Zucchini and Mushrooms is a delicious vegetarian side dish recipe packed with flavors from sautéed earthy mushrooms, onions, zucchini, and garlic. A must-try zucchini recipe that is a great way to use fresh zucchini from the garden!

A patterned blue bowl filled with sauteed zucchini and mushrooms.

❤️ Why you'll love it

Healthy eating: Packed with veggies, this healthy side dish is a nutritious addition to your meal.

Easy recipe: a simple dish made with minimal ingredients and straightforward steps for an easy weeknight dinner,

Versatile: You can adapt the recipe by adding your favorite herbs or spices and substituting any of your favorite veggies.

🥘 Ingredients

Fresh zucchini: choose smaller zucchini for best results.

Cremini mushrooms

White onion

Fresh garlic cloves

Extra virgin olive oil

Seasoning: use your favorite seasoning here; I used my favorite umami seasoning or use salt and ground black pepper.

🔪 Instructions

Heat olive oil in a large deep pan over medium-high heat until hot.
Add mushrooms, zucchini slices, onions, minced garlic and seasoning. Stir to coat with hot oil.
Sauté 5 - 7 minutes, until veggies begin to become golden brown and zucchini is still crisp tender.

🥄 Equipment

Large deep pan

Flat head wooden spoon

🥫Storage

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Skillet with raw zucchini, onions, mushrooms, and garlic.

📖 Variations

Cheesy Zucchini and Mushroom Bake: Top the medley with shredded cheese and broil until cheese is melted and golden.

Zucchini and Mushroom Stir-Fry: Cook the ingredients in a wok with soy sauce and ginger for an Asian twist.

Zucchini and Mushroom Pasta: Toss the zucchini and mushrooms mixture with cooked pasta, olive oil, and grated Parmesan cheese.

💭 Tips

Add dried herbs or spices like Italian seasoning, a pinch of red pepper flakes, or a splash of balsamic vinegar to enhance the flavors.
Customize by incorporating other vegetables like bell peppers or cherry tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Brighten the flavor up with a squeeze of lemon juice or splash of white wine at the end of cooking time.

🙋 FAQ's

Can I use different types of mushrooms?

Yes, feel free to use your preferred mushrooms such as baby bella mushrooms or shiitake mushrooms

Can I serve this as a main course?

Absolutely! Consider adding protein sources like shrimp or tofu to make it a filling main course.

📚 Related Recipes

Try these Air Fryer Zucchini Fries for a crispy side dish treat!

Chocolate Banana Zucchini Muffins are a great grab and go breakfast full of healthy goodness!

These Zucchini Chocolate Chip Cookies are a perfect way to use extra zucchini!

Chocolate fans will fall in love with this Chocolate Zucchini Bread recipe.

This Zucchini Bake recipe is a low carb cheesy dish made in the oven.

Sauteed zucchini and mushrooms on a plate.

🍽 Serve with..

Serve with a garnish of fresh basil and a sprinkle of parmesan cheese alongside your favorite grilled protein.

The Last Word

Vegetables consist of mostly water, which is why they shrink so much when cooked! For this reason it you need a large, deep pan to cook them in. Once the water begins to evaporate, the veggies will seem like less and they will begin to brown with the evaporation of the water. Browning is important part of this recipe as it bring out a delicious flavor. For that reason, using a large deep pan is important when making this delicious vegetarian side dish!

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📖 Recipe