Sauteed Mushrooms & Zucchini
This sauteed zucchini and mushrooms recipe is a quick and easy side dish that goes with just about anything. Made with 6 ingredients, it comes together in less than 20 minutes. Pair it with some grilled chicken thighs, a meaty pot roast, or even scrambled eggs to round out your next meal.
To get more info and recipe steps, click here ---> Sauteed Zucchini and Mushrooms.
If you’re looking for a veggie side dish that can be made at the drop of a hat, then this recipe is for you.
Each vegetable has a fairly mild taste, which means they’ll take on the taste of whatever seasoning you put on them. This recipe uses simply fresh garlic, kosher salt, and black pepper – items that are fairly common in the kitchen.
One of the keys to this recipe is to cook the mushrooms first so the moisture is cooked out before adding in the zucchini. This helps keep the zucchini from getting mushy – because no one wants mushy zucchini.
Sauteed Mushrooms & Zucchini
- 8 oz sliced mushrooms
- 2 small/medium zucchini between 5/8 and 3/4 lb
- 2 cloves garlic pressed or minced
- 1 tbsp olive oil
- 1/2 tsp kosher salt divided
- 1/8 tsp fresh ground black pepper or more if desired
- Place a large nonstick pan over medium heat. Add in the oil and let warm for a minutes, then add in the pressed garlic and stir.
- Pour in the sliced mushrooms and use a pair of tongs or other utensil to stir them around to coat them with garlic and oil. Add in 1/4 tsp kosher salt and stir again. Arrange them in a single layer and let them cook for 6 minutes undisturbed.
- While the mushrooms cook, prepare the zucchini. Wash and dry it off, then place it on a cutting board and slice off the top and bottom with a sharp knife. Cut it into 1/4 inch slices, then cut the slices in half. Set aside when done.
- After the 6 minutes are up, stir the mushrooms, making sure to flip the uncooked side to the bottom of the pan to cook. Arrange in a single layer again and let cook undisturbed for 4 minutes.
- When the 4 minutes are up, add in the zucchini, the black pepper, and the remaining 1/4 tsp kosher salt. Stir to combine then spread the vegetables out in the pan and cook for another 6 minutes, stirring occasionally.
- Once the vegetables are done cooking, remove from heat and serve immediately.
- When buying presliced mushrooms, be mindful of how thick they are cut. Sometimes they’re thinner, which means they’ll take a minute or two less to cook thoroughly. If they’re really thick, you may need a minute or two more.
- Baby bella mushrooms are used in the recipe, but any commonly-available mushroom will work. Try white, shiittake, or even oyster mushrooms.
- If you like more heat in your dishes, consider adding a dash of cayenne pepper or red pepper flakes. Either can be added in with the zucchini.
- You can use either zucchini or yellow summer squash in this recipe. You cannot use other types of squash with harder skins, like acorn, butternut, or delicata.