Looking for quick and easy vegan recipe ideas? This Sautéed Zucchini and Mushrooms dish is a family favorite in our home, and it’s bound to be one in yours too! The combination of earthy mushrooms and tender zucchini, paired with fresh herbs and a touch of garlic, makes for a simple yet delicious meal. Whether you’re looking for a side dish or something to shine on its own, this recipe is perfect for busy weeknights.
Why This Sautéed Zucchini and Mushrooms Recipe Stands Out
What makes this dish truly special is its simplicity. The balance of textures between the zucchini and mushrooms, combined with the aromatic garlic and fresh herbs, creates a delightful flavor profile that feels both wholesome and satisfying. The vegetable broth adds just the right amount of richness, and the final garnish of fresh parsley and parmesan takes it to the next level. This versatile dish pairs perfectly with any main course but is flavorful enough to be the star of the meal.
Ingredients:
- 1 tbsp olive oil
- 3 tbsp butter (or plant-based butter for a vegan version)
- 2 small zucchinis, cut into thin half-moon slices
- Salt and pepper to taste
- 1 small yellow onion, finely diced
- 1 lb small button mushrooms, cleaned and patted dry
- 3–4 cloves garlic, minced
- 2 tsp fresh chopped herbs or 1 tsp dried herbs (thyme and oregano work well)
- ¼ cup vegetable broth
- Chopped fresh parsley for garnish
- Grated parmesan (or vegan cheese) for garnish
Instructions:
- Cook the Zucchini: In a skillet, heat olive oil and 1/2 tbsp of butter over medium-high heat. Add zucchini slices, season with salt and pepper, and sauté for 3-4 minutes until tender. Remove and set aside.
- Cook the Onions and Mushrooms: In the same skillet, melt the remaining butter. Add diced onion and cook until softened. Then stir in the mushrooms and cook until browned.
- Add Garlic and Herbs: Add minced garlic and fresh herbs, cooking for 20 seconds to release their aroma. Return the zucchini to the skillet.
- Finish the Dish: Stir in vegetable broth and cook for an additional 2 minutes, letting the flavors meld together.
- Garnish and Serve: Garnish with chopped fresh parsley and grated parmesan (or vegan cheese) before serving.
Pro Tip:
For an even richer flavor, brown the butter before adding the zucchini. Simply heat the butter until it turns golden brown and gives off a nutty aroma. This simple step adds a depth of flavor that elevates the entire dish. Also, be sure not to overcrowd the mushrooms in the skillet; giving them space allows them to brown properly and intensifies their natural umami flavor.
Frequently Asked Questions:
- Can I use other types of mushrooms?
Absolutely! Cremini, baby Bella, or portobello mushrooms work wonderfully and will add even more depth to the dish. - How can I make this recipe vegan?
To make this recipe vegan, simply swap the butter for a plant-based alternative and omit the parmesan or use vegan cheese instead. - What can I serve this dish with?
This Sautéed Zucchini and Mushrooms dish pairs beautifully with grilled tofu, tempeh, rice, quinoa, or even pasta for a satisfying, plant-based meal.
This vegan recipe idea is simple, quick, and perfect for anyone looking to add more wholesome vegetables to their diet while keeping things delicious! Enjoy!