This skillet zucchini and mushroom recipe holds a special place as one of my go-to, uncomplicated vegan side dishes. The essentials are minimal, and a highly heated skillet is all it takes.
My fondness for mushrooms knows no bounds, yet when combined with plant-based butter and flawlessly sautéed zucchini, their appeal reaches new heights.
What sets this side dish apart is its versatility—you can effortlessly accompany it with your preferred plant-based protein. Experiment with it alongside crunchy tofu or slow-cooked seitan. Alternatively, utilize the zucchini and mushrooms to crown potato or vegetable purées, pairing them with crispy chickpeas. They also form an impeccable partnership with velvety polenta or charred cauliflower steaks!
How to make this skillet zucchini and mushrooms recipe:
Central to achieving excellence with this skillet zucchini and mushroom dish is the initial salting of the zucchini. By salting them beforehand, you initiate a process where the salt extracts excess moisture. Consequently, this minimizes the water content they release while cooking in the skillet. The upshot is that the pan retains a relatively dry environment, leading to flawlessly textured zucchini with an exquisite tender-crisp quality, complemented by exquisitely browned mushrooms.
Here’s what you need to make it:
Mushrooms: Opt for your preferred mushroom variety, whether it’s the classic cremini or the more adventurous choices like foraged maitake or blue oyster mushrooms – all are splendid options for this recipe!
Zucchini: You’ll need one decently sized zucchini or two small zucchini, but try this recipe with eggplant or yellow squash!
Onion: A simple yellow onion, but you can replace it with shallot or even leeks.
Plant-based butter: Tossing in a dollop of plant-based butter towards the end provides a delightful touch of richness to elevate this vegan side dish to a new level of flavor!
Fresh parsley: This adds just a nice herby brightness at the end.
And there you have it! While there’s room for experimenting with various spices, I prefer to maintain the simplicity of salt and pepper. Yet, don’t hesitate to venture into the realm of your favorite spice blends, whether they lean towards the spicy or savory side. Alternatively, you can introduce a touch of dry thyme and paprika to further amplify the flavors of this vegan zucchini dish.
How to Store and Reheat Leftovers
- To store leftovers, place the veggies in airtight containers and refrigerate for 3 to 5 days.
- To reheat them, place the veggies in a skillet over medium-low heat and sauté until heated through.
Can I Freeze Cooked Zucchini and Mushrooms?
- Yes. Just spread the cooled, cooked veggies out on a tray or baking sheet and place it in the freezer until frozen solid.
- Then, transfer the veggies into a freezer bag and keep for up to four months.
- Reheat directly from frozen.
Skillet Zucchini and Mushrooms
This ranks among the simplest side dishes you can prepare, and these zucchini and mushrooms harmonize beautifully with virtually any main course.
PREP TIME: 15minutes minutes COOK TIME: 15minutes minutes TOTAL TIME: 30minutes minutes
SERVINGS: 4 CALORIES: 81kcal
Equipment
- Skillet
- Paper towels
Ingredients
- 1 zucchini, trimmed and sliced into half-moons
- 8 ounces mushrooms, trimmed, wiped clean, and sliced
- 1 teaspoon olive oil
- 1 yellow onion, peeled and thinly sliced
- 2 tablespoons plant-based butter
- 1 tablespoon fresh parsley minced
- Salt and pepper to taste
Instructions
Prepare the zucchini:
- Take a bowl and line it with paper towels. Arrange the sliced zucchini within the bowl, then sprinkle a liberal pinch of salt over them, making sure to cover them evenly. Give them a toss to blend the seasoning and allow them to sit undisturbed for approximately 10 to 15 minutes.
Cook the mushrooms:
- Place a skillet on the stovetop, setting the heat to medium-high. Once the skillet is adequately heated, introduce the mushrooms and let them cook for a span of 8 to 10 minutes. During this period, they will discharge a significant amount of moisture, which will subsequently evaporate, facilitating their transformation into a rich, deep golden hue. Proceed to season them generously with salt and pepper, ensuring an even distribution.
Sauté the zucchini and onion:
- Pat the zucchini dry and discard the paper towels.
- Pour the olive oil into the skillet with the mushrooms and toss to coat the mushrooms in the oil briefly. Add the onion and sauté for 5 minutes. Add the zucchini and sauté for 3–4 minutes over medium-high heat until the zucchini softens.
- Reduce the heat to low and stir in the butter and parsley. Cook for 3–4 minutes until the onion and zucchini are softened and glossy. Season with salt and pepper.
To serve:
- Spoon the zucchini and mushrooms into a serving bowl and enjoy!
Nutrition
CALORIES: 81kcal | CARBOHYDRATES: 6g | PROTEIN: 3g | FAT: 6g | SATURATED FAT: 1g | SODIUM: 53mg | FIBER: 2g | SUGAR: 4g