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zucchini and mushrooms sautéed
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5 from 1 vote

Pan Sautéed Zucchini and Mushrooms

This recipe for Pan Sautéed Zucchini and Mushrooms showcases tender zucchini rounds and full-sized baby Bellas cooked to perfection in a rich, herb-infused oil.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Side Dish, Vegetables
Cuisine: American
Keyword: Sautéed Zucchini and Mushrooms, Zucchini and Mushrooms
Servings: 6 people
Author: Silvia Dunnirvine

Ingredients

  • 16 oz baby Bella mushrooms whole
  • 1 lb zucchini rounds
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 tbsp oregano sub for thyme or rosemary, chopped finely
  • salt and pepper to taste

Instructions

  • Heat oil in skillet. Stir in butter and herbs. Add mushrooms and cook on low, covered for 5-8 minutes. Make sure to cook mushrooms covered* this will help mushrooms release moisture.
    Zucchini and Mushroom
  • Add zucchini rounds and season with salt and pepper. Cover and cook on low for 10 minutes.
    Zucchini and Mushrooms
  • Garnish with fresh herbs and serve.

Nutrition

Calories: 38kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 549mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg