Looking for a quick, flavorful side dish that works with almost any meal? These sautéed zucchini and mushrooms are tender, garlicky, and packed with umami. Perfect for busy weeknights, holidays, or whenever you need a healthy vegetable boost in just 20 minutes.
Prep Time: 5 Min
2 medium zucchini 8 oz cremini or baby bella mushrooms 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried thyme or Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon fresh parsley, chopped (optional)
Cook Time: 15Min
Ingredients
Wash and dry the zucchini and mushrooms. Slice the zucchini into half-moons and the mushrooms into thick slices. Mince the garlic cloves and set everything aside.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the mushrooms. Let them cook undisturbed for a few minutes to brown, then stir and cook until most of the moisture evaporates and they’re golden.
Add the zucchini and minced garlic to the pan. Sauté for 5–8 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Season with salt, pepper, and thyme or Italian seasoning. Stir well to combine and cook another minute.