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
Scale
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