Skillet Zucchini and Mushrooms

Why You’ll Love This Recipe

Skillet Zucchini and Mushrooms is a quick, flavorful side dish that’s healthy, hearty, and packed with umami. With tender sautéed zucchini and earthy mushrooms cooked to perfection in one pan, it’s a low-carb, gluten-free recipe that pairs well with almost any main course. Simple, wholesome, and ready in minutes—what’s not to love?

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchinisliced mushrooms (cremini, white, or baby bella)garlic clovesolive oilsalt and pepperonion (optional)fresh thyme or parsley (optional for garnish)butter (optional for extra richness)red pepper flakes or lemon juice (optional for added flavor)

directions

Heat olive oil in a large skillet over medium heat.

Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release moisture and begin to brown.

Add garlic and optional onion; sauté for 1–2 minutes until fragrant.

Add sliced zucchini, season with salt, pepper, and optional red pepper flakes. Cook for 5–6 minutes until tender but not mushy.

Stir in a pat of butter if desired for a rich finish.

Remove from heat and sprinkle with fresh herbs or a squeeze of lemon juice before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 10–12 minutesTotal time: 20–22 minutes

Variations

Add cherry tomatoes for color and sweetness.

Stir in grated parmesan cheese just before serving.

Use yellow squash or bell peppers for variety.

Add cooked quinoa or chickpeas for a heartier dish.

Drizzle with balsamic glaze for a tangy finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat or in the microwave for 1–2 minutes.Best enjoyed fresh; avoid freezing as zucchini may become mushy.

FAQs

Can I use frozen vegetables?

Fresh is best for texture, but thawed frozen veggies can work in a pinch.

How do I avoid soggy zucchini?

Cook over medium-high heat and avoid overcrowding the pan.

Do I need to peel the zucchini?

No, the peel is tender and adds texture and color.

Can I make it ahead?

It’s best made fresh, but you can prep the ingredients in advance.

What mushrooms work best?

Cremini, white button, or baby bellas all work well.

Can I add protein?

Yes, toss in grilled chicken, tofu, or shrimp for a complete meal.

How do I cut the zucchini?

Cut into half-moons or thin rounds for even cooking.

Can I use other herbs?

Yes, try basil, oregano, or dill depending on your flavor preference.

Is this dish vegan?

Yes, just skip the butter or use plant-based alternatives.

Can I double the recipe?

Yes, use a large skillet and cook in batches to avoid steaming the vegetables.

Conclusion

Skillet Zucchini and Mushrooms is a fast, delicious side dish that highlights the natural flavors of fresh vegetables with minimal fuss. Whether served alongside a main course or enjoyed on its own, it’s a versatile recipe that belongs in every home cook’s rotation. Try it once, and you’ll come back to it again and again.

Print