Easy Garlic Butter Sautéed Zucchini and Mushrooms
This recipe shows you how to quickly sauté zucchini and mushrooms with garlic and butter for a simple, flavorful side dish.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 3 servings
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 2 medium zucchini, halved lengthwise and sliced into 1/4-inch thick pieces
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts.
- Add the sliced mushrooms to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they release their liquid and start to brown.
- Add the sliced zucchini to the skillet. Cook for another 4 to 6 minutes, stirring occasionally, until the zucchini is tender-crisp. Avoid overcooking to keep the vegetables from becoming soft.
- Add the minced garlic, salt, and pepper to the skillet. Cook for 1 minute more until the garlic is fragrant. Do not let the garlic burn.
- Remove the skillet from the heat. Stir in the fresh parsley, if using.
- Serve immediately.
Notes
- For best texture, cook the mushrooms first until they brown before adding the zucchini.
- If you prefer a tangier flavor, add a squeeze of fresh lemon juice just before serving.
- Use high heat to ensure the vegetables sauté rather than steam.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 3
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 3
- Cholesterol: 7
