Delicious Easy Skillet Zucchini and Mushrooms Recipe!

Introduction

Cooking has always been more than just a way to feed the belly — it’s a way to hold onto stories and memories that shape us. Growing up, I spent countless afternoons watching my grandmother work her magic in the kitchen, turning simple ingredients into meals stuffed with warmth and love. Those moments weren’t just about food; they were about family, tradition, and the feeling of belonging. Recreating those beloved recipes today is how I keep those memories alive, blending a little creativity with the flavors of the past. This skillet zucchini and mushrooms dish is one of those simple, heartfelt recipes that brings people together around the table, reminding us that food carries the stories we cherish most. Print

Ingredients and measurement

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 (such as thyme and oregano) or 1 teaspoon dried herbs ¼ cup vegetable broth Chopped fresh parsley, for garnish Grated parmesan, for garnish

Preparing time

10 minutes

Cooking time

20 minutes

Instructions

Step 1: Sauté zucchini

Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Toss in the zucchini slices, season with salt and pepper, and cook for about 3 to 4 minutes until they’re just tender enough to stab with a fork but still holding their shape. Remove and set aside. Wipe the skillet clean to get rid of extra liquid—that little trick keeps everything from steaming instead of browning.

Step 2: Cook onions and mushrooms

Put the skillet back on the heat, add the remaining butter, and melt it down over medium-high. Toss in the diced onion and stir around for 2 minutes, just until they start to soften and turn translucent. Then add the mushrooms. Let them cook for 5 to 7 minutes, stirring now and again, until they’re nicely browned and tender.

Step 3: Add garlic and herbs

Stir in the minced garlic and herbs. Cook for just about 20 seconds—trust me, this short time means you get the full garlic flavor without it burning and going bitter.

Step 4: Combine veggies and broth

Return the zucchini to the skillet and mix gently with the mushrooms. Heat everything together for a minute. Pour in the vegetable broth and let it cook for about 2 minutes to get those flavors mingling and the liquid slightly reduced.

Step 5: Final seasoning and garnish

Give everything a taste, then season with salt and black pepper as you like. Remove from heat. Just before serving, sprinkle with fresh parsley and a little grated parmesan for that cozy, slightly cheesy finish.

Notes

Keep an eye on those mushrooms

Mushrooms can release a ton of water, which sometimes floods the pan instead of browning. If that happens, just crank the heat a bit or drain off extra liquid so they get golden and not soggy.

Butter and olive oil combo

This mix gives you the flavor of butter without burning it, thanks to the olive oil. But don’t rush the heat—too hot, and the butter will brown too fast.

Zucchini thickness

If the slices are too thick, they won’t cook evenly or blend as nicely with the mushrooms. Thin half-moons keep things balanced and pretty.

Herbs swap

Fresh herbs always feel brighter but dried work fine too—just use a little less. I’ve had times when I forgot fresh herbs and added a pinch of dried oregano anyway, and the dish was still great!

Cooking tips :

Use fresh herbs for brighter flavor

Nothing beats fresh herbs when you want your mushrooms and zucchini to really sing. I always reach for thyme and oregano because they bring such a lovely earthiness. If you forgot fresh, dried works fine, just use less.

Don’t overcrowd the pan

One of my biggest kitchen oops moments was loading WAY too many mushrooms in the skillet. They ended up steaming instead of browning. Spread them out and give some space to get that nice caramelization.

Wiping the skillet is key

After the zucchini cooks, wiping out the skillet can feel like an extra step that’s easy to skip, but trust me—any leftover liquid can make the mushrooms soggy. This little move really helps everything brown perfectly.

Butter and olive oil combo for better cooking

The mix of olive oil and butter not only adds flavor but keeps the butter from burning too fast. I learned this trick after too many burned batches, so now it’s my go-to for sautéing veggies.

Vegetable broth for moisture and depth

Adding broth near the end adds moisture without drowning the veggies. Sometimes I forget it and the dish feels a bit dry, so don’t skip this step if you want that perfect finish.

FAQ

Can I use other mushrooms instead of button mushrooms?

Absolutely! Cremini, shiitake, or even portobello will work, just adjust cooking time a bit—the bigger the mushroom, the longer it might take to get tender and browned.

What can I substitute for butter?

If you want to skip butter, using all olive oil is totally fine. The flavor changes a bit but still delicious. For dairy-free, try a vegan butter or more veggie broth to keep things moist.

Can I make this ahead of time?

You can, but I recommend rewarming gently on the stove rather than the microwave to keep the mushrooms from turning rubbery. Fresh is always best, especially with that sprinkling of parsley and parmesan right before serving.

Why is wiping the skillet between steps important?

Leftover water from zucchini makes mushrooms steam, not brown. Wiping ensures you get nice, golden mushrooms instead of soggy ones.

Is it okay to skip the parmesan?

Of course! Parmesan adds a salty, nutty flavor, but this dish is flavorful enough with herbs and seasoning alone. You can also swap with nutritional yeast for a cheesy touch without dairy.

Conclusion

This little veggie sauté has been one of those unexpected kitchen wins that feels simple but somehow cozy—like a warm hug on a busy weeknight. I’ve definitely burned mushrooms before trying to rush them, and that smoky smell? Not exactly appetizing. But when you take your time and stir just enough, the mushrooms and zucchini turn into this earthy, buttery mix that’s honestly addictive. The fresh herbs give it a nice little lift, and the parmesan on top? Oh, that’s the kind of finishing touch that gets you licking your plate. The best part is how flexible this recipe is—you can toss it with pasta, spoon it over rice, or just eat it straight from the pan if no one’s looking. Just a heads up: sometimes the liquid from the zucchini sneaks back into the pan and makes things a bit watery, so wiping the pan clean mid-cook is a game-changer I wish I’d always remembered from the start.

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