Sauteed Zucchini, Mushrooms, and Onions Recipe

Introduction

This sautéed zucchini, mushrooms, and onions dish is a simple, flavorful side that highlights fresh vegetables with minimal ingredients. It’s quick to prepare and perfect for a weeknight dinner or a light lunch accompaniment.

Ingredients

• 2 medium zucchinis (sliced into half-moons, about 1 pound)
• 8 ounces mushrooms (button or cremini, sliced)
• 1 medium onion (thinly sliced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• Salt to taste
• Black pepper to taste
• 1 teaspoon dried thyme (optional)
• Fresh parsley (chopped, for garnish, optional)

Instructions

1. Step 1: Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, thinly slice the onion, and mince the garlic.
2. Step 2: Place a large skillet over medium heat and add the olive oil. Let it heat for about 1 minute.
3. Step 3: Add the sliced onions to the skillet and sauté for about 3 minutes, until they start to soften and become translucent.
4. Step 4: Add the minced garlic and sliced mushrooms. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
5. Step 5: Add the sliced zucchini to the skillet. Season with salt, black pepper, and dried thyme if using. Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
6. Step 6: Taste and adjust the seasoning with more salt or pepper if needed.
7. Step 7: Remove from heat, transfer to a serving dish, and garnish with chopped fresh parsley if desired. Serve warm.

Tips & Variations

• Use baby bella mushrooms for a richer flavor or shiitake for an earthier taste.
• Add a splash of balsamic vinegar or a squeeze of lemon juice at the end for brightness.
• Include a pinch of red pepper flakes for a bit of heat.
• Swap olive oil for butter or a mix of both for a richer finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables are best for this recipe to retain texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture during cooking.

Is this dish suitable for vegan diets?

Yes, this recipe is naturally vegan as it contains only plant-based ingredients. Just be sure your cooking oil is vegan-friendly (olive oil is a great choice).

Sauteed Zucchini, Mushrooms, and Onions Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This simple and flavorful recipe features sautéed zucchini, mushrooms, and onions cooked to tender perfection with garlic and herbs. It’s an easy side dish that pairs well with a variety of main courses, highlighting the fresh, earthy flavors of the vegetables.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis (sliced into half-moons, about 1 pound)
• 8 ounces mushrooms (button or cremini, sliced)
• 1 medium onion (thinly sliced)
• 2 cloves garlic (minced)

Seasonings

• 2 tablespoons olive oil
• to taste salt
• to taste black pepper
• 1 teaspoon dried thyme (optional)
• for garnish fresh parsley (chopped, optional)

Instructions

1. Prepare Vegetables: Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moon shapes, slice the mushrooms, thinly slice the onion, and mince the garlic to get everything ready for cooking.
2. Heat Olive Oil: Place a large skillet over medium heat and add the olive oil. Allow it to heat for about one minute to ensure it’s hot enough for sautéing.
3. Sauté Onions: Add the sliced onions to the skillet and cook for about 3 minutes, stirring occasionally, until they begin to soften and turn translucent.
4. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for an additional 3 to 4 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
5. Add Zucchini and Season: Add the sliced zucchini to the skillet. Season with salt, black pepper, and dried thyme if using. Sauté everything together for 3 to 5 minutes, stirring frequently, until the zucchini is tender but still has some firmness.
6. Adjust Seasoning: Taste the vegetables and adjust the seasoning with more salt or pepper if needed to suit your preference.
7. Serve: Remove the skillet from heat. Transfer the sautéed vegetables to a serving dish, garnish with fresh chopped parsley if desired, and serve warm.

Notes

• You can substitute fresh thyme for dried thyme if preferred; use about 1 tablespoon fresh thyme.
• For a richer flavor, consider adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese before serving.
• This dish is best served immediately but can be refrigerated for up to 2 days and reheated gently.
• Feel free to add other vegetables like bell peppers or spinach for variety.
• Use a non-stick or well-seasoned skillet to prevent sticking and ensure even cooking.

Keywords: sautéed zucchini, mushrooms, onions, side dish, vegetarian, easy vegetable recipe, quick sauté