This Skillet Zucchini and Mushrooms recipe is a quick, healthy, and flavorful side dish that brings out the best in fresh vegetables. With just a few ingredients and minimal prep time, you can create a dish that pairs perfectly with almost any main course.
Why You’ll Love This Recipe
- Simple and Quick: Ready in just 20 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, minerals, and fiber.
- Versatile: Complements chicken, fish, pasta, or can be enjoyed on its own.
- Flavorful: Garlic, herbs, and a touch of seasoning enhance the natural flavors of the veggies.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini, sliced
- Mushrooms, sliced
- Olive oil
- Garlic cloves, minced
- Salt and pepper
- Italian seasoning (optional)
- Parmesan cheese (optional, for garnish)
- Fresh parsley, chopped (optional)
directions
- Prep the Vegetables: Wash and slice the zucchini and mushrooms.
- Heat the Skillet: Add olive oil to a large skillet over medium-high heat.
- Cook the Garlic: Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the Veggies: Toss in the zucchini and mushrooms. Cook for 6-8 minutes, stirring occasionally, until tender and golden.
- Season: Sprinkle with salt, pepper, and Italian seasoning (if using). Stir well.
- Garnish and Serve: Remove from heat, garnish with Parmesan cheese and fresh parsley, and serve immediately.
Servings and timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 20 minutes
Variations
- Add Protein: Toss in cooked chicken, shrimp, or tofu for a heartier meal.
- Spicy Kick: Add red pepper flakes for a touch of heat.
- Cheesy Delight: Melt mozzarella or feta cheese on top.
- Extra Veggies: Mix in bell peppers, cherry tomatoes, or spinach.
storage/reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals.
- Freezing: Not recommended, as zucchini tends to become watery when thawed.
FAQs
How do I prevent the vegetables from getting soggy?
Cook over medium-high heat and avoid overcrowding the skillet to allow moisture to evaporate.
Can I use other types of mushrooms?
Yes! Try cremini, portobello, or shiitake for different flavors and textures.
What oil works best for sautéing?
Olive oil is great, but avocado oil or butter also work well.
Can I make this dish vegan?
Absolutely! Just skip the Parmesan or use a dairy-free alternative.
Is this recipe keto-friendly?
Yes, zucchini and mushrooms are low in carbs and perfect for keto diets.
Can I add a sauce?
Sure! A splash of balsamic glaze, soy sauce, or pesto can add extra flavor.
How do I cut the zucchini?
Slice it into rounds or half-moons, depending on your preference.
Can I cook this in the oven instead?
Yes! Roast the veggies at 400°F for 20 minutes, tossing halfway through.
What herbs go well with this dish?
Basil, thyme, rosemary, or oregano complement the flavors nicely.
Can I prep this ahead of time?
Yes, slice the veggies in advance and store them in the fridge for up to 24 hours.
Conclusion
Skillet Zucchini and Mushrooms is a delicious, fuss-free recipe that adds a healthy and vibrant touch to any meal. Whether served as a side dish or enjoyed on its own, this recipe is sure to become a staple in your kitchen. Try out the variations, experiment with flavors, and make this dish your own — happy cooking!
Print
Skillet Zucchini and Mushrooms
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
This quick and easy side dish features tender zucchini and savory mushrooms sautéed with onions and garlic, perfect for complementing any meal.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 8 ounces button mushrooms, cleaned and sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Zucchini: Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini, season with salt and pepper, and cook for about 3-4 minutes until they begin to soften. Remove zucchini from the skillet and set aside.
- Cook the Onions and Mushrooms: In the same skillet, add a bit more oil if needed, and sauté the diced onion for about 2 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until they’re tender and browned.
- Combine and Season: Return the zucchini to the skillet. Stir in the minced garlic and Italian seasoning. Cook for an additional 1-2 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.
- Serve: If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Feel free to add a splash of balsamic vinegar for extra flavor.
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