Sauteed Zucchini, Mushrooms, and Onions Recipe

This sautéed zucchini, mushrooms, and onions dish is a simple, flavorful side that complements any meal. With tender vegetables seasoned lightly and cooked to perfection, it’s perfect for a quick weeknight dinner or a healthy addition to your table.

Ingredients

• 2 medium zucchinis (sliced into half-moons, about 1 pound)
• 8 ounces mushrooms (button or cremini, sliced)
• 1 medium onion (thinly sliced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme (optional)
• Fresh parsley (chopped, for garnish, optional)

Instructions

1. Step 1: Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, and thinly slice the onion. Mince the garlic.
2. Step 2: Place a large skillet over medium heat and add the olive oil. Allow it to heat for about 1 minute.
3. Step 3: Add the sliced onions to the skillet and sauté for about 3 minutes, until they start to soften and become translucent.
4. Step 4: Add the minced garlic and sliced mushrooms. Cook for another 3–4 minutes, stirring occasionally, until the mushrooms are tender and release their moisture.
5. Step 5: Add the sliced zucchini to the skillet. Season with salt, black pepper, and dried thyme if using. Sauté for 3–5 minutes, stirring frequently, until the zucchini is tender but still firm.
6. Step 6: Taste and adjust seasoning with more salt or pepper as needed.
7. Step 7: Remove from heat, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.

Tips & Variations

• For a richer flavor, finish with a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.
• Try adding a pinch of red pepper flakes for a subtle heat.
• Use cremini mushrooms for a meatier texture or shiitake for an earthy taste.
• For a vegan option, omit any cheese garnish and use plant-based oil alternatives.

Storage

Store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warm, adding a splash of olive oil or water if they seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare it a day ahead and store it in the refrigerator. Just reheat it before serving for best flavor and texture.

What can I serve with sautéed zucchini, mushrooms, and onions?

This side pairs well with grilled meats, roasted chicken, pasta dishes, or as part of a vegetarian meal alongside grains like quinoa or rice.

Sauteed Zucchini, Mushrooms, and Onions Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

A quick and flavorful sautéed vegetable dish featuring tender zucchinis, savory mushrooms, and sweet onions, enhanced with garlic, olive oil, and aromatic thyme. Perfect as a side or a light main, this recipe is easy to prepare and full of wholesome ingredients.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis (about 1 pound), sliced into half-moons
• 8 ounces mushrooms (button or cremini), sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced

Seasoning & Garnish

• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme (optional)
• Fresh parsley, chopped (optional garnish)

Instructions

1. Prepare the vegetables: Wash the zucchinis and mushrooms thoroughly. Slice the zucchinis into half-moons, slice the mushrooms, thinly slice the onion, and mince the garlic.
2. Heat the skillet: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat for about 1 minute.
3. Sauté the onions: Add the sliced onions to the skillet and cook for about 3 minutes, or until they soften and become translucent.
4. Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking for 3-4 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
5. Cook the zucchinis: Add the sliced zucchini to the skillet. Season with salt, black pepper, and dried thyme if using. Sauté for another 3-5 minutes, stirring frequently, until the zucchini is tender but still firm.
6. Adjust seasoning: Taste and adjust salt and pepper if necessary.
7. Serve: Remove from heat, transfer to a serving dish, garnish with fresh parsley if desired, and serve warm.

Notes

• Use cremini mushrooms for a slightly earthier flavor.
• For a vegan and gluten-free side, this recipe is naturally suitable.
• Do not overcook zucchini to maintain its texture and nutrients.
• Fresh thyme can be substituted for dried thyme, using about 1 tablespoon.
• Serve as a side dish or mix with grains like quinoa for a more substantial meal.

Keywords: sautéed zucchini, mushrooms, onions, easy side dish, quick vegetables, healthy sauté, vegetable medley