Dinner

Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

Name: Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 small zucchini, cut into thin half-moon slices; 1 small yellow onion, finely diced; 1 pound small button mushrooms, cleaned and patted dry; 3 to 4 cloves garlic, minced; 1 tablespoon olive oil; 3 tablespoons butter, divided; Salt and black pepper, to taste; 2 teaspoons fresh chopped herbs (thyme and oregano recommended) or 1 teaspoon dried herbs; ¼ cup vegetable broth; Chopped fresh parsley, for garnish; Grated parmesan, for garnish

ByCharlotte Montgomery January 16, 2026January 16, 2026

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Introduction

This skillet zucchini and mushrooms dish is a quick and flavorful way to enjoy fresh vegetables. With tender sautéed zucchini, browned mushrooms, and aromatic herbs, it makes a perfect side or light meal. Ready in under 30 minutes, it’s a great addition to any weeknight dinner.

A close-up view of a white pan filled with sautéed vegetables including whole and halved brown mushrooms and sliced zucchini, both having a shiny, cooked texture. The mushrooms are a mix of golden brown and darker brown, some showing their gills, while the zucchini slices have a bright green skin and light yellow flesh. The vegetables are mixed in a light brown sauce with small bits of herbs, black pepper, and garlic visible. Fresh green herb sprigs and chopped parsley are sprinkled throughout, adding a fresh contrast. A silver spoon rests inside the pan, partially submerged in the mixture. The pan is set on a white marbled surface with some herbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
3 tablespoons butter (divided)
2 small zucchini (cut into thin, half moon slices)
Salt and black pepper (to taste)
1 small yellow onion (finely diced)
1 pound small button mushrooms (cleaned and patted dry)
3 to 4 cloves garlic (minced)
2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs such as thyme and oregano)
¼ cup vegetable broth
Chopped fresh parsley (for garnish)
Grated parmesan (for garnish)

Instructions

Step 1: Add olive oil and 1/2 tablespoon butter to a large skillet and heat over medium-high heat.
Step 2: Add the zucchini slices to the hot oil. Season with salt and pepper and cook for 3 to 4 minutes until fork-tender. Remove zucchini from the skillet and set aside. Wipe out any liquid from the skillet if needed.
Step 3: Return the skillet to the heat and add the remaining butter. Melt over medium-high heat.
Step 4: Stir in the diced onions and cook for about 2 minutes until just softened.
Step 5: Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until tender and browned.
Step 6: Stir in minced garlic and herbs; cook for 20 seconds until fragrant.
Step 7: Return the zucchini to the skillet and mix with the mushrooms. Cook for 1 minute to heat through.
Step 8: Pour in vegetable broth and cook for 2 minutes to combine flavors.
Step 9: Taste and adjust seasoning with salt and pepper as needed.
Step 10: Remove the skillet from heat.
Step 11: Sprinkle with chopped parsley and grated parmesan before serving.

Tips & Variations

Use any fresh herbs you like, such as basil or rosemary, for different flavor profiles.
For extra richness, add a splash of cream or a few tablespoons of grated cheese into the skillet before serving.
If you prefer a meatier texture, add cooked chicken or sausage along with the mushrooms.
Make sure the mushrooms are dry before cooking to ensure they brown nicely rather than steam.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to maintain the texture of the vegetables.