When vegetables are so tasty you eat them right out of the pan, you know you have a winning dish! My youngest son and I stood at the counter eating at least half of the vegetables right out of the pan the last time I sauteed zucchini and mushrooms.
Zucchini and Mushrooms
Garlicky bites of zucchini and mushrooms come together in less than ten minutes to create this side dish. We served it with spaghetti and meatballs this week, but it would also work nicely with roasted chicken or meatloaf.
The key to this recipe is to undercook the squash. Unless you’re a fan of zucchini that is cooked until it is completely wilted, (and if you are, just do your own thing with the cooking times here) you want to pull it from the heat after just a few minutes in the pan.
Similar to the method used when cooking steak on the stove, the heat will carry over and the squash will continue to cook and soften while it rests. So, remove it from the pan when it has barely softened and still retains plenty of crispness.
Sauteed Zucchini and Mushrooms
You’ll need the following ingredients to make this recipe:
- Italian zucchini
- baby bella, crimini, or white mushrooms
- olive oil
- garlic
- salt and pepper
- butter
- fresh Italian parsley
PLEASE NOTE that the cooking time for this recipe will vary depending on the size of the vegetable pieces and how crisp you like them to be when cooked.
We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.
Mushrooms and Zucchini
In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.
Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan.
Take care not to overcook, as the heat will carry over and the squash will continue to cook and soften while it rests.
Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes.
Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.
Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine.
Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.
For more zucchini and mushroom recipes, check out these recipes:
Zucchini, mushrooms, and sausage are tossed with penne in a spicy sauce for an easy dinner win in this simple skillet meal.
Tender zucchini wedges are coated in a crunchy, crispy, crave-worthy Parmesan breadcrumb coating to create these utterly snackable zucchini fries.
This simple mushroom spaghetti sauce trumps anything you can buy in jars or cans at the grocery store. After a few minutes of hands-on effort, you’ll be free to walk away while this sauce simmers on its own, making your house smell fantastic.
Sauteed Zucchini and Mushrooms
Ingredients
- 3 medium Italian zucchini quartered lengthwise and cut into ½ inch pieces, about 6 cups
- 8 ounces baby bella, crimini, or white mushrooms cut into approximately ¼-inch slices
- 1 tablespoon olive oil
- 4 large garlic cloves minced
- 1 teaspoon kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided, adjust to taste
- 2 tablespoons butter divided
- 2 tablespoons chopped fresh Italian parsley
Instructions
- In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.
- Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan. Take care not to overcook, as the heat will carry over and the squash will continue to cook and soften while it rests.
- Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes. Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.
- Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine. Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.
Notes
Nutrition
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