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