Name: Sautéed Zucchini and Mushrooms
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into half-moons; 8 oz mushrooms, sliced (cremini or white button); 2 tablespoons olive oil; 2–3 cloves garlic, minced; Salt and pepper to taste; 1/4 teaspoon dried thyme or Italian seasoning (optional); Fresh parsley or grated Parmesan for garnish (optional)

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Sautéed Zucchini and Mushrooms is one of those go-to side dishes I love for its simplicity and versatility. It’s light, flavorful, and comes together in under 20 minutes with just a handful of ingredients. The zucchini stays tender with a slight bite, while the mushrooms bring an earthy depth that pairs beautifully with just about any main dish. Whether I’m serving it alongside grilled chicken, pasta, or as a healthy lunch bowl component, it never disappoints.

Why You’ll Love This Recipe

There’s so much to appreciate about this easy veggie dish:

It’s quick and easy with minimal prep.
The combination of zucchini and mushrooms creates a great mix of textures and flavors.
It’s low-carb, gluten-free, and vegan-friendly.
I can serve it warm, at room temperature, or even cold the next day.
It pairs with almost any protein or main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini, sliced into half-moons
8 oz mushrooms, sliced (cremini or white button work great)
2 tablespoons olive oil
2–3 cloves garlic, minced
Salt and pepper to taste
1/4 teaspoon dried thyme or Italian seasoning (optional)
Fresh parsley or grated Parmesan for garnish (optional)

Directions

I heat olive oil in a large skillet over medium heat.
I add the garlic and sauté for about 30 seconds, just until fragrant.
I toss in the mushrooms and cook for about 5–6 minutes, stirring occasionally, until they release their moisture and start to brown.
I add the zucchini, season with salt, pepper, and herbs if using, and continue to cook for another 5–6 minutes until the zucchini is tender but not mushy.
I remove the skillet from heat and garnish with fresh parsley or a sprinkle of Parmesan if desired.
I serve it warm as a side or mix it into pasta, grain bowls, or wraps.

Servings and timing

Servings: 3–4
Preparation time: 5 minutes
Cooking time: 10–12 minutes
Total time: 15–20 minutes
Calories per serving: ~100–120
Key nutrients per serving:
- Fiber: ~3g
- Protein: ~2g
- Carbohydrates: ~8g
- Fat: ~7g

Variations

I sometimes add a splash of balsamic vinegar or lemon juice at the end for brightness.
For a heartier dish, I mix in cooked quinoa, couscous, or white beans.
If I want spice, I sprinkle in red pepper flakes while the veggies cook.
Fresh basil or thyme also adds great flavor as a garnish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or use the microwave in short bursts. The zucchini can soften a bit more over time, but the flavor remains delicious. Sautéed Zucchini and Mushrooms

FAQs

Can I use frozen vegetables?

I prefer fresh for the best texture, but I’ve used frozen sliced zucchini and mushrooms in a pinch. I just make sure to cook off any excess liquid.

Do I need to salt the zucchini ahead of time?

No, I don’t usually salt it ahead — I sauté everything together and season to taste during cooking.

What mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello work well too for a stronger flavor.

Can I add onions or other veggies?

Absolutely. Sliced onions, bell peppers, or spinach work well with the zucchini and mushrooms.

How do I keep the zucchini from getting soggy?

I avoid overcrowding the pan and cook over medium-high heat to help the zucchini sauté rather than steam.

Conclusion

Sautéed Zucchini and Mushrooms is a simple, healthy side dish that brings fresh flavor and vibrant texture to any meal. It’s one of those recipes I can whip up anytime with minimal effort, and it always complements whatever else is on the plate. Whether I’m keeping things light or building a veggie-forward bowl, this dish fits right in — and it tastes just as good the next day.