Dinner

Skillet Zucchini and Mushrooms with Garlic and Herbs Recipe

ByRafael Mansero December 25, 2025December 25, 2025

Introduction

This Skillet Zucchini and Mushrooms recipe is a quick and flavorful side dish that brings out the best in simple vegetables. Sautéed to perfection with garlic and fresh herbs, it’s perfect for a weeknight meal or a special dinner.

A close-up of a white pan filled with cooked mushrooms and sliced zucchini. The dish has whole and halved brown mushrooms with a slightly shiny surface from being sautéed. The zucchini is cut into half-moon shapes, showing a green skin and pale green inside. The vegetables are mixed with small bits of cooked onions and sprinkled with chopped green herbs, giving a fresh touch. A silver spoon is resting among the vegetables inside the pan. Small sprigs of thyme lay on top and around the pan, with a slight glaze of oil or sauce coating the ingredients. The cooking pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Add olive oil and 1/2 tablespoon butter to a large skillet and heat over medium-high heat.
Step 2: Add zucchini slices to the hot oil; season with salt and pepper. Cook for 3 to 4 minutes until fork-tender. Remove zucchini from skillet and set aside. Wipe out any liquid in the skillet if needed.
Step 3: Return skillet to the burner and add remaining butter. Melt over medium-high heat.
Step 4: Stir in the onions and cook for 2 minutes until just softened.
Step 5: Add mushrooms and cook for 5 to 7 minutes until tender and browned, stirring occasionally.
Step 6: Stir in garlic and herbs; cook for 20 seconds to release aromas.
Step 7: Return zucchini to the skillet, mix with mushrooms, and cook for 1 minute until heated through.
Step 8: Pour in vegetable broth and cook for 2 minutes to combine flavors.
Step 9: Taste and adjust salt and pepper as needed.
Step 10: Remove skillet from heat.
Step 11: Sprinkle with parsley and parmesan before serving.

Tips & Variations

Use fresh herbs like thyme or oregano to brighten the dish, or substitute with dried herbs if fresh aren’t available.
For added richness, try finishing with a squeeze of lemon juice or a drizzle of balsamic vinegar.
Swap button mushrooms with cremini or shiitake for a deeper flavor.

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, adding a splash of vegetable broth if needed to maintain moisture.

How to Serve

A close-up view of a cooked vegetable dish showing about two main layers: one layer of golden brown mushrooms, some whole and some sliced, with a glossy, slightly oily texture, and a second layer of bright green and yellow zucchini slices, cut into half-moons, mixed throughout. Small bits of finely chopped herbs like parsley are scattered on top, giving a fresh green contrast, and there is a shiny, light brown sauce coating the vegetables. A silver spoon is partly buried in the mixture, catching some of the juice. The background is 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 frozen zucchini or mushrooms?

Frozen zucchini or mushrooms tend to release more water and can become mushy. It’s best to use fresh vegetables for this recipe to maintain texture and flavor.

What can I serve with Skillet Zucchini and Mushrooms?

This dish pairs well with grilled meats, roasted chicken, or can be served over rice or pasta for a satisfying vegetarian meal.

Rafael Mansero