How do you keep zucchini from getting soggy when sautéing?

To prevent soggy zucchini, cook it in a single layer over medium-high heat without overcrowding the pan. In this recipe, the zucchini is sautéed first in hot oil and butter for 3 to 4 minutes until fork-tender, then removed from the skillet. This technique allows it to brown rather than steam, ensuring a crisp-tender texture.

Should I sauté zucchini or mushrooms first?

You should sauté the zucchini first, then the mushrooms. The recipe calls for cooking the zucchini slices in hot oil and butter for 3 to 4 minutes until fork-tender, then removing them from the skillet. The mushrooms are cooked afterward for 5 to 7 minutes, which allows them to brown properly without releasing excess moisture.

What is the best mushroom to use for this skillet recipe?

Small button mushrooms work best for this skillet zucchini and mushrooms recipe, as they are tender and brown nicely. You can also use cremini or other sliced mushrooms. Clean them gently with a damp paper towel instead of rinsing to prevent them from absorbing water and steaming in the pan.

How long does it take to cook this skillet zucchini and mushrooms side dish?

This recipe takes about 25 minutes total, with 10 minutes of prep and 15 minutes of cook time. The zucchini cooks for 3 to 4 minutes, the mushrooms for 5 to 7 minutes, and the final combination with broth takes about 3 minutes. It serves 4 people and is ready quickly for a weeknight dinner.

Skillet Zucchini And Mushrooms: A Quick and Easy Side Dish

Name: Skillet Zucchini and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 tablespoons butter, divided; 2 small zucchini, cut into thin, half moon slices; salt, to taste; black pepper, to taste; 1 small yellow onion, finely diced; 1 pound small button mushrooms, cleaned and patted dry; 3 cloves garlic, minced (3 to 4 cloves); 2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs, such as thyme and oregano); 1/4 cup vegetable broth; chopped fresh parsley, for garnish; grated parmesan, for garnish

Ingredients

Scale

1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin, half moon slices
salt, to taste
black pepper, to taste
1 small yellow onion, finely diced
1 pound small button mushrooms, cleaned and patted dry
3 cloves garlic, minced (3 to 4 cloves)
2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs, such as thyme and oregano)
1/4 cup vegetable broth
chopped fresh parsley, for garnish
grated parmesan, for garnish

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Instructions

1-Add olive oil and 1/2-tablespoon butter to: Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
2-Add zucchini slices to the hot oil: Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there’s any liquid in the skillet, wipe it out.
3-Return skillet to the burner and add: Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
4-Stir in the onions and cook for: Stir in the onions and cook for 2 minutes, or until just softened.
5-Add mushrooms and cook for 5 to: Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
6-Stir in garlic and herbs: Stir in garlic and herbs; cook for 20 seconds.
7-Return zucchini to the skillet and mix: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
8-Pour in the vegetable broth and cook: Pour in the vegetable broth and cook for 2 minutes.
9-Taste for salt and pepper and adjust: Taste for salt and pepper and adjust as needed.
10-Remove skillet from heat: Remove skillet from heat.
11-Sprinkle with parsley and parmesan: Sprinkle with parsley and parmesan; serve.

Prep Time: 10 min
Cook Time: 15 min
Method: stovetop

Nutrition

Calories: 161
Sugar: 5g
Sodium: 94mg
Fat: 13g
Saturated Fat: 6g
Carbohydrates: 9g
Fiber: 2g
Protein: 5g
Cholesterol: 23mg