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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Sauté onions: Stir in the diced onions and cook for 2 minutes until they are just softened but not browned.
- 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.
- Add garlic and herbs: Stir in the minced garlic and fresh or dried herbs, cooking for 20 seconds to release their aroma without burning.
- 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.
- 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.
- Season to taste: Taste the mixture and adjust salt and pepper as needed to suit your preference.
- 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
