Sautéed Mushrooms and Zucchini is seriously one of those lifesaver dishes when you get home late, open the fridge, and think ugh… what am I going to throw together for dinner? Sometimes I’ll do this after a long grocery day just because it’s fast and you can basically eat it on its own or toss it alongside something else. If you’re tired of basic veggies, but also low-key don’t want to do a giant clean-up (been there), this easy go-to will fill you up and taste mighty darn good. Really, it’s even better if you want to check out more ideas using mushrooms like in this killer mushroom chicken recipe I tried last month. 
Why Make This Recipe?
I’ll be blunt, I have a deep love for recipes where the hardest part is, well, chopping things. Sautéed Mushrooms and Zucchini is about as easy as it gets, but still feels like a meal with actual flavor (not just sad, steamy mush). You get that perfect sizzle, a little caramelized edge, and honestly it’s got enough going on to skip the meat if you want.
It’s a great way to use up zucchini that’s slightly on its last leg (I know I’m not the only one with forgotten produce here). You also only need a handful of pantry basics—no wild spices, nothing weird. Real talk, you can toss them over rice, pile it over toast, or just eat straight out of the pan. Super satisfying for something so simple.
Friends have told me this is their “wow, am I a five-star chef now?” moment. You get the taste, without the headache.
Tips for Making Sautéed Vegetables
Honestly, you don’t need a million fancy gadgets for this. Good skillet, a decent spatula, you’re set. The trick here (learned after years of kinda-mushy fails): dry your veggies after washing. Mushrooms especially love to hold onto water, so dry them well or you’ll end up steaming instead of getting that golden edge.
Heat matters. Start with your pan nice and hot—think “if I touch this, I regret it” hot. This will help veggies caramelize instead of go limp. Also, go easy on crowding the skillet. I know the temptation… I’ve been like, “eh, just cram them all in, what could possibly go wrong?” The answer: soggy sadness.
A little oil (olive oil is my standard), salt, and some patience brings out big taste. And don’t over-stir! Let them sit for a minute or two before tossing again for that browned side you want.
How to Sauté Zucchini and Mushrooms
Slice your zucchini and mushrooms — about the same size so they cook evenly. Get your skillet preheated, medium-high, just to keep things movin’. Drizzle olive oil in there, toss in your mushrooms first. Why? They take longer and you’ll want them nicely browned. After a couple of minutes, toss in the zucchini.
Give it all a good stir, but then just let things do their thing for about three-four minutes, stir just occasionally. Once they start to get some color, sprinkle in some salt and pepper (and garlic, if you’re a garlic nut like me). Sometimes I throw a pinch of red pepper flakes or a splash of lemon at the end. Whatever you’re in the mood for—no rules here.
When everything looks browned and tender, take off the heat and serve. Zero fuss, big payoff.
Recipe Tips and Substitutions
You wanna keep it exciting? Swap in other fresh veggies if you like—yellow squash works almost the same way as zucchini, and bell peppers are pretty great too. I’ve also tried this with a mix of cremini and button mushrooms just because I had both.
No olive oil? Use butter for rich flavor, or avocado oil if you’re feeling ~healthy~.
Add a sprinkle of parmesan cheese for some extra punch at the end, or throw in chopped fresh herbs. Dill, fresh basil, or parsley? Just go wild. Heck, try soy sauce if you want a more umami vibe.
And if you don’t have mushrooms or zucchini? Not the end of the world. Summer squash, asparagus tips, even a handful of spinach will get the job done.
Serving Suggestions
OK, so what the heck should you do with your Sautéed Mushrooms and Zucchini?
- Top a fat slice of sourdough toast (brits might call it “tea time magic”)
- Stuff into an omelette for a killer breakfast-for-dinner
- Serve next to grilled chicken or steak (or, let’s be real, whatever scraps you’ve got from leftovers)
- Toss over fluffy couscous or plain rice—easy and super filling
Storage and Reheating Tips
Not gonna lie: leftovers sometimes taste even better the next day. Let your cooked mushrooms and zucchini cool before tossing into an airtight container.
Store in the fridge up to three days. If you go longer, they get a bit too soft (but still edible, just not my jam). Reheat in a skillet with a splash more oil—microwave works too, it just won’t have those nice crispy bits anymore.
Pro tip: Add a squeeze of lemon after reheating to wake up the flavors!
“Honestly, I made this twice this week—easy after a long workday, and my teenager actually ate veggies for once. A total win!” – Sam, loyal reader
Common Questions
Can I use frozen vegetables?
Yes, but they’ll release more water and might turn out softer. Fresh definitely tastes better here.
Do I need to peel the zucchini?
Nope! I leave the skin on. Just wash it well and slice.
Can I make this ahead for meal prep?
For sure. It holds up great in the fridge for a couple days, just don’t expect that fresh pan-crisp.
Is there a way to make it less oily?
Reduce the oil to just a teaspoon and use a nonstick pan. They’ll still brown, just a tad less rich.
What herbs work best?
Basil, chives, and parsley are all solid choices. If you’re out of fresh herbs, a sprinkle of Italian seasoning is fine too.
Try This Dish Tonight!
Honestly, there’s just something so comforting about a simple bowl of Sautéed Mushrooms and Zucchini—easy, fast, and it always hits the spot. With a couple of tweaks, you’ll never get bored (promise). Want even more ideas on the subject? I like the breakdown at Quick Sautéed Zucchini and Mushrooms – FIXED on FRESH so check it out if you get stuck or need inspiration. Try it out tonight, play with the flavors, and bet you’ll want to make it again! 
Sautéed Mushrooms and Zucchini
A quick and easy dish perfect for a late dinner, featuring sautéed mushrooms and zucchini that can be enjoyed on their own or paired with other meals.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 2 zucchinis, sliced
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Optional: garlic, red pepper flakes, lemon juice
Instructions
- Preheat your skillet over medium-high heat.
- Drizzle olive oil into the skillet and add the mushrooms first.
- After a couple of minutes, add the zucchini.
- Cook for 3-4 minutes, stirring occasionally.
- Season with salt and pepper, adding garlic or red pepper flakes if desired.
- Once the vegetables are browned and tender, remove from heat and serve.
Notes
Leftovers can taste even better the next day; store in an airtight container for up to three days. Reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg