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    Home » Vegetable Recipes

    Zucchini and Mushrooms

    Published: Jul 4, 2023 Last updated: Jul 4, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Indulge in the delightful flavors of sautéed zucchini and mushrooms. This quick and healthy recipe is packed with vibrant tastes, making it a perfect addition to any meal. Savor the simplicity and deliciousness of this flavorful dish!
    Sauteed Zucchini and Mushrooms featured image.
    Zucchini and Mushrooms Pin 1.
    Zucchini and Mushrooms Pin 3.
    Zucchini and Mushrooms Pin 2.

    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 for veggie saute.

    🥘 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

    1. Heat olive oil in a large deep pan over medium-high heat until hot. 
    2. Add mushrooms, zucchini slices, onions, minced garlic and seasoning. Stir to coat with hot oil. 
    3. 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.
    Seasoned veggies in a skillet.
    Veggies tossed with seasoning and partially cooked in a skillet.
    Sauteed zucchini and mushrooms in a skillet.

    📖 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.
    Side view of vegetable side dish.

    🙋 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!


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Sauteed Zucchini and Mushrooms featured image.

    Zucchini and Mushrooms

    Shelby Law Ruttan
    Indulge in the delightful flavors of sautéed zucchini and mushrooms. This quick and healthy recipe is packed with vibrant tastes, making it a perfect addition to any meal. Savor the simplicity and deliciousness of this flavorful dish!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Keto Side Dish, Side Dish
    Cuisine American
    Servings 4
    Calories 68 kcal

    Equipment

    • Large deep skillet
    • Flat head wooden spoon

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 small zucchini , sliced
    • 8 ounces mushrooms , sliced
    • 1 medium onions , sliced
    • 3 cloves fresh garlic , minced
    • salt , to taste
    • black pepper , to taste
    • 1 tablespoon extra virgin olive oil , or generous spray or cooking spray

    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.

    Nutrition

    Calories: 68kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 9mgPotassium: 384mgFiber: 2gSugar: 4gVitamin A: 119IUVitamin C: 14mgCalcium: 22mgIron: 1mgNet Carbohydrates: 5g
    Keyword zucchini and mushrooms
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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