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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!
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