20 Minute Sautéed Zucchini & Mushrooms
Master the simple technique of sautéing vegetables with this easy zucchini andmushroom side dish. Ready within 20 minutes, the sautéed veggies pairperfectly with a roast, grilled chicken, or even scrambled eggs. Lettingthe mushrooms and zucchini cook undisturbed for several minutes is key!
Servings 4
Equipment
- A large nonstick pan
- A pair of tongs (or other utensil)
Ingredients
- 8 oz sliced mushrooms
- 2 small/medium zucchini between ⅝ and ¾ lb
- 2 cloves garlic pressed or minced
- 1 tbsp olive oil
- ½ tsp kosher salt divided
- ⅛ tsp fresh ground black pepper or more if desired
Instructions
- Place a large nonstick pan over medium heat. Add in the oil and let warm for a minutes, then add in the pressed garlic and stir.
- Pour in the sliced mushrooms and use a pair of tongs or other utensil to stir them around to coat them with garlic and oil. Add in ¼ tsp kosher salt and stir again. Arrange the sliced mushrooms in a single layer and let them cook for 6 minutes undisturbed.
- While the mushrooms cook, prepare the zucchini. Wash and dry them off, then place them on a cutting board. One at a time, slice off just the top and bottom with a sharp knife. Cut each zucchini into ¼ inch slices, then cut the slices in half. Set aside when done.
- After the 6 minutes are up, stir the mushrooms with the tongs, making sure to flip the uncooked side to the bottom of the pan to cook. Arrange in a single layer again and let cook undisturbed for 4 minutes.
- When the 4 minutes are up, add in the cut zucchini, the ground black pepper, and the remaining ¼ tsp kosher salt. Stir everything together with the tongs to combine then spread the vegetables out in the pan and cook for another 6 minutes, stirring occasionally.
- Once the vegetables are done cooking, remove the pan from the heat and serve immediately.
Notes
- When buying presliced mushrooms, be mindful of how thick they are cut. Sometimes they're thinner, which means they'll take a minute or two less to cook thoroughly. If they're really thick, you may need a minute or two more.
- Baby bella mushrooms are used in the recipe, but any commonly-available mushroom will work. Try white, shiittake, or even oyster mushrooms.
- If you like more heat in your dishes, consider adding a dash of cayenne pepper or red pepper flakes. Either can be added in with the zucchini.
- You can use either zucchini or yellow summer squash in this recipe. You cannot use other types of squash with harder skins, like acorn, butternut, or delicata.