Name: Sauteed Zucchini Mushrooms And Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced; 2 cups sliced mushrooms; 1 medium onion, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme or Italian seasoning; 1 tablespoon grated Parmesan cheese (optional)

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I make this Sauteed Zucchini Mushrooms and Onions when I want a simple, flavorful side dish that comes together quickly. Tender zucchini, golden mushrooms, and sweet onions are sautéed until perfectly caramelized and lightly seasoned.

Why You’ll Love This Recipe

I love how this dish highlights the natural flavors of fresh vegetables. The zucchini stays tender, the mushrooms develop a deep savory flavor, and the onions add subtle sweetness. It’s quick, healthy, and pairs beautifully with almost any main course. I also appreciate how easy it is to customize with different herbs and seasonings. Sauteed Zucchini Mushrooms And Onions

Ingredients

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

2 medium zucchini, sliced
2 cups sliced mushrooms
1 medium onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme or Italian seasoning
Optional: 1 tablespoon grated Parmesan cheese

Directions

I heat olive oil in a large skillet over medium heat.
I add the sliced onions and cook for 3–4 minutes until they begin to soften.
I stir in the mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
I add the sliced zucchini and continue cooking for another 5–7 minutes, stirring occasionally, until tender but not mushy.
I stir in the minced garlic and cook for about 30 seconds until fragrant.
I season with salt, black pepper, and dried thyme or Italian seasoning.
I remove from heat and sprinkle with Parmesan cheese if I like before serving.

Servings and timing

This recipe serves about 4 people as a side dish.

I usually spend around 10 minutes preparing the vegetables and about 15 minutes cooking. In total, it’s ready in approximately 25 minutes.

Variations

I sometimes add a splash of balsamic vinegar at the end for extra depth. If I want a bit of heat, I sprinkle in red pepper flakes. I also enjoy adding fresh herbs like parsley or basil for brightness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the vegetables gently in a skillet over medium heat. I avoid microwaving if I want to maintain the best texture. Sauteed Zucchini Mushrooms And Onions

FAQs

How do I keep the zucchini from getting soggy?

I avoid overcrowding the pan and cook over medium heat so the vegetables sauté rather than steam.

Can I use different mushrooms?

Yes, I use cremini, white button, or even portobello mushrooms depending on what I have.

Should I peel the zucchini?

No, I leave the skin on because it softens during cooking and adds color.

Can I make this dairy-free?

Yes, I simply omit the Parmesan cheese.

What can I serve this with?

I enjoy serving it alongside grilled chicken, steak, fish, or pasta dishes.

Conclusion

I love how this Sauteed Zucchini Mushrooms and Onions recipe transforms simple vegetables into a flavorful and versatile side dish. It’s quick, wholesome, and perfect whenever I want something fresh and satisfying.

Sauteed Zucchini Mushrooms And Onions

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Tender zucchini, golden mushrooms, and sweet onions sautéed with garlic and simple seasonings for a quick, flavorful vegetable side dish.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Sauté
Cuisine: American
Diet: Vegetarian

Ingredients

2 medium zucchini, sliced
2 cups sliced mushrooms
1 medium onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme or Italian seasoning
1 tablespoon grated Parmesan cheese (optional)

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Instructions

Heat olive oil in a large skillet over medium heat.
Add sliced onions and cook for 3–4 minutes until softened.
Stir in mushrooms and cook for about 5 minutes until they release moisture and begin to brown.
Add sliced zucchini and cook for 5–7 minutes, stirring occasionally, until tender but not mushy.
Stir in minced garlic and cook for 30 seconds until fragrant.
Season with salt, black pepper, and dried thyme or Italian seasoning.
Remove from heat and sprinkle with Parmesan cheese if desired before serving.