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    Home » Sides » Easy Sautéed Zucchini and Mushrooms Recipe

    Easy Sautéed Zucchini and Mushrooms Recipe

    Published: Jun 28, 2012 · Modified: Apr 26, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

     mushrooms and zucchini in a small bowl sitting next to pan

    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!

     stack of sliced zucchini on a cutting board

    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!

     skillet with zucchini and 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.

     close up of bowl of mushrooms and zucchini on purple placemat

    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

    • Cauliflower Fried Rice

    • Roasted Vegetables

    • Roasted Butternut Squash with Apples

    • Easy Peasy Asparagus

     

    Easy Sauteed Zucchini and Mushrooms

    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!
    No ratings yet
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 3 minutes
    Cook Time: 7 minutes
    Servings: 4 servings
    Calories: 145kcal
    Author: Megan Porta

    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

    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!

    Nutrition

    Calories: 145kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 588mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Patty Ashworth

      June 02, 2013 at 1:25 pm

      Yum!! I will try this today!

      Reply
    2. Dana

      June 28, 2012 at 2:31 am

      Love this simple and delicious looking side! Perfect for the summer!

      Reply

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    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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