🍄 Skillet Zucchini & Mushrooms
📝 Description:
A rustic, buttery veggie side dish that’s loaded with umami, this Skillet Zucchini & Mushrooms comes together in one pan and is bursting with garlic, herbs, and flavor. The mushrooms get golden and juicy, while the zucchini stays perfectly tender with just the right bite. Finished with a sprinkle of Parmesan and fresh parsley, it’s cozy enough for fall dinners and fresh enough for summer BBQs.
🧂 Ingredients
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb small button mushrooms, halved or whole
- 2 small zucchini, sliced into half-moons or rounds
- ¼ cup vegetable broth
- 2 tsp fresh herbs, like thyme, oregano, or Italian herb mix
- Salt & pepper, to taste
- Grated Parmesan, for topping
- Fresh parsley, chopped for garnish
🔪 Instructions
1. Sauté Onion and Garlic:
- Heat olive oil and 2 tbsp of the butter in a large skillet over medium heat.
- Add diced onion and cook for 2–3 minutes until translucent.
- Stir in garlic and cook another 30 seconds until fragrant.
2. Cook the Mushrooms:
- Add mushrooms to the skillet and cook undisturbed for 3–4 minutes.
- Stir and continue cooking until mushrooms are golden and have released their juices (about 6–8 minutes total).
- Season with salt and pepper.
3. Add Zucchini & Broth:
- Add zucchini to the pan along with the remaining 1 tbsp butter.
- Stir in the vegetable broth and herbs.
- Sauté for 5–7 minutes, or until zucchini is tender but not mushy.
4. Finish & Serve:
- Taste and adjust seasoning.
- Top with grated Parmesan and sprinkle with fresh parsley.
- Serve warm as a side dish, over rice, with pasta, or with crusty bread.
🍽️ Servings
- Yield: 4 servings as a side
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
🧠 Notes & Tips
- Don’t overcrowd the pan: Cook mushrooms in batches if needed so they brown instead of steam.
- Zucchini texture: Cut thicker slices if you want them to stay firmer.
- Boost the protein: Add in white beans, chickpeas, or serve with grilled chicken.
- Make it creamy: Stir in a splash of heavy cream or a spoon of cream cheese for a luxurious finish.
- Add heat: A pinch of crushed red pepper flakes or a drizzle of chili oil gives it a kick.
🔍 Nutritional Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 170–190 kcal |
| Protein | 5g |
| Carbohydrates | 10–12g |
| Fiber | 3g |
| Fat | 14g |
| Saturated Fat | 6g |
| Sodium | ~300–350mg |
Using light butter or skipping Parmesan will reduce fat and sodium.
🌿 Health Benefits
- Mushrooms: Boost immune function, rich in B vitamins, and provide natural umami.
- Zucchini: High in fiber, vitamin C, and antioxidants — great for digestion and hydration.
- Garlic & onion: Heart-healthy, anti-inflammatory, and gut-supportive.
- Olive oil: A source of healthy fats and anti-inflammatory compounds.
- Low-carb: Naturally gluten-free and keto/low-carb friendly (without broth or with low-sodium).
❓ Frequently Asked Questions (FAQ)
Q: Can I make this ahead of time?
A: Yes! It stores well in the fridge for up to 3 days. Reheat gently on the stovetop for best texture.
Q: Can I use other veggies?
A: Totally! Bell peppers, cherry tomatoes, eggplant, or spinach make great additions or swaps.
Q: Is it freezer-friendly?
A: Not really — zucchini can get mushy after thawing. Best enjoyed fresh or from the fridge.
Q: How can I make it dairy-free?
A: Use vegan butter and skip the Parmesan (or sub with nutritional yeast for a cheesy flavor).
Q: What do I serve this with?
A: It’s a perfect match with:
- Grilled or roasted meats
- Rice or quinoa bowls
- Pasta (orzo, linguine, or farfalle)
- Warm crusty bread
- Or as a topping for baked potatoes or polenta
✅ Final Thoughts
Simple. Savory. Satisfying.
This Skillet Zucchini & Mushrooms is one of those “wow, I didn’t know vegetables could taste this good” kind of dishes. One pan, minimal effort, max flavor. Whether you’re going meatless for the night or just need a stellar side dish, this one’s a keeper. 💯
Want me to turn this into a creamy pasta bake? Or a vegan/gluten-free version? Just say the word!