Sautéed Zucchini and Mushrooms – quick & easy recipe

If you’re on the lookout for quick and healthy meals that don’t take forever to make but still hit all the right notes for flavor, this post is for you! Whether you’re trying to get your kids to eat more veggies or simply looking to add a bit of color to your dinner table, sautéed zucchini and mushrooms is one of those healthy side dish features that always seems to come through in a pinch. It’s fresh, light, and packed with goodness, but best of all, it’s so easy to make! 

But wait, can you actually cook zucchini and mushrooms together? The answer is YES! These two ingredients complement each other so well. The mild sweetness of zucchini and the earthy richness of sliced mushroom create the perfect balance when sautéed together.

Trust me, once you try this recipe, you’ll be adding it to your regular dinner rotation.

Now, I know zucchini can sometimes get a bad reputation for being a little watery when cooked, so one question I always get is how to sauté zucchini without getting it soggy. The trick is to make sure you don’t overcrowd your pan, and to cook the zucchini on fairly high heat so that it caramelizes without releasing too much moisture. This way, you end up with a tender, flavorful zucchini slices that still hold their shape without turning into a mushy mess.

Why is boiling not recommended for a zucchini dish, you ask? Well, boiling zucchini can cause it to become super soggy and lose most of its flavor. You’re much better off sautéing it, as the heat helps concentrate its natural sweetness while keeping the texture just right. Plus, when you sauté a combination of zucchini and mushrooms together, you’re bringing out the best of both worlds – crispy mushrooms and perfectly cooked zucchini.

Ingredients

Zucchini, obviously. If you have an abundance of zucchini to use, this zucchini mushroom recipe is a must try!

Mushrooms. Sauteed mushrooms are delicious any day of the week and this recipe is no exception. Use white button mushrooms, baby Bella mushrooms, or a mix of those and other leftover mushrooms as I have done here.

Butter. A tablespoon of butter goes a long way when it comes to mushrooms and zucchini. While I often use a little olive oil in my other vegetable recipes, this one here is so much better with butter. 

Garlic. You’ll want to use minced garlic to fully integrate the flavours in this simple sauté. 

Onion. While that garlic does a great job my itself, I just love the flavor of onion and add it to all my vegetable dishes. 

Salt and Pepper to taste

How to Make Sautéed Zucchini and Mushrooms

Heat the Pan. Begin by heating a large skillet over medium-high heat. Add the butter and allow it to melt and coat the bottom of the pan.  

Toss in the onion and garlic. Add the onion and sauté it until translucent, then add the minced garlic. 

Let the Mushrooms join in. Once the garlic is fragrant, toss in your sliced mushrooms and sauté them for about 3-4 minutes until they start to release their juices and turn golden brown. Stir occasionally so they cook evenly.  

Sauté the Zucchini. Add the sliced zucchini to the pan and continue sautéing for another 5-6 minutes until the zucchini is tender but not soggy. Stir occasionally to make sure everything gets nice and caramelized. Season with salt and pepper. 

Serve and enjoy. Serve your sautéed zucchini and mushrooms with roasted potatoes (try pairing it with my delicious wedges), or your favorite main. 

Why You’ll Love This Recipe

Quick & Easy. In less than 15 minutes, you’ll have a dish that’s bursting with flavor and nutrition. Perfect for busy mums who want to reduce cooking time on a busy weeknight. 

Versatile. You can serve sautéed zucchini and mushrooms as a side dish or toss them with pasta, rice, or quinoa for a wholesome meal.  

Packed with Fresh Veggies. Zucchini and mushrooms are both packed with fiber, vitamins, and minerals, making this a super healthy and filling option for you and your little ones.

Tips and Tricks 

Don’t Overcrowd the Pan. I tend to do this a lot! For the best sautéed zucchini and mushrooms, give them some space to cook. If you overcrowd the pan, they’ll steam rather than sauté, which can lead to sogginess.  

Add Lemon Juice. For an extra pop of freshness, add a little lemon juice or a little lemon powder at the end of cooking. It brightens up the dish and adds a lovely citrus note.  

Use Medium Heat or Higher. Cooking on medium-high heat ensures that the tender zucchini caramelizes without getting mushy. It also helps the mushrooms develop a nice crispy texture.

Easy Substitutes

Butter. You can skip the butter if you want to make the recipe dairy-free or vegan. Just stick with olive oil.  

Mushrooms. While button mushrooms are the most common, cremini or shiitake mushrooms are also delicious and add a deeper flavor to the dish.

Zucchini. If it’s not zucchini season you can make this recipe with yellow squash instead.

Sauteed zucchini and mushrooms are a simple, tasty, and healthy recipe that’s perfect for any day of the week. I love that it’s a great way to get in some veggies without any fuss, and am always amazed by how fast this dish comes together. Whether you’re serving it up with pasta or as a side to your main, make sure to take a picture and share it in the comments!