Sautéed Zucchini and Mushrooms with Garlic and Fresh Herbs Recipe

Introduction

This sautéed zucchini and mushrooms dish is a golden, garlicky veggie side that’s both simple and flavorful. It combines tender zucchini with browned mushrooms and fragrant herbs for a perfect accompaniment to any meal.

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 2 small zucchini, thinly sliced
• Salt and black pepper to taste
• 1 small yellow onion, finely diced
• 1 lb button mushrooms
• 3–4 cloves garlic, minced
• 2 tsp fresh herbs, chopped (or 1 tsp dried thyme/oregano)
• 1/4 cup vegetable broth
• Parsley and Parmesan for garnish (optional)

Instructions

1. Step 1: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Let the butter foam slightly before proceeding.
2. Step 2: Add sliced zucchini with a pinch of salt and pepper. Sauté for 3–4 minutes until lightly golden and tender. Remove from pan and set aside.
3. Step 3: Melt another tablespoon of butter in the same skillet. Add diced onion and cook 2–3 minutes until translucent.
4. Step 4: Add mushrooms and cook 5–6 minutes, allowing them to brown. Avoid stirring too often.
5. Step 5: Stir in garlic and herbs. Cook for 30 seconds until fragrant.
6. Step 6: Pour in vegetable broth and simmer for 2–3 minutes to deglaze and meld flavors.
7. Step 7: Return zucchini to pan, toss everything together, and swirl in final tablespoon of butter. Cook 1 minute until glossy and well-coated.

Tips & Variations

• For a richer flavor, use a mix of butter and olive oil, or add a splash of white wine instead of vegetable broth.
• Swap button mushrooms for cremini or shiitake to vary texture and taste.
• Add a sprinkle of red pepper flakes with the garlic for a little heat.
• Finish with freshly grated Parmesan and chopped parsley to brighten and enrich the dish.

Storage

Store leftover sautéed zucchini and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture, adding a splash of broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini or mushrooms for this recipe?

Fresh zucchini and mushrooms are best to achieve the right texture and flavor. If using frozen, thaw and drain them well before cooking to avoid excess water.

What can I serve this side dish with?

This sautéed vegetable dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal alongside grains like quinoa or rice.

Sautéed Zucchini and Mushrooms with Garlic and Fresh Herbs Recipe

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★★★★★

4.6 from 126 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This sautéed zucchini and mushrooms recipe offers a golden, garlicky veggie side dish that’s quick, flavorful, and perfect for any meal. The tender zucchini and browned mushrooms are enhanced with garlic, fresh herbs, and a hint of butter, creating a savory dish that’s both nourishing and comforting.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 small zucchini, thinly sliced
• 1 small yellow onion, finely diced
• 1 lb button mushrooms
• 3–4 cloves garlic, minced

Fats & Oils

• 1 tbsp olive oil
• 3 tbsp butter, divided

Seasonings & Broth

• Salt and black pepper to taste
• 2 tsp fresh herbs, chopped (or 1 tsp dried thyme or oregano)
• 1/4 cup vegetable broth

Garnish (Optional)

• Parsley
• Parmesan cheese

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Instructions

1. Heat the fats: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Allow the butter to foam slightly before adding any ingredients to ensure it is hot enough for sautéing.
2. Sauté zucchini: Add the thinly sliced zucchini to the skillet with a pinch of salt and black pepper. Cook for 3 to 4 minutes until the zucchini is lightly golden and tender. Remove the zucchini from the pan and set aside to prevent overcooking.
3. Cook onions: Add another tablespoon of butter to the skillet. Once melted, add the diced onion and cook for 2 to 3 minutes until translucent, stirring occasionally to avoid browning.
4. Brown mushrooms: Add the button mushrooms to the skillet with the onions. Cook for 5 to 6 minutes, allowing them to brown without stirring too frequently, which helps develop deeper flavor and a nice texture.
5. Add garlic and herbs: Stir minced garlic and chopped fresh or dried herbs into the mushrooms and onions. Cook for about 30 seconds until the garlic is fragrant, being careful not to burn it.
6. Deglaze pan: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the mixture simmer for 2 to 3 minutes to meld the flavors.
7. Combine zucchini and finish: Return the cooked zucchini to the skillet and toss everything together. Add the final tablespoon of butter and swirl it in until the vegetables are glossy and well coated. Cook for an additional minute to heat through.
8. Garnish and serve: Optionally, sprinkle chopped parsley and freshly grated Parmesan cheese over the top before serving to add fresh flavor and richness.

Notes

• For a dairy-free version, substitute butter with additional olive oil or a vegan butter alternative.
• Use fresh herbs such as thyme, oregano, or parsley for best flavor; dried herbs should be used sparingly as they are more concentrated.
• Do not overcrowd the pan when cooking mushrooms to achieve proper browning; cook in batches if necessary.
• This dish pairs well with grilled meats, pasta, or as a hearty addition to grain bowls.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: sautéed zucchini, sautéed mushrooms, vegetable side dish, garlicky vegetables, easy veggie recipe, mushroom zucchini sauté, butter sautéed vegetables