ™€๏ธ. 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 ๐Ÿคฉ. Definitely a keeper.

  7. 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 itโ€™s a repeater!!

  8. 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.

  9. This veggie is delicious! I love it๐Ÿ˜‹..I added red bell pepper , it made it better And colorful . Thank you . Itโ€™s a keeper recipe๐Ÿ˜Š

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