Sautéed Zucchini and Mushroom Recipe

Earlier this week, one of my best friends and I went on a girls’ work trip to the beach. I’m fully convinced I have the best job. I got to write (two articles, two assignments for grad school, and TWENTY-FIVE outlines for blog posts) and make food. This was one of the recipes that she liked the most.

*Side note: For more detailed information, read below the recipe. If the recipe is all you want, here it is, my friends!

Video How To:

Why You Will Love This Sautéed Zucchini and Mushroom Recipe

• Quick & Easy: This dish comes together in under 10 minutes, making it perfect for busy weeknights or a last-minute side dish.
• Simple Ingredients, Big Flavor: With just a handful of pantry staples, you get a buttery, savory, and slightly crisp combination that enhances the natural flavors of the zucchini and mushrooms.
• Healthy & Nutritious: Zucchini is packed with vitamins and fiber, while mushrooms provide a great source of antioxidants and umami flavor without adding many calories.
• Versatile & Customizable: This recipe pairs well with almost anything—serve it as a side for grilled chicken, toss it with pasta, or add it to an omelet for an easy breakfast upgrade.
• Perfectly Sautéed Texture: The combination of butter and olive oil ensures a beautiful golden brown on the veggies while keeping them tender with just the right amount of bite.

Cost of Making Sautéed Zucchini and Mushroom

Ingredients for the Sautéed Zucchini and Mushroom

Zucchini (or Squash of Your Choice)

• Zucchini is a fantastic, low-calorie vegetable with a mild flavor that soaks up seasonings beautifully. If you want a slightly sweeter taste, try using yellow squash instead.
• When choosing zucchini, look for firm, smooth, glossy skin. Smaller zucchini tend to be more tender, while larger ones can be slightly watery and have more seeds.
• Local Tip: If you love farm-fresh produce, check out local farmers’ markets or consider growing your own zucchini—it’s one of the easiest veggies to cultivate in a backyard garden!

Mushrooms

• Mushrooms add an earthy, umami depth to the dish. Baby Bella (Cremini) mushrooms are an excellent choice for a richer taste, while White Button mushrooms offer a more subtle flavor.
• Always wash mushrooms lightly and pat them dry before cooking—avoid soaking them, as they absorb water quickly and can become soggy.
• Want to level up the flavor? Try a mix of mushrooms, such as shiitake, oyster, or portobello, for variety.

Olive Oil – Try a Texas-Made Version!

• Many people don’t realize that Texas produces some fantastic olive oil! The warm, dry climate in areas like the Hill Country (especially around Dripping Springs and Wimberley) is perfect for growing high-quality olives.
• Look for Texas olive oil brands like Texas Hill Country Olive Co., Bella Vista Ranch, or Sandy Oaks Olive Orchard to support local growers and enjoy fresh, robust flavors.
• A good-quality olive oil will enhance the dish by adding a smooth, slightly peppery finish. For the best flavor and health benefits, look for cold-pressed, extra virgin olive oil.

Butter – The Perfect Pairing with Olive Oil

• Using both butter and olive oil gives you the best of both worlds—butter adds richness, while olive oil prevents it from burning at high heat.
• For a deeper, nuttier taste, try using European-style butter with a higher fat content and a creamier texture.

Cracked Fresh Salt & Pepper

• Freshly cracked salt and pepper greatly enhance the natural flavors of the zucchini and mushrooms.
• If you want to experiment, try using flaky sea salt for a bit of crunch or smoked salt for a hint of extra depth.

Recipe Notes for Sautéed Zucchini and Mushroom

Don’t Overcrowd the Pan—Give the zucchini and mushrooms plenty of space in the pan. If they’re too crowded, they’ll steam instead of getting that nice golden-brown sear. If necessary, cook in batches.

High Heat for the Best Sear – Let your pan get hot before adding the vegetables. That sizzle you hear means they’re getting a great sear, which enhances flavor and texture.

Adjust the Cooking Time – Seven minutes gives you a tender but slightly crisp texture. If you prefer a softer bite, cook a minute or two longer; take them off the heat sooner for a firmer texture.

Season at the End – Salt draws out moisture, so if you add it too early, your zucchini might turn mushy. Sprinkle the salt toward the end for the best texture.

Customize It!

• Add garlic—A minced clove or a dash of garlic powder will elevate this dish to the next level.
• Sprinkle with Parmesan cheese – A bit of grated Parm adds a flavorful boost.
• Toss in red pepper flakes – A pinch of crushed red pepper will do the trick if you like a little heat.
• Use fresh herbs – Chopped parsley, thyme, or basil brings extra brightness to the dish.

What to Serve with Sautéed Zucchini and Mushroom

We’re working on adding some main dish recipes to the site, but for now, be sure to pair them with a glass of sweet or unsweet tea.

How to Store Sautéed Zucchini and Mushroom

Storing Leftovers

• Let it Cool First – Allow the vegetables to cool to room temperature before storing to prevent excess condensation (which can make them soggy).
• Use an Airtight Container – Store in an airtight container in the refrigerator for up to 3 days. (Freezing is not recommended)

Reheating Tips

• Best Method – Stovetop: Heat a pan over medium heat, add a drizzle of olive oil or butter, and sauté for a couple of minutes until warmed through. This helps restore some of the texture.
• Microwave (Quick Option): Reheat in 30-second intervals in the microwave, stirring in between, but note that this may make the zucchini softer.
• Oven Method (For Large Batches): Spread leftovers on a baking sheet and bake at 350°F (175°C) for 5-10 minutes to gently reheat without making them too mushy.