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



  • 2 medium to large zucchini

  • 8 oz. sliced baby bella mushrooms

  • 2 garlic cloves

  • 2 tablespoons olive oil

  • Salt

  • Pepper

  • Red pepper flakes, optional


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!