Skillet Sautéed Zucchini and Mushrooms Recipe
Looking for a quick and delicious side dish? You’re in luck! Sautéed zucchini and mushrooms are a delightful combination that can be whipped up in no time. This easy recipe is perfect for busy weeknights when you want something healthy and flavorful to complement your meal.
Growing up, summer suppers meant finding ways to deal with an abundance of garden-fresh zucchini. My grandmother always turned to simple, yet tasty recipes, and sautéed zucchini was one of her favorites. This dish quickly became a family staple, enjoyed during our Sunday lunches under the old oak tree.
Why You’ll Love This Recipe
This recipe is as versatile as it is tasty. You’ll love it for its simplicity and how well it complements a variety of main dishes. It’s a one-pan wonder, which means less cleanup, and it’s also quick to prepare, taking just about 20 minutes from start to finish. The fresh herbs and garlic add a depth of flavor that takes these humble veggies to a whole new level.
Ingredients Notes
Gathering fresh, high-quality ingredients is key to making this dish shine. Look for medium-sized zucchinis that are firm and unblemished. If you can’t find baby bella mushrooms, cremini or even white button mushrooms can work just as well. For a richer flavor, try using extra virgin olive oil.
Recipe Steps
Step 1
Start by washing the zucchini and mushrooms thoroughly. Trim the ends of the zucchini and slice them into thin rounds, about 1/4 inch thick. For the mushrooms, use a damp paper towel to clean them and slice them into similar thickness.
Step 2
Heat a large skillet over medium heat. Add two tablespoons of olive oil and let it heat until shimmering. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they begin to brown.
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Step 3
Add the sliced zucchini to the mushrooms in the skillet. Continue cooking for an additional 5-7 minutes, stirring often, until the zucchini is tender yet slightly crisp.
Step 4
Minced garlic should be added at this stage. Stir it into the vegetables and let it cook for another 2 minutes until fragrant. Season with salt and pepper to taste.
Step 5
Finish the dish with a sprinkle of fresh herbs like thyme or parsley. Stir them in just before serving to preserve their vibrant flavor and color. Serve warm as a delightful side.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a skillet over medium heat until warmed through. For freezing, this dish isn’t ideal due to the water content of zucchini, but if you must, freeze in a single layer on a baking sheet before transferring to a freezer bag.
Variations & Substitutions
For a vegan option, replace the olive oil with avocado oil for a neutral taste. Add some diced red bell peppers for a pop of color and extra sweetness. For a more sumptuous version, sprinkle grated parmesan cheese over the top just before serving.
Frequently Asked Questions
Can I use frozen zucchini? While fresh zucchini is recommended for its firmness, you can use frozen. Just be sure to thaw and drain it well before cooking to prevent excess moisture in the skillet.
How can I add more protein to this dish? Consider adding grilled chicken or chickpeas to boost the protein content. Simply stir in the additional protein during the last few minutes of cooking to ensure they’re heated through.
What are the best herbs to use? Fresh herbs like parsley, thyme, or basil work beautifully in this recipe. If using dried herbs, start with a teaspoon, taste, and adjust as needed to suit your personal preference.
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Skillet Sautéed Zucchini and Mushrooms Recipe
Ingredients
Main Ingredients
- 2 cups zucchini sliced
- 1.5 cups mushrooms sliced, any variety
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for about 1 minute until fragrant.
- Add sliced zucchini and mushrooms to the skillet and cook for 10-12 minutes, stirring occasionally, until vegetables are tender.
- Season with salt and black pepper to taste. Serve warm.
Notes
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