A delicious, colorful vegetable side dish made with tender zucchini, golden-brown mushrooms, and sweet sautéed onions. Seasoned with garlic, black pepper, Italian herbs, and fresh parsley, this recipe is perfect for weeknight dinners, meal prep, or serving alongside grilled chicken, fish, or rice.
Prep time
10 minutes
Cook time
12–15 minutes
Servings
4
Ingredients
Shopping checklist
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Zucchini — 2 medium (about 400 g)
Sliced into half-moons
Fresh mushrooms — 250 g (9 oz)
Cremini or white button mushrooms, sliced
Yellow onion — 1 medium
Sliced into thin strips
Olive oil — 2 tablespoons
Or avocado oil
Garlic — 3 cloves
Minced
Salt — ½ teaspoon
Adjust to taste
Black pepper — ¼ teaspoon
Freshly ground if possible
Italian seasoning — 1 teaspoon
Or dried oregano and thyme
Paprika — ¼ teaspoon
Optional
Fresh parsley — 1–2 tablespoons
Chopped, for garnish
Lemon juice — 1 teaspoon
Optional, for freshness
Step-by-step instructions
ズッキーニのコンソメスープ – macaroni
Step 1: Prepare the vegetables
Wash and dry the zucchini thoroughly. Cut it into evenly sized half-moon slices. Clean the mushrooms with a damp paper towel and slice them. Peel and slice the onion, then mince the garlic.
Blue Apron
Step 2: Sauté the onions and mushrooms
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 2–3 minutes until they begin to soften. Add the mushrooms and cook for another 4–5 minutes, stirring occasionally, until their moisture evaporates and they develop golden-brown edges.
Sautéed Zucchini and Mushrooms with Garlic and Onion – Recipe By Patricia
Step 3: Add the zucchini and garlic
Add the remaining tablespoon of olive oil and the zucchini slices. Cook for 4–6 minutes, stirring occasionally, until the zucchini is tender but still slightly firm. Add the minced garlic during the final 1–2 minutes to prevent burning.
Zucchini-Pilz-Pfanne mit aromatischen Kräutern – Mr. Cook
Step 4: Season the vegetables
Sprinkle in the salt, black pepper, Italian seasoning, and optional paprika. Toss gently to coat the vegetables evenly. Cook for another 1–2 minutes, tasting and adjusting the seasoning as needed.
Courgettes et champignons sautés – Plat léger à savourer – Quel Régal
Step 5: Garnish and serve
Remove the skillet from the heat. Add the chopped parsley and optional lemon juice. Toss gently and serve immediately while warm.
Nutrition information
Estimated values per serving, based on 4 servings using the ingredients above. Actual values vary with vegetable size and oil absorption.
Calories
115 kcal
Carbohydrates
11 g
Protein
4 g
Total fat
7 g
Dietary fiber
3 g
Total sugars
6 g
Saturated fat
1 g
Sodium
300–350 mg
Cholesterol
0 mg
Vitamins and minerals
Vitamin C: Zucchini provides vitamin C, which supports normal immune function.
Potassium: Helps support normal muscle and nerve function.
Vitamin B vitamins: Mushrooms provide several B vitamins involved in energy metabolism.
Copper and selenium: Mushrooms contribute these essential minerals.
Antioxidants: Zucchini, mushrooms, onions, and herbs provide a range of beneficial plant compounds.
Tips for the best results
Avoid soggy zucchini: Pat the zucchini dry before cooking and avoid overcrowding the pan.
Brown the mushrooms first: Give them room to release moisture and develop a rich, savory flavor.
Use medium-high heat: This helps the vegetables caramelize rather than steam.
Keep the zucchini slightly firm: Overcooking can make it watery and soft.
Add garlic near the end: Garlic burns quickly and can become bitter.
Make it dairy-free: The recipe is naturally dairy-free as written.
Add extra flavor: A pinch of chili flakes, a little grated Parmesan, or a splash of balsamic vinegar can change the flavor profile.
Frequently asked questions (Q&A)
1. Should I peel the zucchini before cooking?
No. The skin is edible, adds color and texture, and helps the slices hold their shape. Simply wash the zucchini well.
2. Can I use frozen zucchini or mushrooms?
Fresh vegetables are best for browning. Frozen vegetables can work, but thaw and drain them thoroughly first; they may produce more moisture and become softer.
3. How do I prevent the vegetables from becoming watery?
Use a wide skillet, cook over medium-high heat, avoid adding water, and cook the mushrooms until their released moisture evaporates before adding the zucchini.
4. Can I prepare this recipe ahead of time?
Yes. Slice the vegetables ahead and refrigerate them separately. For the best texture, cook shortly before serving, or refrigerate the cooked dish and reheat it later.
5. How should I store leftovers?
Let the vegetables cool, then place them in an airtight container in the refrigerator within 2 hours. Use within 3–4 days. Reheat in a skillet over medium heat until steaming hot.
6. Can I make this recipe without oil?
Yes. Use a good nonstick skillet and a small splash of vegetable broth as needed. The vegetables may brown less and have a softer texture.
7. Is this recipe keto-friendly?
It can fit some low-carbohydrate diets. Each serving contains approximately 11 g of total carbohydrates and 3 g of fiber, or about 8 g net carbohydrates. Count the actual ingredients and serving size against your personal carbohydrate target.
8. What can I serve with sautéed zucchini, mushrooms, and onions?
Serve with grilled chicken, fish, steak, tofu, scrambled eggs, rice, quinoa, or pasta. It also works as a topping for baked potatoes or toasted bread.
9. Can I add other vegetables?
Absolutely. Bell peppers, spinach, cherry tomatoes, and asparagus work well. Add firmer vegetables earlier and delicate vegetables such as spinach near the end.
10. Is this recipe vegan and gluten-free?
Yes. As written, it is naturally vegan, vegetarian, dairy-free, and gluten-free. Check packaged seasonings if you have a strict gluten-free requirement.
Serving suggestions
Serve alongside grilled chicken and roasted potatoes for a balanced dinner.
Toss with cooked pasta and a little olive oil for a quick vegetarian meal.
Add chickpeas, beans, or tofu for extra plant-based protein.
Spoon over rice or quinoa for a simple lunch bowl.
Finish with fresh parsley and lemon juice just before serving.
Recipe summary: Tender zucchini, golden mushrooms, and sweet onions come together in one skillet with simple seasonings. For the best flavor, brown the mushrooms first, cook the zucchini until just tender, and finish with fresh herbs and lemon.