Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Sauté onions: Add diced onions to the melted butter and cook for about 2 minutes until they soften but are not browned.
- Cook mushrooms: Add mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until tender and nicely browned.
- 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.
- Combine zucchini and mushrooms: Return zucchini to the skillet, mixing it with the mushrooms, and cook for an additional 1 minute to heat through.
- Add vegetable broth: Pour in ¼ cup vegetable broth and cook for 2 minutes to create a light sauce and deglaze the pan.
- Season and adjust: Taste the mixture and add more salt and pepper as needed to balance the flavors.
- 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
