This Sauteed Zucchini Mushrooms and Onions is a simple yet flavorful side dish that pairs perfectly with almost any main course. By allowing the vegetables to sear in the pan before stirring, you get beautiful caramelized edges that enhance their natural sweetness.
With a tender texture and a savory garlic butter finish, this healthy vegetable medley comes together in just one skillet in under 15 minutes.
Recipe Details
- Flavor Profile: This dish is savory and earthy, highlighting the natural flavors of the vegetables with a rich buttery finish and a punch of aromatic garlic.
- Texture: The zucchini and mushrooms are tender but not mushy, with slightly browned edges from the sautéing process.
- Time: 5 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It is a quick one-pan method suitable for any skill level.
What You’ll Need
To make this recipe, you will need a large 10-12 inch skillet. Using a wide pan is crucial to prevent the vegetables from overcrowding and steaming instead of browning. The ingredient list is minimal, relying on fresh produce like zucchini, button mushrooms, and onions, along with pantry staples like butter, garlic, salt, and pepper.
Ingredient Notes
- Zucchini – You need 2 large zucchinis. Slice them into half-moons for bite-sized pieces that cook evenly. There is no need to peel them; the skin adds color and texture.
- Button Mushrooms – Sliced button mushrooms are perfect here. They act like sponges, absorbing the butter and seasonings.
- Onion – A small onion adds savory depth and a slight sweetness as it cooks down with the other vegetables.
- Butter – Using butter adds a rich flavor that oil alone doesn’t provide, though you can use olive or coconut oil if preferred.
- Garlic – Minced fresh garlic is added at the very end to ensure it becomes fragrant without burning and turning bitter.
Add-ins and Substitutions
- Herbs – Fresh herbs like parsley, thyme, or basil added at the end would bring a fresh, bright note to the dish.
- Cheese – A sprinkle of grated Parmesan cheese right before serving adds a salty, nutty finish.
- Squash – Yellow summer squash can be used in place of, or alongside, the zucchini.
How to Make Sauteed Zucchini Mushrooms and Onions
- Heat Pan: Heat a 10-12 inch skillet over medium heat. Add the butter (or oil) and allow it to just melt.
- Cook the Veggies: Add the halved and sliced zucchini, sliced mushrooms, and onions to the hot pan and arrange them in an even layer. Allow the vegetables to cook for about 3 minutes before stirring. This allows the bottom side of the vegetables to brown. After the initial 3 minutes, stir every couple of minutes for about 6-8 minutes total, or until the vegetables become tender.
- Add Garlic: Add the minced garlic, salt, and pepper to the pan. Stir the vegetables for another 30-60 seconds, or just until the garlic is fragrant.
- Serve or Store: Taste and add additional salt and pepper as needed. Serve immediately or allow to cool before refrigerating.
Pro Tip: Resisting the urge to stir for the first 3 minutes is key. If you stir constantly right from the start, the vegetables will release water and steam rather than developing that delicious golden-brown color.
Recipe Tips
- Don’t Overcrowd: Use a large enough skillet so the vegetables are in a relatively single layer. If they are piled too high, they will steam and become soggy.
- Uniform Slices: Try to slice the zucchini and mushrooms to a similar thickness so they finish cooking at the same time.
- Garlic Timing: Garlic burns very quickly, which is why it is added in the last minute of cooking. Watch it closely to ensure it stays golden and aromatic.
FAQs
- How do I stop my zucchini from getting mushy? Avoid overcooking it and make sure your pan is hot enough. Also, don’t salt the zucchini until the end, as salt draws out moisture which can lead to sogginess during cooking.
- Can I use frozen vegetables? Fresh is definitely best for this sauté method. Frozen zucchini tends to release too much water and will result in a much softer, less caramelized dish.
- Is this gluten-free? Yes, this recipe is naturally gluten-free and low-carb.
Serving Suggestions
- Steak or Chicken: This is the perfect side for grilled meats or roasted chicken.
- Pasta: Toss these veggies with your favorite pasta and a little olive oil for a light vegetarian meal.
- Rice: Serve over steamed white or brown rice for a simple, healthy bowl.
Make This Recipe in Advance
- Storage: As noted in the instructions, you can allow the dish to cool and refrigerate it for up to 5 days in an airtight container.
- Reheating: Reheat in a skillet over medium heat to bring back some of the texture, or simply warm in the microwave.
Sautéed Zucchini, Mushrooms, and Onions
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Description
This Sautéed Zucchini, Mushrooms, and Onions is a simple yet flavorful side dish that pairs perfectly with almost any main course. By allowing the vegetables to sear in the pan before stirring, you get beautiful caramelized edges that enhance their natural sweetness. With a tender texture and a savory garlic butter finish, this healthy vegetable medley comes together in just one skillet in under 15 minutes.
Ingredients
- 1 Tablespoon butter (or olive or coconut oil)
- 2 large zucchini, halved and sliced into half-moons
- 8 ounces button mushrooms, sliced
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Heat the Pan
Place a large 10-12 inch skillet over medium heat. Add the butter (or oil) and allow it to melt completely.
Sear the Veggies
Add the sliced zucchini, mushrooms, and onion to the hot pan. Spread them out into an even layer. Crucial Step: Let the vegetables cook undisturbed for about 3 minutes. This allows the bottom layer to brown and caramelize rather than steam.
Sauté Until Tender
After the initial sear, stir the vegetables. Continue to cook, stirring every couple of minutes, for another 6 to 8 minutes, or until the zucchini and mushrooms are tender and golden brown.
Season and Finish
Add the minced garlic, salt, and pepper to the skillet. Sauté for just 30 to 60 seconds, stirring constantly, until the garlic is fragrant (be careful not to burn it).
Serve
Remove from heat. Taste and adjust seasoning if necessary. Serve immediately while hot.
Notes
Don’t Salt Too Early: Wait to add the salt until the end (step 4). Salt draws moisture out of vegetables, so adding it too early can cause the zucchini to steam and become mushy instead of browning.
The “No Stir” Rule: Resisting the urge to stir for the first 3 minutes is the secret to flavor. That contact with the hot pan creates the delicious golden crust.
Pan Size: Use a large skillet. If the vegetables are piled on top of each other, they will release water and stew in their own juices. You want them to have enough room to roast against the hot metal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté / Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 60
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: sauteed zucchini and mushrooms, healthy vegetable side dish, easy zucchini recipe, mushroom onion skillet, low carb side dish, gluten free vegetable recipe, 15 minute side dish
