Garlicky, golden veggies in one pan, ready in 20 minutes with stovetop, oven, and air-fryer options.
Zucchini coins and meaty mushrooms gloss in garlic butter, catching little caramelized edges you can taste in every bite.
Why You’ll Love It
- Weeknight-quick: One hot skillet and 20 minutes to a restaurant-style vegetable side.
- Balanced texture: Tender-crisp zucchini + deeply browned mushrooms—never soggy.
- Flavor you can tweak: Garlic-lemon base with easy riffs (balsamic, Parmesan, herb, or spicy).
- Pairs with everything: Chicken, steak, salmon, pasta, or grain bowls.
- Good-for-you comfort: Naturally vegetarian and low-carb with a butter-olive-oil blend that tastes rich without feeling heavy.
Ingredient Notes (what to buy & why)
Zucchini (or yellow squash):
Choose firm, small-to-medium squash for fewer seeds and better bite. Slice into ½-inch coins or half-moons so they sear outside and stay juicy inside.
Mushrooms:
Cremini (baby bella) bring a meaty chew; white button stay mild; shiitake add savoriness. Wipe clean; avoid soaking—mushrooms are sponges. Slice ½-inch thick so they brown, not steam.
Fat:
A butter + olive oil combo gives nutty flavor with higher sear tolerance. Dairy-free? Use all olive oil or avocado oil.
Aromatics & finishers:
- Garlic (fresh) for warmth; add crushed red pepper if you like heat.
- Thyme or Italian seasoning for classic herb notes.
- Lemon juice brightens at the end.
- Fresh parsley or basil adds color and freshness.
Flavor boosters (choose one, optional):
- Balsamic (1–2 tsp) for tangy sweetness.
- Soy sauce/tamari (1 tsp) for umami—especially good with mushrooms.
- Parmesan (2–3 Tbsp) for salty finish.
- Pesto (1 Tbsp) stirred in off heat for herby richness.
Step-by-Step: Stovetop Skillet (about 20 minutes)
- Preheat the pan (2 min): Set a large 12-inch skillet (stainless or cast-iron) over medium-high heat. Hot pan = good browning.
- Brown the mushrooms (6–7 min): Add 1 Tbsp olive oil and 1 Tbsp butter. Spread 12 oz sliced mushrooms in an even layer; cook undisturbed 2–3 minutes, then stir occasionally until browned and most moisture evaporates. Season with ¼ tsp salt. Transfer to a bowl.
- Sear the zucchini (4–5 min): Add another 1 Tbsp olive oil. Add 1½ lb zucchini (½-inch half-moons), spread out, and leave 2 minutes to sear. Toss and cook until tender-crisp with caramelized spots. Season with ½ tsp salt and black pepper.
- Aromatics (30 sec): Push zucchini to the edges; melt 1 Tbsp butter in the center. Add 3 minced garlic cloves, ¼ tsp chili flake (optional), and ½ tsp dried thyme; stir until fragrant.
- Combine & glaze (1–2 min): Return mushrooms to the pan. Add 1–2 tsp balsamic OR 1 tsp soy sauce (optional) and 1–2 Tbsp lemon juice. Toss to coat; taste and adjust salt/pepper.
- Finish (30 sec): Off heat, shower with 2 Tbsp chopped parsley. For a richer take, sprinkle 2–3 Tbsp grated Parmesan and toss. Serve immediately—edges should still be snappy.
Pro Tips (the small things that change everything)
- Cook in batches if needed. Crowding = steaming. If your pan is smaller than 12″, brown mushrooms first, remove, then cook zucchini.
- Let vegetables contact the metal. Spread in a single layer and give them quiet time to sear before stirring.
- Season in layers. A pinch of salt with mushrooms, another with zucchini, then final adjustments after lemon.
- Finish with acid. Lemon or a tiny splash of vinegar wakes up sweetness and balances butter.
- Cheese control. Add Parmesan off heat so it melts into a glossy coating without clumping.
Variations (mapped to secondary interests)
- Garlic-Parmesan Skillet Zucchini & Mushrooms (Italian Pasta Soup vibes): Add ¼ cup pasta cooking water and ¼ cup Parmesan to make a light pan “sauce” and toss with short pasta.
- Balsamic-Herb: Skip soy; use 2 tsp balsamic, thyme, and extra parsley.
- Pesto Finish: Stir 1 Tbsp pesto off heat; top with pine nuts.
- Creamy Alfredo Side (Chicken Alfredo Soup crossover): Swirl in 2 Tbsp cream and ¼ cup Parmesan off heat for a silky coating.
- Spicy Calabrian: Add 1 tsp Calabrian chili paste with the garlic and finish with basil.
- Umami Soy-Butter: Use 1 tsp soy and ½ tsp sesame oil at the end; garnish with scallions.
How to Serve
- As a side dish with roast chicken, seared steak, baked salmon, or sausage.
- Over lemony couscous, polenta, or garlic toast.
- Toss with hot pasta and extra Parmesan for a 5-minute main.
- Spoon onto a ricotta-smeared crostini for an easy appetizer.
Make Ahead & Storage
- Prep ahead: Slice mushrooms and zucchini up to 24 hours in advance; keep mushrooms uncovered on a towel-lined tray (absorbs moisture).
- Fridge: Leftovers keep 3 days in an airtight container.
- Reheat: Hot skillet, a splash of water or broth, 1–2 minutes—just to warm so zucchini stays crisp.
- Freeze: Not recommended (zucchini becomes watery).
FAQs
How do I keep zucchini from getting mushy?
Use a hot pan, don’t overcrowd, and slice ½-inch thick. Cook to tender-crisp and serve right away.
Can I use frozen mushrooms?
Fresh are best for browning. If using frozen, thaw and press dry, then sear longer to drive off moisture.
Is butter necessary?
No—olive or avocado oil works. Butter adds flavor and helps browning, but you can keep it dairy-free.
What skillet is best?
A 12-inch stainless or cast-iron pan holds heat and browns well. Nonstick works but won’t give the same sear.
Can I add onions or peppers?
Yes—sauté sliced shallot for 2 minutes before mushrooms; add bell peppers with zucchini.
Simple Nutrition (estimate per serving, 4 servings)
Calories: ~155 | Protein: 5g | Carbs: 11g | Fat: 11g | Fiber: 3g | Sugar: 6g | Sodium: varies by salt/soy
Skillet Zucchini and Mushrooms (Garlic-Lemon)
Ingredients
Equipment
Method
- Heat a 12″ skillet over medium-high. Add 1 tbsp oil and 1 tbsp butter; brown mushrooms with a pinch of salt until caramelized, 6–7 minutes. Transfer to a bowl.
- Add 1 tbsp oil; sear zucchini in a single layer until tender-crisp, 4–5 minutes. Season with remaining salt and pepper.
- Push zucchini aside; melt remaining 1 tbsp butter. Add garlic, thyme, and chili flake (if using); cook 30 seconds until fragrant.
- Return mushrooms; add balsamic or soy (optional) and lemon juice. Toss to coat and heat through.
- Off heat, add parsley; sprinkle Parmesan if using. Taste and adjust seasoning; serve immediately.
Nutrition
Notes
GF: As written (use tamari if needed).
Add-ins: Shallot, bell pepper strips, or cherry tomatoes (add with zucchini).
Equipment: 12″ stainless or cast-iron skillet; wide spatula.
Oven-Roasted: Toss veg with oil, salt, pepper. Roast on a large sheet pan at 450°F (232°C) for 15–18 min, stirring once; finish with garlic-lemon-parsley and Parmesan.
Air Fryer: Toss veg with 2 tsp oil. Cook at 400°F (205°C) for 10–12 min, shaking halfway; toss with melted butter/garlic and lemon after.