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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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