Can I make Skillet Zucchini and Mushrooms ahead of time?

Yes, you can make Skillet Zucchini and Mushrooms a few hours ahead. However, it tastes best fresh. For the best texture, cook it, cool it, and reheat it gently in a skillet before serving.

How do I keep zucchini from getting soggy?

Cook the zucchini quickly over medium-high heat, then remove it from the skillet. Also, wipe out extra liquid before cooking the mushrooms. This keeps pan-fried zucchini tender instead of watery.

Should I peel zucchini before cooking it?

No, you do not need to peel zucchini before cooking it. The skin adds color, texture, and freshness. Wash the zucchini well, trim the ends, and slice it into thin half moons.

What mushrooms work best for Skillet Zucchini and Mushrooms?

Small button mushrooms work great in Skillet Zucchini and Mushrooms. However, cremini or baby bella mushrooms also taste delicious because they bring a deeper flavor and pair well with garlic and herbs.

Can I make Skillet Zucchini and Mushrooms dairy-free?

Yes, you can make this recipe dairy-free. Use olive oil instead of butter and skip the parmesan. Then finish the dish with parsley, black pepper, and a little lemon juice for fresh flavor.

Is Skillet Zucchini and Mushrooms a healthy side dish?

Yes, Skillet Zucchini and Mushrooms is a healthy side dish made with fresh vegetables, herbs, olive oil, and vegetable broth. It works well with low-carb, vegetarian, and balanced meals.

Skillet Zucchini and Mushrooms: 7 Easy Reliable Tips

Description

Fresh, healthy, and absolutely delicious Skillet Zucchini and Mushrooms made with tender zucchini, browned mushrooms, garlic, herbs, butter, vegetable broth, parsley, and parmesan.

Ingredients

1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin half-moon slices
Salt and black pepper, to taste
1 small yellow onion, finely diced
1 pound small button mushrooms, cleaned and patted dry
3 to 4 cloves garlic, minced
2 teaspoons fresh chopped herbs, or 1 teaspoon dried herbs such as thyme and oregano
1/4 cup vegetable broth
Chopped fresh parsley, for garnish
Grated parmesan, for garnish

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Instructions

Add olive oil and 1/2 tablespoon butter to a large skillet and set it over medium-high heat.
Add zucchini slices to the hot oil, season with salt and pepper, and cook for 3 to 4 minutes, or until fork-tender.
Remove zucchini from the skillet and set it aside. Wipe out any liquid in the skillet.
Return the skillet to the burner and add the remaining butter. Melt the butter over medium-high heat.
Stir in the onions and cook for 2 minutes, or until just softened.
Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
Stir in garlic and herbs and cook for 20 seconds.
Return zucchini to the skillet and mix it with the mushrooms. Cook for 1 minute, or until heated through.
Pour in the vegetable broth and cook for 2 minutes.
Taste for salt and pepper and adjust as needed.
Remove the skillet from heat.
Sprinkle with parsley and parmesan, then serve.

Notes

Cook zucchini first and remove it from the pan to keep it tender.
Let mushrooms sit briefly between stirs so they brown instead of steam.
Use thyme, oregano, parsley, basil, or rosemary based on what you have.
For a dairy-free version, use olive oil instead of butter and skip the parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 156
Sugar: 4g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g
Cholesterol: 23mg