Dinner

Sautéed Zucchini and Mushrooms with Garlic and Herbs Recipe

BySimon Carel November 10, 2025November 10, 2025

Introduction

This sautéed zucchini and mushrooms dish is a golden, garlicky vegetable side that brings rich flavors to your meal. Tender zucchini and browned mushrooms are enhanced with fresh herbs and a touch of butter for a comforting, easy-to-make side.

The image shows a close-up of cooked vegetables, mainly sliced zucchini and whole mushrooms, all coated in a shiny glaze. The zucchini slices are bright green with a soft yellow center and look tender, while the mushrooms are deep brown with a rich, cooked texture. Small sprigs of green herbs are scattered over the vegetables, adding a fresh touch. The dish appears juicy and glossy, with visible tiny bits of seasoning. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
3 tbsp butter, divided
2 small zucchini, thinly sliced
Salt and black pepper to taste
1 small yellow onion, finely diced
1 lb button mushrooms
3–4 cloves garlic, minced
2 tsp fresh herbs, chopped (or 1 tsp dried thyme or oregano)
1/4 cup vegetable broth
Parsley and Parmesan for garnish (optional)

Instructions

Step 1: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Let the butter foam slightly before proceeding.
Step 2: Add sliced zucchini with a pinch of salt and pepper. Sauté for 3–4 minutes until lightly golden and tender. Remove from pan and set aside.
Step 3: Melt another tablespoon of butter in the same skillet. Add diced onion and cook 2–3 minutes until translucent.
Step 4: Add mushrooms and cook 5–6 minutes, allowing them to brown. Avoid stirring too often.
Step 5: Stir in garlic and herbs. Cook for 30 seconds until fragrant.
Step 6: Pour in vegetable broth and simmer for 2–3 minutes to deglaze and meld flavors.
Step 7: Return zucchini to pan, toss everything together, and swirl in final tablespoon of butter. Cook 1 minute until glossy and well-coated.

Tips & Variations

Use a mix of mushrooms like cremini or shiitake for a deeper flavor.
Swap vegetable broth for white wine to add a subtle acidity.
Add a pinch of red pepper flakes for a gentle heat boost.
Top with grated Parmesan and fresh parsley just before serving for extra flavor and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To avoid sogginess, reheat over medium heat without adding extra moisture.

How to Serve

A close-up view of cooked vegetables showing sliced zucchini and whole mushrooms. The zucchini slices are round with a green outer skin and a yellowish center, scattered evenly across the image. The mushrooms are brown, glossy, and slightly wrinkled, mixed closely with the zucchini. Small green herb leaves are sprinkled on top, with a slightly shiny oily coating covering all the vegetables, giving a cooked and glazed look. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, yellow squash or pattypan squash work well and have similar cooking times and texture.

Is this recipe suitable for a vegan diet?

You can make it vegan by replacing butter with vegan margarine or additional olive oil, and skipping the Parmesan garnish.

Simon Carel