Go Back

Quick Sautéed Zucchini and Mushrooms

A quick and delicious side dish featuring sautéed zucchini and mushrooms, perfect for busy weeknights or as a nutritious addition to any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchinis, sliced
  • 1 cup mushrooms, sliced (cremini or button mushrooms work great)
  • 2 cloves garlic, minced
Cooking Essentials
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Optional Garnishes
  • fresh herbs (like basil or parsley) for garnish
  • grated parmesan cheese for topping

Method
 

Preparation
  1. Start by washing the zucchinis and mushrooms. Slice the zucchinis into rounds and the mushrooms into thin slices.
Cooking
  1. In a large skillet, heat the olive oil over medium heat until shimmering.
  2. Add the minced garlic to the pan and sauté for about 30 seconds, stirring frequently—be careful not to burn it!
  3. Toss in the sliced mushrooms and sauté for about 3-4 minutes, until they start to soften.
  4. Add the sliced zucchini to the skillet. Season with salt and pepper. Sauté everything together for another 5-7 minutes, stirring occasionally until the zucchini is tender but still crisp.
  5. Once cooked to your liking, remove the skillet from the heat. Optionally, garnish with fresh herbs or a sprinkle of parmesan cheese. Serve it warm, and enjoy!

Notes

To elevate the dish, consider using a variety of mushrooms like shiitake or portobello, and add red pepper flakes for heat. Serve hot for best flavor, and store leftovers in an airtight container in the refrigerator for up to 3 days.