Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

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.

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

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, feel free to substitute button mushrooms with cremini, shiitake, or portobello mushrooms for varied flavor and texture.

What can I serve with skillet zucchini and mushrooms?

This dish pairs well with grilled meats, pasta, rice, or crusty bread for a complete meal.

Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

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★★★★★

4.4 from 129 reviews

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

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Description

This Skillet Zucchini and Mushrooms recipe is a quick, delicious side dish that combines tender zucchini and browned mushrooms with fragrant herbs and a touch of garlic. Perfect for a healthy weeknight meal, it’s cooked on the stovetop to deliver a flavorful and hearty vegetable dish, finished with fresh parsley and grated parmesan for extra zest.

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Ingredients

Scale 1x2x3x

Vegetables

• 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

Fats & Oils

• 1 tablespoon olive oil
• 3 tablespoons butter, divided

Seasonings & Garnish

• 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

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Instructions

1. Heat fat: Add olive oil and ½ tablespoon of butter to a large skillet and place over medium-high heat to get the fat hot and ready for cooking the vegetables.
2. Cook zucchini: Add the zucchini slices to the hot oil, season with salt and pepper, and cook for 3 to 4 minutes until they become fork-tender. Remove the zucchini from the skillet and set aside. Wipe out any excess liquid in the skillet to prepare for the next vegetables.
3. Heat remaining butter: Return the skillet to the stove and add the remaining 2½ tablespoons of butter, melting it over medium-high heat to prepare for sautéing.
4. Sauté onions: Stir in the diced onions and cook for 2 minutes until they are just softened but not browned.
5. Cook mushrooms: Add the mushrooms to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and develop a nice golden-brown color.
6. Add garlic and herbs: Stir in the minced garlic and fresh or dried herbs, cooking for 20 seconds to release their aroma without burning.
7. Combine zucchini: Return the cooked zucchini to the skillet, mixing it with the mushrooms and onions, and cook together for 1 minute until heated through.
8. Add broth and simmer: Pour in the vegetable broth and cook for 2 minutes, allowing the flavors to meld and some of the liquid to reduce slightly.
9. Season to taste: Taste the mixture and adjust salt and pepper as needed to suit your preference.
10. Finish and garnish: Remove the skillet from heat, then sprinkle chopped fresh parsley and grated parmesan on top before serving to add freshness and a savory finish.

Notes

• Use fresh herbs when possible for the best flavor, but dried herbs work fine as an alternative.
• Make sure to pat mushrooms dry before cooking to help them brown nicely instead of steaming.
• You can substitute butter with all olive oil for a dairy-free option but the flavor will be different.
• Serve this side dish alongside grilled chicken, fish, or as part of a vegetarian meal.
• For a vegan version, omit the parmesan or use a plant-based cheese alternative.

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

Keywords: zucchini, mushrooms, skillet recipe, quick side dish, sautéed vegetables, vegetarian side