Skillet Zucchini and Mushrooms

A delightful aroma fills the kitchen as the zucchini and mushrooms sizzle away on the stove, creating a comforting scene of culinary bliss. This Skillet Zucchini and Mushrooms recipe comes together in just 20 minutes and offers a deliciously melty and savory experience with every bite. Its balanced mix of flavors makes it a go-to dish for both busy weeknights and relaxed weekend dinners.

This recipe is perfect for vegetable lovers, families looking for quick and healthy meals, or anyone needing a side dish that’s both fresh and satisfying. You can make it ahead of time and store it in the refrigerator for up to three days, making it a convenient option for meal prep.

Why You’ll Love This Recipe

• The combination of buttery mushrooms and tender zucchini creates a delightful texture contrast.
• This dish comes together in just 20 minutes, perfect for a quick dinner.
• Fresh herbs elevate the flavor profile, making it truly special.
• It’s an excellent way to use up summer zucchini from your garden or farmer’s market.

What You’ll Need

Gather your ingredients to create this tasty dish:

For the Skillet

• 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 use 1 teaspoon dried herbs, thyme and oregano work well)
• ¼ cup vegetable broth

For Garnishing

• chopped fresh parsley
• grated parmesan

Use vegan butter for a dairy-free version.

Substitutions & Swaps

• Use other squash varieties for an alternative.
• Chicken broth can replace vegetable broth.
• Fresh herbs can be substituted with dried ones.
• The parmesan cheese can be omitted for a vegan option.

How to Make It

Follow these simple steps to create your dish.

Heat the pan

Add olive oil and ½ tablespoon butter to a large skillet and set over medium-high heat.

Cook the zucchini

Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from the skillet and set aside. If there’s any liquid in the skillet, wipe it out.

Melt more butter

Return skillet to the burner and add the remaining butter; melt butter over medium-high heat.

Sauté the onions

Stir in the onions and cook for 2 minutes, or until just softened.

Brown the mushrooms

Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

Add garlic and herbs

Stir in garlic and herbs; cook for 20 seconds.

Combine zucchini

Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

Pour in broth

Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.

Finish off

Remove skillet from heat. Sprinkle with parsley and parmesan; serve.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, vegetables lose texture when frozen.
Reheat: Microwave on medium power for 1-2 minutes.

Tips for Best Results

• For the best flavor, use fresh herbs instead of dried.
• Don’t overcrowd the skillet to ensure even cooking of the mushrooms.
• Allow the zucchini to sit for a minute after cooking to enhance the flavor.
• Serve the dish promptly for the best texture and flavor experience.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve alongside a fresh garden salad for a light lunch.
• Great as a topping for pasta or quinoa bowls.