Zucchini With Mushrooms
A quick and tasty vegetable side featuring tender zucchini and mushrooms sautéed in butter with garlic powder, finished with fresh parsley for a vibrant touch.
Ingredients
Instructions
- Cut zucchini into 1/2-inch slices and then cut them in half.
- Slice mushrooms thin if using fresh ones.
- Melt butter in a large frying pan.
- Add zucchini, mushrooms, chopped onion, garlic powder, salt, and pepper to the pan.
- Saute, uncovered, until the vegetables are tender.
- Sprinkle with chopped parsley before serving.
Tips & Substitutions
For added flavor, consider substituting fresh garlic for garlic powder. You can also use olive oil instead of butter for a lighter option. To enhance the dish, try adding a splash of white wine during cooking or a sprinkle of Parmesan cheese before serving. If you like heat, a pinch of red pepper flakes can give it a nice kick. This dish is a great way to use up any leftover vegetables.
Serving Suggestions
This zucchini with mushrooms pairs beautifully with grilled chicken or fish for a complete meal. Serve it alongside a refreshing green salad dressed with Mom'S Salad Dressing for a perfect summer dinner. It can also be a delightful side dish for pasta or risotto. For a heartier option, serve it as a topping over quinoa or rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through. You can also microwave for about 1-2 minutes, but be careful not to overcook the zucchini to avoid mushiness. If you have extra, consider adding it to a salad or using it in a frittata.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Mushrooms contains roughly 111 calories, with 8g protein, 21g carbohydrates, and 1g fat. It is an excellent source of vitamin C (87% of the Daily Value), iron (38% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini in a pinch. Just be aware that it may release more water during cooking, so adjust your cooking time accordingly. Thaw and drain the zucchini before adding it to the pan to prevent excess moisture.
What type of mushrooms work best in this dish?
Button mushrooms are a great choice for their mild flavor, but you can also use cremini or shiitake mushrooms for a deeper taste. If you prefer a more earthy flavor, consider using wild mushrooms, but remember to slice them thinly for even cooking.
Can I add other vegetables to this dish?
Absolutely! This recipe is versatile. Consider adding bell peppers, spinach, or cherry tomatoes for extra color and nutrients. Just keep in mind that cooking times may vary depending on the vegetables you choose, so adjust accordingly to ensure everything is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).