Perfect Skillet Zucchini and Mushrooms
Introduction
Whip up a quick, savory side that highlights the best of seasonal vegetables. This one-pan zucchini and mushrooms dish delivers tender-crisp texture and deep, earthy flavors with minimal cleanup—perfect for weeknight dinners or impromptu gatherings.
Ingredients
- 2 medium zucchini (about 1 lb), trimmed and cut into ½-inch half-moons
- 12 oz cremini or white mushrooms, wiped clean and sliced ¼ inch thick
- 3 tbsp olive oil (or a mix of oil and butter)
- 1 medium yellow onion, halved and thinly sliced
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves (or ¾ tsp dried)
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley or chives
- 1 tbsp fresh lemon juice or balsamic vinegar (optional)
Instructions
- Prepare the vegetables: slice the zucchini into ½-inch half-moons and the mushrooms into ¼-inch slices. Halve and thinly slice the onion; mince the garlic.
- Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. Once shimmering, add the mushrooms in a single layer (cook in batches if needed) and sauté undisturbed for 3–4 minutes to develop color. Stir and cook 2 more minutes until golden; season with salt and pepper, then transfer to a plate.
- Add 1 tbsp oil to the same skillet. Add the onion and cook 3–4 minutes until softened. Stir in the garlic, thyme, smoked paprika, and red pepper flakes (if using); cook 1 minute until fragrant.
- Add the zucchini to the skillet. Cook 6–8 minutes, stirring occasionally, until tender-crisp and lightly browned in spots.
- Return the mushrooms to the skillet and toss everything together. Cook for 1–2 minutes to reheat and blend flavors. Taste and adjust salt and pepper.
- Off the heat, stir in parsley or chives and lemon juice or balsamic vinegar. Serve warm as a side.
Pro Tips & Notes
- Do not overcrowd the pan: If your skillet is smaller than 12 inches, sauté the mushrooms in two batches to ensure they brown rather than steam.
- Dry your mushrooms: Wipe mushrooms clean with a damp cloth or paper towel (do not rinse) to keep them from becoming soggy.
- Finish with acid: A splash of lemon juice or balsamic vinegar right before serving brightens the dish and balances the earthy, savory notes.
Nutrition Facts (per serving)
- Calories: ~110
- Protein: ~4g
- Carbohydrates: ~9g
- Fat: ~7g
- Sodium: ~120mg
- Dietary Fiber: ~3g
Frequently Asked Questions
- Q: Can I use other mushrooms? A: Yes. Shiitake or a mix of wild mushrooms work well. Adjust cook time if using delicate varieties to avoid overcooking.
- Q: How should I store leftovers? A: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Q: Can I turn this into a main dish? A: Add cooked quinoa, pasta, or white beans, and top with grated Parmesan or toasted pine nuts for a simple vegetarian main.