Sautéed Zucchini and Mushrooms – If you’re looking for a quick and delicious side dish. This Sautéed Zucchini and Mushrooms recipe. Is perfect for you. Ready in just 25 minutes. It combines fresh zucchini, mushrooms, garlic, and herbs for a flavor-packed dish. That’s both satisfying and healthy. The addition of parmesan. And a touch of vegetable broth. Elevates this simple sauté. To something truly special.
The first time I made this Sautéed Zucchini and Mushrooms dish. It was an instant hit. In my household. My husband couldn’t stop raving. About the earthy flavor of the mushrooms. Paired with the tender zucchini. And even my little one. Who usually turns her nose up at anything green. Asked for seconds. It was one of those magical moments. Where a simple, everyday meal. Turned into a family favorite. Now, it’s a regular on our dinner table. Especially on busy weeknights. When I need something quick. And wholesome.
What makes this Sautéed Zucchini and Mushrooms truly stands out?
This recipe stands out. For its simplicity. And the balance of flavors. The combination of zucchini and mushrooms. Offers a delightful contrast in texture. While the fresh herbs and garlic. Bring an aromatic depth to the dish. The addition of vegetable broth. Adds a subtle richness. And the final garnish of parmesan and parsley. Provides a perfect finishing touch. It’s versatile enough to pair. With almost any main course, yet flavorful enough. To shine on its own.
What You Need To Make This Sautéed Zucchini and Mushrooms Recipe?
Zucchini: Choose small to medium-sized zucchinis. For the best flavor. And texture. They should be firm. And free of blemishes.
Mushrooms: Button mushrooms are great here. But you can also use cremini or baby bella mushrooms. For a deeper flavor.
Herbs: Fresh herbs add a vibrant note to the dish. If using dried herbs, reduce the quantity. As dried herbs have a more concentrated flavor.
Vegetable Broth: A little broth goes a long way in adding moisture. And richness to the dish. You can substitute it with chicken broth if you prefer.
Parmesan: Freshly grated parmesan works best. Adding a savory finish. That complements the vegetables beautifully.
Steps To Make Sautéed Zucchini and Mushrooms:
Step 1: Heat the Skillet: Add the olive oil and 1/2 tablespoon of butter. To a large skillet over medium-high heat.
Step 2: Cook the Zucchini: Once the oil is hot. Add the zucchini slices. Season them with salt and pepper. And sauté for 3 to 4 minutes. Until they are fork-tender. Remove the zucchini from the skillet. And set aside. If there’s any excess liquid. Wipe the skillet clean.
Step 3: Sauté the Onions and Mushrooms: Return the skillet to the burner. Add the remaining butter. And melt it over medium-high heat. Add the diced onions. Cook for about 2 minutes, until softened. Stir in the mushrooms. Cook for 5 to 7 minutes, stirring occasionally. Until the mushrooms are tender and nicely browned.
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Step 4: Add Garlic and Herbs: Stir in the minced garlic and herbs. Cook for about 20 seconds until fragrant.
Step 5: Combine and Finish: Return the sautéed zucchini to the skillet. Mix it with the mushrooms. Cook everything together for about 1 minute to heat through. Pour in the vegetable broth. Let it simmer for 2 minutes. Allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.
Step 5: Garnish and Serve: Remove the skillet from heat. Sprinkle the dish with freshly chopped parsley and grated parmesan. And serve warm.
Tip:
For an even richer flavor. Try browning the butter before adding the zucchini. Heat the butter until it turns golden brown. And gives off a nutty aroma. Then proceed with the recipe. This simple step. Enhances the dish with a deeper, more complex flavor. Additionally, don’t overcrowd the mushrooms in the skillet. Giving them space ensures they brown beautifully. Rather than steaming. Which intensifies their natural umami flavor.
Frequently Asked Questions:
Can I use other types of mushrooms?
Absolutely! Cremini, baby Bella, or even portobello mushrooms would work well. And add more depth to the dish.
How can I make this recipe vegan?
You can easily make this recipe vegan. By substituting the butter with a plant-based alternative. And omitting the parmesan. Or using a vegan cheese.
What can I serve this dish with?
This sautéed zucchini and mushrooms dish. Pairs wonderfully with grilled chicken, fish, or even pasta. It’s also great as a topping for rice. Or quinoa.
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Sautéed Zucchini and Mushrooms
Ingredients
- 1 tbsp olive oil
- 3 tbsps butter divided
- 2 small zucchinis cut into thin, half-moon slices
- Salt and pepper to taste
- 1 small yellow onion finely diced
- 1 lb small button mushrooms cleaned and patted dry
- 3 to 4 cloves garlic minced
- 2 tsps fresh chopped herbs or 1 tsp dried herbs (thyme and oregano work great)
- ¼ c vegetable broth
- Chopped fresh parsley for garnish
- Grated parmesan for garnish
Instructions
- Heat olive oil and 1/2 tbsp butter. In a skillet over medium-high heat. Add the zucchini slices. Season with salt and pepper. And sauté for 3-4 minutes until tender. Remove and set aside.
- In the same skillet, melt the remaining butter, and add onions. Cook until softened. Stir in the mushrooms. And cook until browned.
- Add garlic and herbs, cooking for 20 seconds. Before returning the zucchini to the skillet. Stir in the vegetable broth. And cook for 2 more minutes.
- Garnish with parsley and parmesan. And serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
