Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

Introduction

This skillet zucchini and mushrooms recipe is a simple, flavorful side dish that comes together quickly. Sautéed zucchini, mushrooms, and fragrant herbs create a delicious combination perfect for any meal. It’s an easy way to add fresh veggies to your dinner plate.

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 herbs such as thyme and oregano)
• ¼ cup vegetable broth
• Chopped fresh parsley (for garnish)
• Grated parmesan (for garnish)

Instructions

1. Step 1: Add olive oil and 1/2 tablespoon butter to a large skillet and heat over medium-high heat.
2. Step 2: Add zucchini slices to the hot oil, season with salt and pepper, and cook for 3 to 4 minutes until fork-tender. Remove zucchini and set aside. Wipe out any liquid from the skillet.
3. Step 3: Return skillet to the heat and add remaining butter; melt over medium-high heat.
4. Step 4: Stir in the diced onions and cook for 2 minutes until just softened.
5. Step 5: Add mushrooms and cook 5 to 7 minutes until tender and browned, stirring occasionally.
6. Step 6: Stir in garlic and herbs, cooking for 20 seconds until fragrant.
7. Step 7: Return zucchini to the skillet, mix with mushrooms, and cook 1 minute until heated through.
8. Step 8: Pour in vegetable broth and cook for 2 minutes to combine flavors.
9. Step 9: Taste and adjust salt and pepper as needed.
10. Step 10: Remove skillet from heat.
11. Step 11: Sprinkle with chopped parsley and grated parmesan before serving.

Tips & Variations

• For extra flavor, try adding a splash of white wine instead of vegetable broth.
• Use any fresh herbs you like such as basil or rosemary for a different twist.
• To make it vegan, omit butter and parmesan, or substitute with plant-based alternatives.
• Serve over rice, pasta, or quinoa to make a complete meal.

Storage

Store leftover zucchini and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking when reheating to keep the vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini, portobello, or shiitake mushrooms work well in this dish and add extra depth of flavor.

Is this recipe suitable for meal prep?

Absolutely. This dish stores well and can be prepared ahead, making it a great vegetable side for busy weeknights.

Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

A quick and flavorful skillet recipe featuring tender sautéed zucchini and mushrooms, enhanced with garlic, fresh herbs, and finished with a sprinkle of parmesan and parsley. Perfect as a healthy side dish or light vegetarian main.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 small zucchini, cut into thin, half moon slices
• 1 small yellow onion, finely diced
• 1 pound small button mushrooms, cleaned and patted dry
• 3 to 4 cloves garlic, minced

Fats and Oils

• 1 tablespoon olive oil
• 3 tablespoons butter, divided

Seasonings

• Salt and black pepper, to taste
• 2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs such as thyme and oregano)

Liquids

• ¼ cup vegetable broth

Garnishes

• Chopped fresh parsley
• Grated parmesan cheese

Instructions

1. Heat the oil and butter: Add olive oil and ½ tablespoon butter to a large skillet and place over medium-high heat to warm the fats for sautéing.
2. Cook zucchini: Add zucchini slices to the hot oil, season with salt and pepper, and cook for 3 to 4 minutes until fork-tender. Remove zucchini from skillet and set aside. If any liquid remains, wipe out the skillet to prevent sogginess.
3. Melt remaining butter: Return the skillet to the heat and add remaining butter, letting it melt over medium-high heat to prepare for cooking the next ingredients.
4. Sauté onions: Add diced onions to the melted butter and cook for about 2 minutes until they soften but are not browned.
5. Cook mushrooms: Add mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until tender and nicely browned.
6. Add garlic and herbs: Stir in minced garlic and fresh or dried herbs, cooking just 20 seconds to release their aroma without burning the garlic.
7. Combine zucchini and mushrooms: Return zucchini to the skillet, mixing it with the mushrooms, and cook for an additional 1 minute to heat through.
8. Add vegetable broth: Pour in ¼ cup vegetable broth and cook for 2 minutes to create a light sauce and deglaze the pan.
9. Season and adjust: Taste the mixture and add more salt and pepper as needed to balance the flavors.
10. Finish and serve: Remove the skillet from heat, sprinkle the dish with chopped fresh parsley and grated parmesan cheese, and serve immediately.

Notes

• For added protein, toss in some cooked chickpeas or shredded chicken.
• Use fresh herbs when possible for the best flavor; dried herbs can be substituted in a pinch.
• Wiping out the skillet after cooking zucchini helps prevent excess moisture and keeps mushrooms from steaming.
• This dish pairs well with crusty bread or as a side to grilled meats or fish.
• To make it vegan, omit the parmesan and replace butter with additional olive oil or a vegan butter substitute.

Keywords: skillet zucchini recipe, sautéed mushrooms and zucchini, easy vegetable side dish, vegetarian zucchini mushrooms, garlic herb vegetables