Garlic Butter Zucchini & Mushrooms
Servings
2–3 as a side dish (or 1 big veggie-lover portion 😄)
Ingredients
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2 medium zucchinis
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200–250 g (7–9 oz) mushrooms (button or cremini)
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2–3 tbsp olive oil
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1 tbsp butter (optional but recommended)
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3–4 cloves garlic, finely chopped
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1 small onion or shallot, thinly sliced (optional)
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Salt, to taste
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Black pepper, to taste
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½ tsp dried oregano or Italian seasoning
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2 tbsp fresh parsley, finely chopped
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Optional toppings:
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Grated Parmesan cheese
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Chili flakes
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Lemon juice
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Step 1: Prep the Vegetables
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Wash and dry all vegetables.
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Slice zucchini into rounds about ½ cm (¼ inch) thick.
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Slice mushrooms evenly (not too thin).
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Chop garlic and parsley.
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If using onion, slice thinly.
👉 Important: Dry vegetables well — moisture prevents browning.
Step 2: Sauté the Mushrooms
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Heat 1½ tbsp olive oil in a wide skillet over medium-high heat.
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Add mushrooms in a single layer.
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Let them cook without stirring for 3–4 minutes until golden.
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Stir and cook another 2–3 minutes.
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Remove mushrooms from the pan and set aside.
🔥 This step gives mushrooms deep flavor and avoids sogginess.
Step 3: Cook the Zucchini
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In the same pan, add remaining olive oil and butter.
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Add onion (if using) and sauté 2–3 minutes until soft.
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Add zucchini slices in a single layer.
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Season lightly with salt and pepper.
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Cook 2–3 minutes per side until lightly golden.
Step 4: Combine & Season
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Add mushrooms back to the pan.
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Add garlic and oregano.
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Toss everything together and cook 30–60 seconds until garlic is fragrant.
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Taste and adjust salt and pepper.
⚠️ Don’t overcook — zucchini should be tender but still slightly firm.
Step 5: Finish & Serve
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Turn off heat.
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Sprinkle with fresh parsley.
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Optional: finish with Parmesan, chili flakes, or a squeeze of lemon.
Pro Tips ✨
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For extra flavor: deglaze pan with 1–2 tbsp white wine or vegetable broth.
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For vegan version: skip butter or use plant-based butter.
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For protein boost: add grilled chicken, shrimp, or tofu.
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For crispy edges: cook in batches and avoid overcrowding.
Serving Ideas
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Side dish for steak, chicken, or fish
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Toss with pasta or rice
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Serve on toast with ricotta or eggs
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Great inside wraps or grain bowls
