Skillet Zucchini and Mushrooms

Skillet zucchini and mushrooms make a fresh and healthy side that comes together in one pan with a little butter and olive oil. This is my go-to recipe when I want a quick veggie dish that feels special but requires very little prep.

This dish became part of my regular rotation after a weekend when my garden zucchini seemed to double overnight I made it for friends and everyone asked for the recipe before they left

Ingredients

• Olive oil: One tablespoon helps start the sauté and adds fruity notes Look for a fragrant cold pressed oil
• Butter: Three tablespoons add richness and allow the veggies to caramelize Use high quality unsalted butter if you can
• Zucchini: Two small ones sliced into half moons Choose firm glossy zucchini free of blemishes
• Salt and black pepper: To taste Enhances all the flavors Fresh cracked pepper tastes best
• Yellow onion: One small diced Gives background sweetness Choose onions that feel heavy for their size
• Button mushrooms: One pound cleaned and dried Adds earthiness Small mushrooms have tender texture and mild flavor
• Garlic: Three to four cloves minced Brings a savory punch Use fresh not jarred for best aroma
• Fresh herbs: Two teaspoons chopped Try thyme or oregano for Mediterranean flair If using dried use only one teaspoon
• Vegetable broth: Quarter cup for moisture and gives a subtle boost of flavor Homemade or low sodium options are excellent
• Fresh parsley: Chopped for a burst of color and brightness Look for firm vibrant leaves
• Grated parmesan: To finish Lends a salty savoriness Freshly grated delivers the best taste and texture

Step-by-Step Instructions

Heat the Pan:

Add olive oil and half a tablespoon of butter to a large skillet Set the heat to medium high and wait until the butter is melted and the oil is shimmering

Sauté the Zucchini:

Scatter in the zucchini slices Season with salt and pepper Cook for three to four minutes turning occasionally until the slices are just fork tender Remove zucchini from the skillet and set aside Wipe out the skillet if there is any lingering liquid

Build the Flavor Base:

Return the skillet to the burner and add the remaining butter Let it melt over medium high heat Add the diced onion Cook for about two minutes until the onion has softened but not browned This step brings out the onion’s sweetness

Cook the Mushrooms:

Add mushrooms to the skillet Stir and let them cook for five to seven minutes until they have browned and released their juices Stir every so often so they caramelize on all sides

Add Garlic and Herbs:

Stir in the minced garlic and chopped herbs Cook for about twenty seconds letting the garlic just turn fragrant Take care not to let it brown

Combine and Finish Cooking:

Return the cooked zucchini to the skillet with the mushrooms Stir gently to mix everything well Cook for one minute so the flavors mingle and the zucchini reheats

Deglaze:

Pour in the vegetable broth Cook for two more minutes scraping any browned bits from the pan This creates a light sauce and blends all the flavors

Taste and Adjust:

Sample the veggies Taste for salt and pepper and adjust the seasoning as you like

Serve:

Remove the skillet from the heat Sprinkle with chopped fresh parsley and lots of grated parmesan Serve warm

Save

My favorite ingredient here is definitely the fresh zucchini especially when I get it from my garden The bright green rounds are so tender and soak up the garlicky buttery sauce My kids always ask for a little extra parmesan on top and I am happy to oblige

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days The flavors actually improve overnight Gently reheat in a skillet over low heat with a splash of broth if needed to revive the sauce

Ingredient Substitutions

No fresh herbs Use dried but halve the amount Swap button mushrooms for cremini or even portabella for a deeper flavor Dairy free butter works well if you want a vegan version and nutritional yeast can replace parmesan

Serving Suggestions

This side goes perfectly with grilled chicken roasted fish or even tossed with cooked pasta For a vegetarian main top with a fried egg and some crusty bread

Cultural and Historical Context

Dishes like this are found all over the Mediterranean where simple fresh vegetables are elevated by olive oil and herbs Think of it as a cousin to Italian contorni or French ratatouille streamlined for weeknight cooking

Recipe Questions

→ Can I use other types of mushrooms?

Yes, cremini, baby bella, or even sliced portobello mushrooms work well in this dish.

→ What herbs pair best with zucchini and mushrooms?

Thyme and oregano are classic choices, but basil or parsley can add extra freshness.

→ How do I keep the zucchini from getting soggy?

Sauté the zucchini quickly over medium-high heat, just until fork-tender, to prevent overcooking.

→ Is this side dish suitable for meal prep?

Yes, the dish keeps well in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I make this dish dairy-free?

Simply replace the butter with more olive oil and skip the parmesan for a dairy-free version.