Sautéed Mushrooms and Zucchini

This Sautéed Mushrooms and Zucchini is one of my favorite side dishes when I want something quick, fresh, and flavorful. It’s loaded with buttery mushrooms, tender zucchini, and fragrant herbs—all brought together in a light vegetable broth glaze. Whether I’m serving it alongside grilled meat, pasta, or enjoying it on its own with a sprinkle of Parmesan, this dish is always a welcome addition to the table.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something incredibly satisfying. It’s light but still rich in flavor, thanks to the butter, garlic, and fresh herbs. The mushrooms soak up every bit of that garlicky goodness, while the zucchini adds freshness and color. It’s also naturally gluten-free, vegetarian, and easy to adapt to what I have on hand. Best of all, it’s ready in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 2 small zucchini, cut into thin, half-moon slices

• Salt and black 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, or 1 teaspoon dried (thyme and oregano work well)

• ¼ cup vegetable broth

• Chopped fresh parsley, for garnish

• Grated Parmesan, for garnish (optional)

directions

1. I heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

2. I add the sliced zucchini, season with salt and pepper, and sauté for about 4–5 minutes until it’s tender and lightly golden. Then I remove it from the skillet and set it aside.

3. I add the remaining 2 tablespoons of butter to the same skillet, then stir in the diced onion and cook for 2–3 minutes until soft.

4. I add the mushrooms and cook, stirring occasionally, for about 5–7 minutes until they’re browned and most of their moisture has evaporated.

5. I stir in the garlic and herbs and cook for another 1–2 minutes until fragrant.

6. I return the zucchini to the skillet, pour in the vegetable broth, and let everything simmer for a couple of minutes to blend the flavors.

7. I taste and adjust the seasoning, then transfer everything to a serving dish and top with chopped parsley and a sprinkle of Parmesan if I’m using it.

Servings and timing

This recipe makes 4 servings and takes just 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s a fast, no-fuss side that works with just about any main course.

Variations

• I swap the button mushrooms for cremini or baby bellas when I want a deeper flavor.

• For a dairy-free version, I use only olive oil or a plant-based butter alternative.

• I like adding a splash of white wine in place of the broth when I want something a bit more elevated.

• For a pop of brightness, I squeeze a little lemon juice over the top just before serving.

• If I want a heartier dish, I toss this mix with cooked pasta or serve it over quinoa.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over low heat, adding a splash of broth if needed to rehydrate the veggies. The microwave also works, but I prefer the stovetop for the best texture.

FAQs

Can I prep this dish ahead of time?

Yes, I often slice the zucchini and mushrooms and dice the onion ahead. I store everything in separate containers in the fridge and cook just before serving.

Do I need to peel the zucchini?

No, I don’t. The skin adds color, texture, and nutrients. I just make sure to wash it well before slicing.

What if I don’t have fresh herbs?

Dried herbs work great. I usually use about half the amount of dried compared to fresh. Thyme, oregano, or Italian seasoning blends all taste great in this dish.

Can I use other types of mushrooms?

Absolutely. Cremini, shiitake, or even sliced portobello mushrooms all work well. I just adjust the cooking time as needed based on their size.

Is this dish freezer-friendly?

It’s best fresh, but I’ve frozen it in a pinch. The texture of the zucchini can get softer after freezing, but the flavor still holds up.

Conclusion

Sautéed Mushrooms and Zucchini is a simple yet flavorful side dish I come back to again and again. It’s quick to make, full of savory goodness, and pairs beautifully with almost any meal. Whether I’m looking for a healthy veggie side or something cozy and comforting, this one never lets me down.