When you need a quick, wholesome, and flavor-packed side dish, this Skillet Zucchini and Mushrooms is the answer. Sautéed in olive oil with garlic and herbs, finished with a sprinkle of Parmesan and fresh parsley, this dish transforms humble vegetables into something you’ll crave on repeat.
Perfect as a side to just about any protein or served as a light vegetarian main, it’s a one-pan wonder you can pull together in just 20 minutes.
Why I Love This Recipe
This recipe is the perfect mix of convenience and flavor. Zucchini and mushrooms cook quickly, soak up seasoning beautifully, and pair well with everything from chicken to pasta. It’s naturally low-carb, gluten-free, and can easily be made vegan by skipping the cheese.
It’s also super adaptable: add more herbs, stir in spinach, or toss with pasta or rice for a complete meal.
Ingredients
- 2 medium zucchinis, sliced
- 8 oz mushrooms, sliced (cremini or button)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Swaps and Notes
- Herbs: Swap in Italian seasoning or fresh rosemary for a different twist.
- Add Protein: Toss in grilled chicken or chickpeas for a quick meal.
- Make it Vegan: Skip the Parmesan or use a dairy-free cheese alternative.
- Other Veggies: Add red bell peppers or spinach for even more color and nutrients.
How to Make Skillet Zucchini and Mushrooms
1. Heat the Skillet
In a large skillet, heat olive oil over medium heat.
2. Cook the Mushrooms
Add the sliced mushrooms to the skillet and sauté for 4–5 minutes, stirring occasionally, until browned and tender.
3. Add Zucchini and Garlic
Stir in the zucchini and minced garlic. Cook for another 4–5 minutes, or until the zucchini is just tender but still slightly crisp.
4. Season the Veggies
Sprinkle in the oregano, thyme, salt, and pepper. Stir to coat and cook for 1 more minute to blend the flavors.
5. Finish with Cheese (Optional)
If using, sprinkle with grated Parmesan and let it melt into the warm vegetables.
6. Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve warm.
Tips for Success
- Don’t overcrowd the pan—this helps the mushrooms brown instead of steam.
- Slice zucchini evenly so they cook at the same rate.
- Adjust salt and herbs to taste depending on whether you’re pairing with mild or bold mains.
- Great served immediately, but leftovers reheat well too!
Serving Suggestions & Pairings
This dish is wonderfully flexible. Here’s how to serve it:
- Pair with Tangy Chicken Salad with No Mayo for a light, balanced meal.
- Serve as a veggie side to Chicken Enchiladas for a wholesome dinner combo.
- Add to your brunch table alongside One-Pan Breakfast Bake.
- Meal-prep it with a protein and a carb for easy lunches.
- Complement with a quick snack or dessert like 3-Ingredient Oatmeal Cookies or Monster Cookie Energy Balls.
Storage and Leftover Tips
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet with a splash of oil or microwave until heated through.
- Leftover Use: Add to omelets, stir into pasta, or fold into quesadillas.
More Recipes You’ll Love
If you enjoyed this quick veggie dish, try these other healthy, flavorful favorites:
- Tangy Chicken Salad (No Mayo)
- Chicken Enchiladas
- One-Pan Breakfast Bake
- 3-Ingredient Oatmeal Cookies
- No-Bake Monster Cookie Energy Balls
Final Thoughts
This Skillet Zucchini and Mushrooms recipe proves that simple ingredients can shine with the right technique and seasonings. It’s fast, flavorful, and endlessly versatile—just the way a weekday recipe should be. Whether you’re serving it as a side or light meal, it’s sure to become a repeat request.
Tried it? Tag @ChefManiac and let us know how you served it! And be sure to follow for more easy recipes with fresh ingredients and big flavor.
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