Sautéed Zucchini and Mushrooms

Sautéed Zucchini and Mushrooms are quick, simple, and full of flavor.

introduction — Sautéed Zucchini and Mushrooms

Sautéed Zucchini and Mushrooms are a fast side dish you can make any night.
They cook in minutes and bring bright, mild flavors to the plate.
Try them with light pasta or a seafood dish like this linked orzo with clams and zucchini for an easy meal pairing: orzo with clams and zucchini.

why make this recipe — Sautéed Zucchini and Mushrooms

Make Sautéed Zucchini and Mushrooms because they are healthy and fast.
They use few ingredients and work with many main dishes.
If you like other zucchini ideas, try a richer option such as parmesan and herb crusted zucchini.

how to make Sautéed Zucchini and Mushrooms

To make Sautéed Zucchini and Mushrooms, you only need basic steps and a hot pan.
Cook garlic first, then add the veggies and toss until tender.
For a full meal, serve with a cold drink or a light smoothie from this summer list: 10 healthy and balanced hydrating summer season smoothies.

Ingredients : Sautéed Zucchini and Mushrooms

• 2 medium zucchinis, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Directions : Sautéed Zucchini and Mushrooms

1. Heat the olive oil in a skillet over medium heat.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced zucchini and mushrooms, and stir.
4. Cook for about 5-7 minutes until the vegetables are tender.
5. Season with salt and pepper, and garnish with fresh parsley if desired. Serve warm.

how to serve Sautéed Zucchini and Mushrooms

Serve Sautéed Zucchini and Mushrooms warm as a side or light main.
They go well with grilled chicken, fish, or tossed with pasta.
Top with a squeeze of lemon or a sprinkle of grated cheese for more flavor.

how to store Sautéed Zucchini and Mushrooms

Cool the cooked vegetables to room temperature before storing.
Place in an airtight container and refrigerate for up to 3 days.
Reheat gently in a skillet or microwave; avoid overcooking when reheating.

tips to make Sautéed Zucchini and Mushrooms

• Slice zucchini and mushrooms evenly for even cooking.
• Use a hot pan so vegetables brown a little and keep texture.
• Don’t crowd the pan—cook in batches if needed.
• Add herbs at the end for a fresh taste.
• If you have sensitive digestion, read tips on grains and bloating to help plan meals: 5 reasons oat meal can create bloating and also just how to lower signs and symptoms.

variation (if any) — Sautéed Zucchini and Mushrooms

• Add sliced onion or bell pepper for more color and flavor.
• Stir in cherry tomatoes at the end for acidity.
• Toss with cooked pasta and a splash of pasta water to make a quick zucchini-mushroom pasta.
• Finish with grated Parmesan or a drizzle of balsamic glaze.

FAQs — Sautéed Zucchini and Mushrooms

Q: Can I use frozen mushrooms or zucchini?
A: You can, but thaw and drain them first. Pat dry to avoid extra water in the pan.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, they last about 3 days.

Q: What pan is best for Sautéed Zucchini and Mushrooms?
A: A heavy skillet or nonstick pan works well. Buy it here.

Sautéed Zucchini and Mushrooms

A quick and flavorful side dish made with zucchini and mushrooms, perfect for pairing with pasta or seafood.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Course Side Dish, Vegetarian

Cuisine American

Servings 4 servings

Calories 100 kcal

Ingredients

  

Vegetables

• 2 medium zucchinis, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley, chopped (optional) for garnish

Instructions

 

Cooking

• Heat the olive oil in a skillet over medium heat.
• Add the garlic and sauté for about 30 seconds until fragrant.
• Add the sliced zucchini and mushrooms, and stir.
• Cook for about 5-7 minutes until the vegetables are tender.
• Season with salt and pepper, and garnish with fresh parsley if desired. Serve warm.

Notes

Slice zucchini and mushrooms evenly for even cooking. Use a hot pan so vegetables brown a little and keep texture. Don’t crowd the pan—cook in batches if needed. Add herbs at the end for a fresh taste.

Keyword Healthy Recipes, Mushrooms, Quick Side Dish, Sautéed Vegetables, Zucchini