Skillet Zucchini and Mushrooms

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Skillet Zucchini and Mushrooms

A quick and healthy vegetable side dish that’s full of flavor and perfect for any meal. This easy sautéed zucchini and mushroom skillet comes together in just 25 minutes and makes a great accompaniment to a wide variety of mains.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 small zucchini, sliced into thin half-moons
  • Salt and black pepper, to taste
  • 1 small yellow onion, finely diced
  • 1 pound small button mushrooms, cleaned and patted dry
  • 3 to 4 garlic cloves, minced
  • 2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs such as thyme or oregano)
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for garnish

Instructions

  1. Sauté the zucchini:
    Heat olive oil and ½ tablespoon of butter in a large skillet over medium-high heat. Add zucchini slices, season with salt and pepper, and cook for 3 to 4 minutes, or until fork-tender. Remove from skillet and set aside. Wipe out any excess liquid in the skillet.
  2. Cook the onions and mushrooms:
    In the same skillet, add the remaining butter and melt over medium-high heat. Stir in the diced onions and cook for about 2 minutes, until softened. Add mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until browned and tender.
  3. Add garlic and herbs:
    Stir in the minced garlic and herbs. Cook for 20 seconds, until fragrant.
  4. Combine and finish:
    Return the cooked zucchini to the skillet and stir to combine. Pour in the vegetable broth and cook for 2 more minutes, allowing the flavors to meld.
  5. Serve:
    Remove from heat. Garnish with chopped parsley and grated Parmesan before serving.

Tips & Variations

  • Swap the squash: Use yellow squash in place of zucchini for added color.
  • Try different onions: Shallots, scallions, or leeks can substitute for yellow onion.
  • Make it a casserole: Turn this dish into an au gratin by transferring it to a baking dish, topping with cheese and breadcrumbs, and baking at 350°F for 10 minutes.
  • Bulk it up: Fold the mixture into cooked rice for a simple veggie rice bowl.

What to Serve With

This versatile veggie side pairs beautifully with many main dishes. Some ideas include:

  • Grilled or baked chicken
  • Fish fillets or seafood
  • Stuffed bell peppers
  • Herbed lentils or chickpeas
  • Pasta with tomato or cream-based sauces

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for 3 to 5 days.
  • Reheat: Warm in a skillet over medium-low heat until heated through.
  • Freeze: Spread cooled vegetables on a tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 4 months. Reheat from frozen in a skillet.

Nutrition (Per Serving)

  • Calories: 161
  • Carbs: 9g
  • Protein: 5g
  • Fat: 13g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 94mg
  • Vitamin A: 462 IU
  • Vitamin C: 22 mg
  • Calcium: 30 mg

  • Iron: 1 mg

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