Sauteed Zucchini and Mushrooms
Garlicky bites of zucchini and mushrooms come together in less than ten minutes to create this side dish featuring sautéed zucchini and mushrooms.
Equipment
- Large skillet
Ingredients
Vegetables
- 3 medium Italian zucchini quartered lengthwise and cut into ½ inch pieces, about 6 cups
- 8 ounces baby bella, crimini, or white mushrooms cut into approximately ¼-inch slices
- 1 tablespoon olive oil
- 4 large garlic cloves minced
- 1 teaspoon kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided, adjust to taste
- 2 tablespoons butter divided
- 2 tablespoons chopped fresh Italian parsley
Instructions
Cooking Instructions
- In a large skillet over medium-high heat, warm the oil and then add the zucchini. Toss to coat and season with salt and pepper.
- Cook while stirring occasionally, for about 3 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan.
- Add 1 tablespoon of butter to the pan and then add the mushrooms. Toss to coat and then cook, while stirring occasionally, for 2 minutes.
- Add the garlic and continue cooking, until fragrant, about 1-2 minutes more.
- Add the remaining butter to the pan and stir to melt. Return the zucchini to the skillet and season with salt and pepper. Stir to combine.
- Taste and adjust salt and pepper as desired. Remove from the heat, sprinkle with parsley, and serve warm.
Notes
The cooking time for this recipe will vary depending on the size of the vegetables. We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.
Nutrition
Serving: 1servingCalories: 92kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 433mgPotassium: 554mgFiber: 2gSugar: 5gVitamin A: 552IUVitamin C: 32mgCalcium: 32mgIron: 1mg
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