Name: Skillet Zucchini and Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 tbsp olive oil; 3 tbsp butter (divided); 1 pc zucchini; salt; pepper; ¼ small sweet onion; 1 pound button mushrooms (cleaned and patted dry); 2 tsp minced garlic; 2 tsp chopped fresh basil

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One of the easiest summer garden veggies to grow, many novice gardeners start out in their vegetable growing adventures by growing zucchini. Zucchini is indeed super simple to grow, but one thing that is surprising to many people is how prolific this plant can be. Just one or two plants can provide enough zucchini for two or even three families.

Many people grow tired of cooking the zucchini and start trying to give it away after a month or two of harvesting multiple zucchini each week. If you are a gardener, this is why you need several really fabulous recipes for preparing your zucchini. Many people saute their zucchini. However, this recipe takes the basic, simple sauted zucchini and adds other vegetables to increase the flavor and change the textures in this vegetable dish.

This is the perfect vegetable accompaniment for almost any main dish.

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Skillet Zucchini and Mushrooms Recipe

April Freeman

Fresh summer vegetables are tasty on their own and all it takes is a light saute to bring out the flavor of those veggies. This recipe for Pan Fried Zucchini and Mushrooms cooks the zucchini to perfection and creates a tasty butter garlic sauce that is the perfect foil for the vegetables. If you need a new way to prepare zucchini from your garden, this recipe is an excellent one to try.

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Prep Time 15 mins

Cook Time 15 mins

Cuisine American

Servings servings

Equipment

1 Skillet
1 Clean Bowl
1 mixer
1 stirrer
1 Medium-Sized Pan
1 Sharp knife

Ingredients

1 tbsp olive oil
3 tbsp butter divided
1 pc zucchini
salt
pepper
¼ small sweet onion
1 pound button mushrooms cleaned and patted dry
2 tsp minced garlic
2 tsp chopped fresh basil

Instructions

Slice the zucchini in half and then chop each half into ½ inch thick moon-shaped slices. Slice the mushrooms as well. Finely dice the onion.
Set a large heavy bottomed skillet on the stove and turn the stove on to medium high heat. Add the olive oil and let it heat along with ½ tablespoon of the butter.
Set a large heavy bottomed skillet on the stove and turn the stove on to medium high heat. Add the olive oil and let it heat along with ½ tablespoon of the butter.
Put the zucchini slices into the hot oil. Let them cook for two or three minutes and then use tongs to turn them over. The zucchini should be a light golden brown color and soft in the middle.
Season the zucchini with salt and pepper and remove the zucchini slices to a clean bowl.
Add the rest of the butter to the skillet and let it melt until it starts sizzling. Add the onion to the butter and let it cook until the onions are soft for about 2 or 3 minutes. Add the mushrooms to the skillet and turn them to coat them in the butter. Cook the mushrooms for five or six minutes until they are completely tender and lightly browned, stirring frequently.
Add the garlic and the shredded basil to the skillet, mixing them into the veggies. Cook for 30 seconds. Return the zucchini to the skillet and mix it in with the mushrooms and other vegetables. Leave the pan on the heat for a minute or two to warm the zucchini up. Taste the veggies and add salt and pepper to taste.
Serve.

Notes

You can also alter the ingredient list if you want to change the flavors to keep the recipe fresh. If you do not have fresh basil on hand, use another herb that you have available. Oregano, rosemary, or thyme will all add a fresh herbal flavor to this recipe.

You can also increase or decrease the amount of onion included in this recipe. If you really like onion, go ahead and chop the entire onion and add it to the pan. If you didn’t grow any zucchini but you did grow yellow crookneck squashes, you can change that out as well.

This is one very flexible recipe that you can adapt easily to the food that you have on hand and what you and your family prefer.

Many people love the flavor of oven roasted vegetables. However, in the summer, almost nobody wants to heat up the kitchen by turning the oven on when it is hot. This recipe gives you all of the flavor of oven roasted veggies without having to make your house too warm in the afternoon.

Another great thing about this recipe is that it comes together very quickly. Aside from chopping the vegetables, you will only spend a few minutes cooking the Pan Fried Zucchini and Mushrooms.

One thing that is wonderful about this recipe is that you can prepare it ahead of time and freeze it for the future. You’ve probably bought bags of premade, frozen seasoned vegetables at the grocery store and cooked them for your meals. However, you can skip the commercially made veggies and do it yourself.

Just bag up any leftovers from this recipe and press out all of the air. Freeze the vegetables and when you are ready to eat them, just toss the contents of the bag into a skillet to reheat them. This is a great way to save some of that summer squash and zucchini for times of the year when it isn’t so easy to find in the store.

Keyword Mushroom Recipe, skillet meal, Zucchini