Sauteed Zucchini and Mushrooms

skillet with zucchini, garlic, and mushrooms

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5 from 1 vote

Sauteed Zucchini and Mushrooms

Garlicky bites of zucchini and mushrooms come together in less than ten minutes to create this side dish.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

3 medium Italian zucchini quartered lengthwise and cut into ½ inch pieces, about 6 cups
8 ounces baby bella, crimini, or white mushrooms cut into approximately ¼-inch slices
1 tablespoon olive oil
4 large garlic cloves minced
1 teaspoon kosher salt divided, adjust to taste
½ teaspoon freshly ground black pepper divided, adjust to taste
2 tablespoons butter divided
2 tablespoons chopped fresh Italian parsley

Instructions

In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.
Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan. Take care not to overcook, as the heat will carry over and the squash will continue to cook and soften while it rests.
Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes. Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.
Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine. Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.

Notes

The cooking time for this recipe with vary depending on the size of the vegetables. We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.

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