Easy-peasy delicious veggies! These vegetables saute up fast and make a healthy snack or perfect side to any dinner option. Perfect for those farmers market veggies. Mushrooms and zucchini taste so good together!
Original recipe posted: June 2012 | Recipe updated: October 2019
It is the perfect day to post an easy recipe. My boys and I have been enjoying the Minnesota heat, so we have not had time for much else! Being outside together just makes the day light and fun. It’s easy to feel like you want to eat healthy and stay active. Here are some easy peasy delicious veggies to keep you inspired!
I am the only person in my home who enjoys side dishes such as this one. Do you find it hard to share healthy recipes with your family? My hope is to bring you recipes that everyone will enjoy trying to find that healthy meal or vegetable they can enjoy.
HOW TO PREPARE SAUTEED ZUCCHINI AND MUSHROOMS
You hardly need a recipe for this delicious quick and easy side!
STEP 1
Heat 4 tablespoons of olive oil in a large skillet over medium high heat.
Slice 1 large zucchini (ends removed) into 1/4-inch slices.
Add the zucchinis plus an 8-oz. package of sliced mushrooms. Sometimes I double up on the mushrooms!
STEP 2
Cook, stirring occasionally, for 5 to 7 minutes, or until the veggies begin to soften.
Add salt and pepper and toss. Serve warm!
RECIPE TIPS:
Don’t overcrowd the pan. If you have a small pan, it’s better to work in small batches to avoid overcooking the vegetables. You want the mushrooms to saute and not boil!
Watch the vegetables closely; if you like them on the slightly crunchy side like I do, you don’t want them to cook too long.
Cajun or Italian seasoning is a simple affordable way to change up the deliciousness of these veggies.
Slicing your zucchini is by far the easiest and quickest way to prepare this recipe. But it’s fun to change the cut for a fun variation – you can julienne it or make zoodles (like noodles)!
Summer squash is another great option to take advantage of fresh veggies available.
Feel free to toss in different kinds of mushrooms to this recipe other than the most common white button mushrooms – baby portabellas, crimini, or shiitake mushrooms make great choices!
SEASONING VARIATIONS
To enjoy this combination of fresh vegetables throughout the year, try these different seasonings!
Melt 1 tablespoon of butter in the pan and add 2 garlic cloves minced for 30 seconds before adding in your freshly chopped vegetables.
Saute the vegetables in olive oil, add a fourth teaspoon of ground ginger, a fourth teaspoon of chili powder then toss in a fourth cup of diced onion.
The addition of balsamic vinegar is like dessert to a cup of vegetables! Cook up your vegetables in the olive oil, add a tablespoon of balsamic vinegar and mince in a couple cloves of garlic.
HOW TO TELL IF A ZUCCHINI IS READY TO EAT
When ripe, a zucchini should feel mostly firm but give a little when pressed with your fingers. The skin should appear dark green and glossy. The flesh of the zucchini should not be mushy or tough and should have a yellowish-white color.
IS A ZUCCHINI BETTER RAW OR COOKED?
Zucchini, much like it’s cucumber cousin, is a heavy veggie due to its high water content which means limited calories! It is a flavorful vegetable and can be enjoyed both raw and cooked. Raw zucchini is firm and slightly crunchy. Cooked zucchini is softer, but still delicious.
HEALTH BENEFITS OF ZUCCHINI
Filled with potassium that is heart healthy, it’s also high in antioxidants like Vitamin B6 and C. It’s also great because it has zero fat and has needed fiber for your diet.
WHAT IS A GOOD SIZE FOR ZUCCHINI?
When using zucchini is baked into foods such as bread or muffins, it can be as big as a house. If you intend to use it for cooking fritters or zucchini chips or if you want to saute it or use it in any other way, 6 inches is a good size for optimal flavor. The seeds inside the zucchini will be a perfect size when it is on the smaller side, too, and it won’t be as watery. Large zucchini hold a LOT of water, which isn’t ideal for many savory recipes.
OTHER HEALTHY VEGETABLE RECIPES
Easy Sauteed Zucchini and Mushrooms
Ingredients
- 4 tbsp olive oil
- 1 zucchini ends removed, cut into 1/4 in slices
- 8 oz mushrooms sliced
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Heat olive oil in a skillet over medium heat. Add zucchini and mushrooms. Cook, tossing occasionally, for 5 to 7 minutes, or until veggies begin to soften. Add salt and pepper and toss. Serve warm.
Notes
Watch the vegetables closely; if you like them on the slightly crunchy side like I do, you don’t want them to cook too long. Cajun or Italian seasoning is a simple affordable way to change up the deliciousness of these veggies. Slicing your zucchini is by far the easiest and quickest way to prepare this recipe. But it’s fun to change the cut for a fun variation – you can julienne it or make zoodles (like noodles)! Summer squash is another great option to take advantage of fresh veggies available.
Feel free to toss in different kinds of mushrooms to this recipe other than the most common white button mushrooms – baby portabellas, crimini, or shiitake mushrooms make great choices!
Yum!! I will try this today!
Love this simple and delicious looking side! Perfect for the summer!