Name: Skillet Zucchini and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 3 tablespoons butter, divided; 2 small zucchini, cut into thin half-moon slices; Salt and pepper, to taste; 1 small yellow onion, finely diced; 8 oz mushrooms (cremini or white button), sliced

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Skillet Zucchini and Mushrooms is one of those simple side dishes that delivers big on flavor with minimal effort. It’s buttery, savory, and full of natural sweetness from caramelized onions and golden zucchini slices. When I need a quick, veggie-forward dish to pair with just about anything, this one never lets me down.

Why You’ll Love This Recipe

I love how quick this recipe is to make—just a few ingredients, one skillet, and about 20 minutes from start to finish. The combination of tender zucchini, earthy mushrooms, and soft, sweet onions sautéed in butter and olive oil creates a beautifully balanced side dish that feels both rustic and elegant. Skillet Zucchini and Mushrooms

Ingredients

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

1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin half-moon slices
Salt and pepper, to taste
1 small yellow onion, finely diced
8 oz mushrooms (like cremini or white button), sliced

Directions

I heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
I add the diced onion and cook for 2–3 minutes until it begins to soften.
I add the mushrooms and cook for another 5–6 minutes, stirring occasionally, until they release their moisture and start to brown.
I add the remaining 2 tablespoons of butter and stir in the sliced zucchini.
I season everything with salt and pepper and sauté for another 5–7 minutes until the zucchini is tender and lightly golden.
I taste and adjust seasoning as needed, then serve warm as a side or over rice, pasta, or toast.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and another 10–12 minutes to cook, so I have it ready in just about 20 minutes.

Variations

Sometimes I add a clove of minced garlic in the last few minutes of cooking for extra flavor. A sprinkle of Parmesan or fresh herbs like thyme or parsley adds a nice finish. If I want to make it heartier, I toss it with cooked pasta or scrambled eggs.

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 until hot, or I microwave them for about a minute. The vegetables won’t be as crisp, but the flavors still hold up well.

FAQs

Can I use other types of mushrooms?

Yes, I sometimes use baby bella, shiitake, or even a mix for more depth of flavor.

Should I peel the zucchini?

No need—I leave the skin on for texture and color. Just wash it well before slicing.

How do I prevent the zucchini from getting mushy?

I avoid overcrowding the pan and cook it just until tender. Slicing the zucchini thinly but not too thin helps, too.

Can I make this vegan?

Absolutely. I use plant-based butter or just increase the olive oil slightly to keep it dairy-free.

What’s the best way to serve this dish?

I serve it as a side with grilled meats or fish, or I spoon it over toast or mix it into pasta for a quick lunch.

Conclusion

Skillet Zucchini and Mushrooms is one of those back-pocket recipes I turn to again and again. It’s quick, comforting, and full of fresh, savory flavor. Whether I’m serving it alongside dinner or making it the star of a light meal, it always brings warmth and simplicity to the plate.