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Sautéed Zucchini and Mushrooms

Sautéed Zucchini and Mushrooms

Sautéed Zucchini and Mushrooms is a deliciously simple side dish that brings together the earthy flavors of mushrooms with the natural sweetness of zucchini. Enhanced by butter, garlic, and fresh herbs, this recipe is perfect for any occasion, from weeknight dinners to festive gatherings.

  • Total Time: 25 minutes
  • Yield: Approximately four servings 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 3 tbsps butter (divided)
  • 2 small zucchinis (thinly sliced)
  • Salt and pepper (to taste)
  • 1 small yellow onion (finely diced)
  • 1 lb small button mushrooms (cleaned)
  • 3 to 4 cloves garlic (minced)
  • 2 tsps fresh herbs (or 1 tsp dried herbs)
  • ¼ cup vegetable broth
  • Chopped parsley and grated parmesan for garnish

Instructions

  1. Heat olive oil and ½ tbsp butter in a skillet over medium-high heat. Add zucchini slices, season with salt and pepper, and sauté for 3–4 minutes until tender. Remove from skillet.
  2. In the same skillet, melt remaining butter, add onions, and cook until softened. Stir in mushrooms until browned.
  3. Add minced garlic and herbs; cook for about 20 seconds until fragrant. Return zucchini to the skillet.
  4. Pour in vegetable broth, stir well, and cook for an additional 2 minutes until heated through. Garnish with parsley and parmesan before serving.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: For added flavor, try incorporating different herbs like basil or dill. If you have leftover sautéed veggies, use them as a filling for omelets or as a topping on grain bowls.