🥒🍄 Sautéed Zucchini and Mushrooms with Onions and Herbs
A Quick & Versatile Weeknight Side Dish!
This rustic veggie medley combines tender zucchini, hearty mushrooms, and caramelized onions all lightly sautéed with garlic and herbs. It’s fast, flexible, and flavorful—ideal alongside grilled meats, pastas, or grain bowls.
🍽️ Yields
4 servings (as a side dish)
⏱️ Total Time
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: ~20–25 minutes
🛒 Ingredients
- 2 medium zucchini, halved lengthwise and sliced into ¼–½ inch half-moons
- 8 oz (2 cups) fresh mushrooms (cremini, baby bella, white button), sliced or quartered
- 1 small–medium onion (yellow, red, or sweet), thinly sliced or diced
- 2–3 cloves garlic, minced
- 1–2 tbsp olive oil (or butter, or a mix of both)
- ½ tsp dried Italian seasoning (or oregano, thyme, and basil)
- Salt to taste
- Black pepper, freshly ground, to taste
- Optional garnishes:
- Chopped fresh parsley or basil
- Grated Parmesan cheese
🔥 Instructions
- Heat Oil:
In a large skillet, heat olive oil (or butter) over medium heat. - Sauté Onions & Garlic:
Add onion and cook 2–3 minutes until translucent. Add garlic and sauté 30 seconds until fragrant. - Add Mushrooms:
Toss in the mushrooms. Cook for 3–4 minutes, allowing them to release moisture and begin browning. - Add Zucchini:
Stir in zucchini and cook another 5–7 minutes, until tender but still slightly crisp. Stir occasionally for even browning. - Season:
Sprinkle with Italian seasoning, salt, and pepper. Stir to combine. - Finish & Serve:
Remove from heat. Garnish with chopped herbs or Parmesan if using. Serve warm.
📝 Notes & Tips
- Don’t overcrowd the pan: Use a large skillet or sauté in batches to allow proper browning (not steaming).
- Customize herbs: Use fresh herbs if available—basil, parsley, thyme, or dill add beautiful flavor.
- Boost flavor: A splash of balsamic vinegar or lemon juice at the end brightens the dish.
- Texture tip: Cook zucchini just until tender to prevent it from becoming mushy.
- Make it heartier: Add cooked chickpeas, crumbled feta, or pine nuts for a more filling dish.
🔢 Nutritional Info (Per Serving, Approx.)
- Calories: 110
- Protein: 3g
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
- Sodium: ~120mg
(Assumes olive oil and no added cheese)
🌿 Health Benefits
✅ Low-Calorie & Low-Carb: Ideal for weight loss, diabetic, or keto-friendly diets
✅ Rich in Antioxidants: Mushrooms, onions, and zucchini support immune and cellular health
✅ Digestive Health: High in fiber, helps keep digestion smooth
✅ Anti-Inflammatory: Garlic, onions, and olive oil have proven anti-inflammatory benefits
✅ Naturally Gluten-Free and Vegetarian
❓ Q&A Section
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container for up to 3 days. Reheat in a pan to preserve texture.
Q: Can I add protein to make it a main dish?
A: Definitely—grilled chicken, tofu, shrimp, or beans pair well.
Q: Can I roast instead of sauté?
A: Yes! Toss everything with oil and herbs, roast at 425°F (220°C) for ~20–25 minutes.
Q: What other vegetables work in this dish?
A: Bell peppers, eggplant, asparagus, or cherry tomatoes can be added or substituted.
Q: Can I freeze it?
A: Not recommended—zucchini tends to become soggy when thawed. Best enjoyed fresh or refrigerated short-term.