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An extreme close-up overhead shot of garlic sauteed mushrooms and zucchini in a rustic pan, showing the perfect tender-crisp texture.

Sauteed Zucchini and Mushrooms (The Perfect 15-Minute Side Dish)

Learn how to make the best Sauteed Zucchini and Mushrooms! This quick, easy, and healthy side dish is ready in 15 minutes and guaranteed to be perfectly tender-crisp, not soggy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into 1/4-inch half-moons
  • 8 oz cremini mushrooms cleaned and sliced
  • 1 tbsp olive oil
  • 1 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large Skillet
  • 1 Knife
  • 1 Cutting Board

Method
 

  1. Wash and trim zucchini, slicing into 1/4-inch half-moons. Clean and slice mushrooms. Mince garlic.
  2. In a large skillet over medium-high heat, add olive oil and butter.
  3. Add mushrooms in a single layer and cook without stirring for 3-4 minutes until browned on one side. Stir and cook for another 2-3 minutes.
  4. Add zucchini to the pan. Cook for 4-5 minutes, stirring occasionally, until tender-crisp.
  5. Stir in the minced garlic and cook for 30-60 seconds until fragrant.
  6. Remove from heat. Season with salt and pepper, stir in fresh parsley, and serve immediately.

Notes

Tip 1: Don't Crowd the Pan. Use a large skillet to ensure the vegetables sear properly and don't steam.
Tip 2: Salt at the End. Salting at the beginning will draw out too much water and make the vegetables soggy. Season just before serving.
Tip 3: Use High Heat. This helps evaporate moisture quickly and gives the vegetables a nice color and texture.