Name: Skillet Zucchini and Mushrooms
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into rounds or half-moons; 8 oz mushrooms (cremini, button, or baby bella), sliced; 2 tbsp olive oil or butter; 2 garlic cloves, minced; 1 small yellow onion or shallot, chopped; Salt and freshly ground black pepper, to taste; 1 tsp dried thyme, oregano, or Italian seasoning; 1/4 tsp red pepper flakes (optional); 1 tbsp lemon juice or balsamic vinegar; 2 tbsp fresh parsley or basil, chopped (for garnish)

Jump to Recipe·Leave a Review

A simple yet flavorful side dish showcasing tender zucchini and earthy mushrooms, sautéed together to golden perfection. I love how this skillet recipe delivers big veggie flavor in minimal time, making it one of my go-to dishes to complement almost any meal.

Why You’ll Love This Recipe

I adore this skillet dish because it’s fast, fresh, and satisfying. The zucchini stays tender-crisp, while the mushrooms develop delicious caramelized edges. With just a handful of pantry staples, I create a vibrant, nutritious side that pairs beautifully with grilled meats, pasta, or grains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, sliced into rounds or half-moons
mushrooms (cremini, button, or baby bella), sliced
olive oil or butter
garlic cloves, minced
yellow onion or shallot, chopped
salt and freshly ground black pepper
dried or fresh thyme, oregano, or Italian seasoning
red pepper flakes (optional, for a touch of heat)
lemon juice or balsamic vinegar (for brightness)
fresh parsley or basil, chopped (for garnish)

Directions

I heat a drizzle of olive oil (or a pat of butter) in a large skillet over medium-high heat.
I add the chopped onion (or shallot) and sauté until softened and translucent.
I stir in the minced garlic and cook for just 30 seconds until fragrant.
I add the sliced mushrooms, season with salt, pepper, and herbs, and cook until they brown and release their juices—about 5 minutes.
I toss in the zucchini, cooking for another 4–5 minutes, stirring occasionally, until crisp-tender and slightly golden.
If I want a touch of heat, I sprinkle in red pepper flakes and cook another minute.
Once done, I finish with a squeeze of lemon juice or a splash of balsamic vinegar to brighten the dish.
I remove the skillet from heat, garnish with fresh parsley or basil, and serve immediately.

Servings and timing

This recipe yields 4 side-dish servings. Prep time is 5 minutes, cooking time about 12 minutes—so I’m plating in roughly 17 minutes total.

Variations

Cheesy option: I stir in a handful of grated Parmesan or sprinkle it on top just before serving.
Garlic butter twist: I finish the skillet with an extra knob of butter and a bit more garlic for richness.
Veggie mix: I add bell peppers, cherry tomatoes, or spinach to the skillet for extra color and nutrients.
Protein boost: I toss in cooked sausage, chicken, or chickpeas to make it more substantial.
Herb swap: I experiment with rosemary, tarragon, or dill based on flavors I’m craving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I gently warm it in a skillet or microwave, adding a splash of water or olive oil to refresh the veggies. It also works cold as a salad topping or filling for wraps.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely—I often substitute yellow squash or mix the two, and the flavor and texture are just as great.

Should I slice mushrooms thick or thin?

I slice them about ¼-inch thick so they brown nicely without drying out or turning mushy.

How do I prevent the veggies from getting soggy?

I cook over medium-high heat without overcrowding the pan, and avoid covering it—this helps excess moisture steam off and allows caramelization.

Can I prep this ahead of time?

Yes—I slice the veggies ahead and store them in the fridge. When I’m ready, I just sauté them fresh for a fast side.

What dishes pair well with this skillet?

I love serving it with grilled chicken or fish, alongside pasta, rice, quinoa, or even tossed into a warm grain bowl.

Conclusion

Skillet Zucchini and Mushrooms is one of my favorite easy veggie sides—quick to make, full of flavor, and endlessly adaptable. Whether as a simple standalone side or a colorful addition to a larger meal, it always delivers. I hope it becomes a staple in your kitchen rotation too!