Description
This sautéed zucchini and mushrooms recipe is a quick and healthy side dish perfect for any meal. Packed with fresh zucchini, earthy mushrooms, garlic, and herbs, it’s low-carb, gluten-free, and full of flavor. Ideal for weeknight dinners or holiday tables, this easy vegetable recipe fits every lifestyle.
Ingredients
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)
Instructions
1. 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.
2. 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.
3. Add the zucchini and minced garlic to the pan. Sauté for 5–8 minutes, stirring occasionally, until the zucchini is tender but not mushy.
4. Season with salt, pepper, and thyme or Italian seasoning. Stir well to combine and cook another minute.
5. If using, sprinkle fresh parsley over the top just before serving.
Notes
Use thick slices for zucchini and mushrooms to avoid sogginess.
Do not overcrowd the pan—cook in batches if needed for proper browning.
You can add a splash of balsamic vinegar or lemon juice for brightness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg