Print

Sautéed Mushrooms and Zucchini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sautéed Mushrooms and Zucchini is a quick and flavorful side dish made with buttery mushrooms, tender zucchini, garlic, and herbs, finished in a light vegetable broth glaze. It’s a versatile, wholesome recipe that pairs well with almost any main course.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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)
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • Grated Parmesan, for garnish (optional)

Instructions

  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  2. Add sliced zucchini, season with salt and pepper, and sauté for 4–5 minutes until tender and lightly golden. Remove from skillet and set aside.
  3. Add remaining 2 tablespoons butter to the skillet. Stir in diced onion and cook for 2–3 minutes until soft.
  4. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and most moisture has evaporated.
  5. Stir in garlic and herbs; cook for 1–2 minutes until fragrant.
  6. Return zucchini to the skillet, pour in vegetable broth, and simmer for 2–3 minutes to blend flavors.
  7. Taste and adjust seasoning. Transfer to a serving dish and garnish with parsley and Parmesan if desired.

Notes

  • Use cremini or baby bella mushrooms for deeper flavor.
  • Substitute olive oil or plant-based butter for a dairy-free version.
  • Add a splash of white wine instead of broth for extra richness.
  • Squeeze lemon juice over the top for a bright finish.
  • Serve over pasta or quinoa for a heartier dish.

Nutrition

Find it online: https://allcookedup.com/sauteed-mushrooms-and-zucchini/