This fresh and healthy side dish features perfectly seasoned and pan-fried mushrooms and zucchini. Absolutely delicious, this Skillet Zucchini and Mushrooms recipe is quick to make and ready in just 20 minutes.
A Fast and Simple Vegetable Side Dish
Sometimes, the best way to prepare fresh vegetables is through a simple sauté. I particularly enjoy this with zucchini because it cooks quickly. In this recipe, we'll also include diced onions and fresh whole mushrooms for a savory vegetable side dish that you MUST try.
To enhance the flavors, I add a bit of vegetable broth and herbs, giving this vegetarian side dish the perfect finishing touch.
This side dish is versatile enough for any weeknight meal, yet special enough for occasions. The combination of onions and oregano is ideal for holiday meals, but also works well for light summer dinners. Plus, it all comes together effortlessly in just one skillet!
Ingredients
This fresh and vibrant side dish is simple to make and packed with healthy, natural ingredients!
- Olive Oil: To sauté the vegetables, you'll need a tablespoon of olive oil or another high-heat oil of your choice.
- Zucchini: Slice two zucchinis into thin half-moons.
- Salt & Pepper: Season to taste.
- Butter: Have three tablespoons of butter ready, divided for use.
- Onion: Finely dice ½ a cup of onion to sauté with the mushrooms. White, yellow, or sweet onions all work well in this dish!
- Mushrooms: Clean a pound of small button mushrooms gently. You can also use your preferred sliced mushrooms, ensuring they're well-cleaned to avoid a strong earthy flavor.
- Broth: Use vegetable broth, chicken broth, or beef broth.
- Fresh or Dried Herbs: Earthy herbs complement the zucchini and mushrooms nicely.
- Garlic: Mince three to four cloves of fresh garlic.
- Chopped Fresh Parsley: For garnish.
Step-by-Step Instructions
Sauté the Zucchini: Heat olive oil and a portion of the butter in a large skillet over medium-high heat. Add the zucchini slices to the hot oil, season with salt and pepper, and cook for approximately 3 to 4 minutes until they are fork-tender. Remove from the skillet and set aside.
Cook the Onions & Mushrooms: Place the skillet back on the burner and melt the remaining butter over medium-high heat. Add the onions and cook for about 2 minutes. Then, add the mushrooms and cook for 5 minutes until they are tender and nicely browned. Stir in the garlic and herbs.
Return the Zucchini & Finish the Dish: Put the cooked zucchini back into the skillet and sauté for 1 minute until heated through. Pour in the vegetable broth and cook for an additional 2 minutes. Taste and adjust the seasoning with salt and pepper as needed.
Enjoy: Remove the skillet from the heat. Sprinkle with parmesan and parsley, then serve.
Tips for Perfect Sautéed Zucchini and Mushrooms
Here are some useful tips to help you tailor this recipe to your family's preferences.
Substitute Squash: Feel free to replace some or all of the zucchini with yellow summer squash. They have a similar texture and flavor, adding a lovely yellow hue to the dish.
Onion Alternatives: This recipe works great with leeks or scallions instead of diced onion, offering a different yet delicious flavor profile.
Au Gratin Variation: Turn this sauté into a delectable casserole by transferring the cooked dish to a baking dish. Sprinkle with shredded cheddar cheese and buttered breadcrumbs, then bake at 350°F for about 10 minutes. It's absolutely delicious.
Serving Suggestions
Side Dish: Serve alongside grilled chicken, steak, or fish for a balanced meal.
Over Rice or Quinoa: Enjoy as a hearty vegetarian main course by serving over cooked rice or quinoa.
In Wraps: Use as a filling for wraps or burritos with additional protein like beans or grilled chicken.
Mixed with Pasta: Toss with cooked pasta and sprinkle with Parmesan cheese for a simple and flavorful pasta dish.
With Eggs: Serve alongside scrambled eggs or in an omelette for a nutritious breakfast or brunch option.
