One-Pan Sautéed Mushroom and Zucchini Recipe

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The one thing I love more than a healthy and flavorful recipe is a one-pot wonder that doesn’t require much cleanup. This one-pan mushroom zucchini recipe is a flavorful way to use up the last of your summer zucchini. 

Sauteed Mushroom Zucchini ready to eat

With barely a handful of ingredients and just a couple of basic steps, this vegan-friendly side dish will become a family favorite no matter what the main course is. Keep reading to find out how to make this mushroom and zucchini recipe, some delicious flavor variations, and tips to make it a sheet pan side dish in the oven. 

Ingredients

Sauteed Mushroom Zucchini ingredients - see text for details
  • 2 medium to large zucchini
  • 8 oz. sliced baby bella mushrooms
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • Red pepper flakes, optional

How to Stop Mushrooms From Getting Chewy

There are some common mistakes people make when cooking mushrooms. These mistakes can result in tough, chewy mushrooms without much flavor. 

You’ll want to avoid adding salt immediately to this dish as it can draw all of the moisture out of the mushrooms. Don’t rush the cooking process. Cook them on medium heat and let them sauté slowly for the best flavor and texture. 

Instructions

Here are the few basic steps you’ll need to take to make this delicious mushroom zucchini side dish.

Step 1 – Prep the Veggies

Chopped Zucchini

Wash and dry the zucchini and wipe the mushrooms clean. Slice the zucchini into half moon shapes ¼ inch thick. If buying whole mushrooms, clean them and also slice them to a ½-inch thickness. 

Step 2 – Cook the Garlic and Mushrooms

Sauteeing mushrooms

On medium heat, warm the oil until it glistens. Add the mushrooms and garlic and cook for about 5 minutes. You do not need to stir them unless you see them sticking to the bottom of the pan. In this case, give them a quick stir and reduce the heat. 

Step 3 – Add the Zucchini

Adding zucchini, sauteeing mixture of chopped zucchini and mushrooms

Stir the zucchini, salt, and pepper into the mushrooms and let them cook undisturbed for about 4 minutes. Give everything a stir and cook for another 5-8 minutes until the zucchini reaches your preferred doneness. 

Step 4 – Season and Enjoy

Seasoning Zucchini and Mushrooms in pan

Taste for seasoning, add more salt or pepper as desired. Add a sprinkle of red pepper flakes for some heat and serve it up!

Cookware Used

Skillet: I like to use a large skillet for this recipe so that I can arrange everything into a single layer as best as I can. Since oil is being used, you can use a stainless pan or a non-stick pan without a noticeable difference. 

Microplane/grater: I love using my Microplane to grate my garlic into recipes. It’s so much quicker than chopping and the garlic flavor melts into the other ingredients nicely.

Roasted Mushroom Zucchini Recipe

This tasty recipe can also be baked in the oven. Just follow step 1 above and then arrange the zucchini and mushrooms in a single layer on a baking sheet. Drizzle the olive oil on the veggies, add the minced garlic, and toss to coat evenly.

Sprinkle with salt and pepper and place in a 400°F (204°C) oven and bake for 15 minutes. Toss the veggies and use a fork to test for doneness. Roast for 2-5 more minutes depending on the size of your veggies. 

This version is also amazing if you add some buttered panko bread crumbs to the top after baking and broil for 1-2 minutes for a nice crispy texture addition.

Can I Use Any Mushrooms in This Recipe?

I use baby bella mushrooms in this mushroom zucchini recipe, but your favorite mushrooms will work! White (or button) mushrooms, cremini, and shiitake are all excellent options for this dish. All of these mushrooms sauté beautifully and have great flavor. Keep the size in mind and adjust your cooking time accordingly.

Can I Use A Substitute for Zucchini?

Summer squash is a great alternative and doesn’t change the flavor or texture much. For different textures and tastes, I also love to use broccoli, asparagus, green beans, or bell peppers for an easy skillet recipe with mushrooms. 

More Flavorful Ingredients 

To add even more flavor to this dish, try any of the following:

  • Add 1 small, finely diced yellow onion
  • Sprinkle fresh thyme in with the mushrooms while cooking
  • Use a dash of Italian seasoning 
  • Finish with a garnish of fresh, julienned basil
  • Top with feta cheese crumbles (not vegan)
  • Add in a carton of cherry tomatoes and cook until they begin to burst
  • Try grated parmesan cheese on top (not vegan)

What To Serve With This Mushroom Zucchini Recipe

This flavorful veggie combo is delicious as a side or even as the star of the show. Here’s what I recommend for some more serving options—keep in mind that some are vegan and som are not.

  • Over a bowl of brown rice
  • Mixed as a stir fry with some quinoa
  • Served on a bed of buttered pasta
  • Alongside grilled chicken or steak 

Now, It’s Your Turn!

Plate of Mushroom Zucchini ready to serve

Make this quick and easy mushroom zucchini recipe the next time you need a healthy side dish option. The few ingredients needed are affordable and easy to use and the instructions could not be more simple.

Make this recipe your own by experimenting with different herbs, toppings, or vegetables. Eat it as a side dish or in a rice bowl or even turn it into a stir fry with extra veggies and a flavorful stir fry sauce. However you decide to eat this, I hope your family enjoys it as much as mine does!

Print

One-Pan Sautéed Mushroom and Zucchini Recipe

This one-pan mushroom zucchini recipe is a tasty and healthy way to use up the last of your summer zucchini.

 

  • Author: Beatriz Garcia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Cuisine: American
  • Diet: Vegan

Ingredients

 

  • 2 medium to large zucchini

  • 8 oz. sliced baby bella mushrooms

  • 2 garlic cloves

  • 2 tablespoons olive oil

  • Salt

  • Pepper

  • Red pepper flakes, optional

Instructions

Prep the Veg

Wash and dry the zucchini then wipe the mushrooms clean. Slice the zucchini into half moon shapes ¼ inch thick. If buying whole mushrooms, also slice them to a ½-inch thickness. 

Sauté the Garlic and Mushrooms

On medium heat, warm the oil until it glistens. Add the mushrooms and garlic and cook for about 5 minutes. Do not to stir them unless you see them sticking to the bottom of the pan. In this case, give them a quick stir and reduce the heat. 

Add the Zucchini

Stir the zucchini, salt, and pepper into the mushrooms and let them cook undisturbed for about 4 minutes. Give everything a stir and cook for another 5-8 minutes until the zucchini reaches your preferred doneness. 

Season and Enjoy

Taste for seasoning, add more salt or pepper as desired. Add a sprinkle of red pepper flakes for some heat and serve it up!

Nutrition

  • Serving Size: 227 g
  • Calories: 103 kCal
  • Sugar: 5.2 g
  • Sodium: 55 mg
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0.003 g
  • Carbohydrates: 7.5 g
  • Fiber: 2.3 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

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