15-Minute Skillet Zucchini and Mushrooms
This Sautéed Zucchini and Mushroom side dish is quick, flavorful and really delivers. It’s garlicky, golden, and tossed with fresh thyme and shallots for extra flavor without the extra time. Perfect with chicken, tossed into bowls, or served on toast. It’s ready in under 20 minutes and goes with just about everything.
I’m always looking for easy side dishes when I’m making dinner on a busy weeknight. And if I’m gonna take the time to make a side, it better be easy and fast, or it’s not happening. This is one of those dishes that looks like you tried really hard, but in reality, it takes minimal effort.
This simple sauté of zucchini and mushrooms is savory, slightly sweet from the shallots, and full of a cozy, herby flavor thanks to fresh thyme and a touch of garlic. The zucchini gets beautifully golden on the edges, and the mushrooms soak up all the flavor like little sponges. It’s rustic, satisfying, and can be done while your main course is doing its thing.
Whether you’re serving this next to juicy Apricot Glazed Chicken, spooning it over a bowl of Bone Broth Rice, or eating it straight from the pan (no judgment), it’s one of those anytime dishes you’ll come back to again and again.
This is one of my favorite pans to use for cooking. The high sides keep everything contained and my foods always cooks so evenly.
Why This Recipe Just Works
It’s made with simple ingredients you probably already have like zucchini, mushrooms, garlic, shallots, and a few pantry staples. While I love the combo of zucchini and mushrooms, feel free to swap something else out.
It comes together in about 15 minutes, which makes it perfect for busy home cooks like you and me. And because you cook the veggies in stages, everything gets golden and flavorful instead of turning into a mushy mess. It’s low-effort, high-reward, and endlessly flexible.
Super Simple Ingredients
- Zucchini – Sliced into cute little half-moons, or whatever shape you like.
- Mushrooms – The perfect counterpart to the zucc.
- Shallots – Basically a less intense onion.
- Garlic – Because everything’s better with garlic.
- Fresh thyme – The secret ingredient.
- Red pepper flakes (optional) – For a tiny kick, if you’re into that.
Let’s Make It
Zucchini and Mushrooms – a Match Made in Heaven
The magic here is in the method. Cooking the zucchini first lets it caramelize without turning to mush. Then you layer in the shallots and mushrooms, which soak up the oil and garlic. A tiny pinch of red pepper flakes adds the perfect amount of heat but leave it out if you want.
It’s unfussy, packed with flavor, and the kind of dish that works any night of the week. Save this one for your back pocket.
The Fastest 15-Minute Skillet Zucchini and Mushrooms
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stove Top
- Cuisine: American
Description
This Sautéed Zucchini and Mushroom side dish is quick, flavorful and really delivers. It’s garlicky, golden, and tossed with fresh thyme and shallots for extra flavor without the extra time. Perfect with chicken, tossed into bowls, or served on toast. It’s ready in under 20 minutes and goes with just about everything.
Ingredients
- 4 tablespoons olive oil, divided
- 1 large zucchini (or 2 small), cut into thin, half moon slices
- 1 teaspoon salt, divided
- Pepper to taste
- 2 shallots, small dice
- 1 pound small button mushrooms, cleaned and patted dry
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped thyme
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat a large skillet over medium/high heat. Add 2 tablespoons of oil with the cut zucchini, ½ teaspoon salt and a pinch of pepper. Cook for 4-5 minutes until zucchini begins to soften and brown. Remove from the pan and set aside.
- Add the remaining 2 tablespoons of oil to the same skillet along with the shallot. Cook for 1-2 minutes until they begin to soften. Add the mushrooms, ½ teaspoon salt, pepper to taste, garlic, thyme and red pepper flakes if using. Cook for 5-7 minutes then add the zucchini back to the pan and continue cooking for another few minutes until the veggies are tender. Serve warm.
