This easy sautéed zucchini and mushrooms recipe brings together sweet caramelized zucchini, earthy mushrooms, and a tangy hint of balsamic vinegar. In just 40 minutes, you’ll turn everyday vegetables into a vibrant, nutritious side dish. Perfect for weeknight dinners or cozy weekend meals, this dish is easy to customize, incredibly satisfying, and sure to become a family favorite.
Why You’ll Love This Sautéed Zucchini and Mushrooms
You’ll fall in love with this Sautéed Zucchini and Mushrooms because it’s fast, nutritious, and bursting with flavor. The tender zucchini, deeply browned mushrooms, and aromatic shallots and garlic create a rich, savory base, while balsamic vinegar and thyme finish the dish with a delightful brightness. This side complements nearly any main—grilled meats, roasted chicken, or plant-based dishes.
Ingredients
- 2 medium-large zucchini (about 1¼ pounds), ends trimmed and sliced into ¼-inch half-moons
- 8 oz white button mushrooms, wiped and sliced ¼-inch thick
- 8 oz shiitake mushrooms, wiped, stems removed, and sliced ¼-inch thick
- 2 shallots, peeled and thinly sliced
- 1 large garlic clove, peeled and minced
- 2 tbsp olive oil, divided
- 1 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves, divided
- Salt and pepper, to taste
Step-by-Step: How to Make Sautéed Zucchini and Mushrooms
- Trim the zucchini ends, halve them lengthwise, and slice into ¼-inch thick half-moons.
- Wipe the mushrooms clean. Remove stems from shiitake, and slice all mushrooms into ¼-inch thick pieces.
- Peel and thinly slice the shallots. Mince the garlic clove.
- Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add zucchini slices and shallots. Sauté for about 15–20 minutes, stirring occasionally, until tender and browned at the edges. Season with salt and pepper.
- Add garlic and cook for another minute, then transfer the mixture out of the pan.
- Drizzle in the remaining tablespoon of olive oil, then toss in the mushrooms.
- Cook for about 10 minutes until they release their liquid and start to brown.
- Stir in balsamic vinegar and half the thyme leaves; cook for another minute.
- Return zucchini and shallot mixture to the pan. Stir until everything is warmed through.
- Garnish with the remaining thyme leaves before serving.
Helpful Tips
- To ensure even browning, make sure your pan is hot before adding zucchini or mushrooms.
- Don’t overcrowd the skillet—crowding can lead to steaming instead of caramelizing.
- For extra flavor, add a splash of white wine or vegetable/ chicken broth after the mushrooms begin to brown; let it reduce.
- Taste and adjust seasoning at the end—balsamic adds sweetness, so you might prefer a bit more salt or pepper for balance.
Substitutions And Variations
- For a fun twist, substitute zucchini with yellow squash, summer squash, or even tender slices of eggplant.
- Replace shiitake with cremini or portobello mushrooms if unavailable.
- Use fresh herb alternatives like rosemary, oregano, or parsley in place of thyme.
- For a richer flavor, finish with a pat of butter or a sprinkle of grated Parmesan (if dairy is okay for your diet).
Storage Instructions
Keep leftovers fresh by storing them in an airtight container in the fridge for up to three days.
Reheat gently on the stovetop over medium heat, or microwave until just warmed—avoid overheating to prevent zucchini from becoming mushy.
This side can also be served cold or at room temperature—perfect for meal prep or light lunches.
Nutritional Information
Per serving (one-fourth of the recipe), the approximate nutritional breakdown is:
- Calories: ~90–120 kcal (mostly from olive oil)
- Fat: ~7–9g (healthy monounsaturated fats from olive oil)
- Carbohydrates: ~5–7g (mostly from vegetables)
- Fiber: ~1–2g
- Protein: ~2–3g
These values may vary depending on the specific quantities and types of vegetables, oil, and seasonings you use.
Serving Suggestions
- This dish pairs beautifully with your favorite proteins—think grilled chicken, juicy pork chops, or a flaky pan-seared fish.
- Spoon it over creamy polenta or fluffy quinoa for a hearty vegetarian main course.
- Use as a flavorful topping for baked potatoes or toasted sourdough.
- Garnish with a squeeze of lemon juice or a sprinkle of chopped nuts (pine nuts, walnuts) for texture and brightness.
Frequently Asked Questions About Sautéed Zucchini and Mushrooms
Can I make this ahead of time?
Yes! You can prepare the sautéed zucchini and mushrooms up to 2 days in advance. Store it in the refrigerator, then reheat gently on the stovetop or microwave before serving. This makes for an excellent quick meal component or side.
Can this be made gluten-free or vegan?
Absolutely—it’s naturally gluten-free and vegan. Be sure to use a gluten-free balsamic vinegar if needed, although traditional balsamic is usually safe. To maintain vegan integrity, skip any dairy garnish like butter or cheese.
What’s the best way to keep zucchini from turning mushy?
Slice the zucchini uniformly and don’t overcrowd the pan. Cook it on medium-high heat until just tender and nicely browned. Removing the zucchini early in the cooking process and reheating later helps preserve texture and prevent it from becoming mushy.
Conclusion
Thank you so much for joining me today—it’s been a joy sharing this Sautéed Zucchini and Mushrooms recipe with you. May the simplicity and bold flavor of this dish add a cheerful touch to your next meal. Whether it’s for a weeknight side or a special gathering, this recipe feels like a warm hug from the kitchen—and I can’t wait for you to dive in and enjoy it. Wishing you delicious moments, happy cooking, and heartfelt thanks for being part of our food-loving community!
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Sautéed Zucchini and Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sautéed Zucchini and Mushrooms is a fast, flavorful, and healthy vegetable side dish that’s perfect for any meal. Made with fresh zucchini, a mix of mushrooms, balsamic vinegar, and herbs, it’s a simple skillet recipe that comes together in just 40 minutes.
Ingredients
2 medium-large zucchini (about 1¼ pounds), sliced into ¼-inch half-moons
8 oz white button mushrooms, sliced
8 oz shiitake mushrooms, stems removed, sliced
2 shallots, thinly sliced
1 large garlic clove, minced
2 tbsp olive oil, divided
1 tbsp balsamic vinegar
1 tbsp fresh thyme leaves, divided
Salt and pepper, to taste
Instructions
- Trim the zucchini ends, halve them lengthwise, and slice into ¼-inch thick half-moons.
- Wipe the mushrooms clean. Remove stems from shiitake, and slice all mushrooms into ¼-inch thick pieces.
- Peel and thinly slice the shallots. Mince the garlic clove.
- Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Add zucchini slices and shallots. Sauté for about 15–20 minutes, stirring occasionally, until tender and browned at the edges. Season with salt and pepper.
- Add garlic and cook for another minute, then transfer the mixture out of the pan.
- Drizzle in the remaining tablespoon of olive oil, then toss in the mushrooms.
- Cook for about 10 minutes until they release their liquid and start to brown.
- Stir in balsamic vinegar and half the thyme leaves; cook for another minute.
- Return zucchini and shallot mixture to the pan. Stir until everything is warmed through.
- Garnish with the remaining thyme leaves before serving
Notes
Avoid overcrowding the pan to ensure proper browning. Zucchini can get mushy if overcooked—remove once just tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 3g
- Carbohydrates: 6g
- Protein: 2g