Garlic Butter Zucchini & Mushrooms

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Garlic Butter Zucchini & Mushrooms

A simple, savory side dish with tender zucchini, golden mushrooms, garlic, herbs, and Parmesan.

Ingredients

  • 2 medium zucchini, sliced into rounds
  • 8 oz (225 g) mushrooms, sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes, optional
  • 2 tbsp grated Parmesan
  • 2 tbsp fresh parsley, chopped
  • Salt, to taste
  • 1 tsp lemon juice, optional

Instructions

  1. Prepare the vegetables: Wash and slice the zucchini and mushrooms. Pat them dry so they brown nicely.
  2. Heat the pan: Add olive oil and butter to a large skillet over medium-high heat.
  3. Cook the mushrooms: Add mushrooms and cook for 4–5 minutes, stirring occasionally, until browned and their moisture has cooked away.
  4. Add zucchini: Add the zucchini slices and cook for another 5–7 minutes, turning occasionally, until lightly golden and tender but not mushy.
  5. Season: Stir in minced garlic, Italian seasoning, black pepper, red pepper flakes, and salt. Cook for 1–2 minutes until fragrant.
  6. Finish: Remove from heat and toss with Parmesan and fresh parsley. Add a small squeeze of lemon juice if desired.
  7. Serve: Serve immediately while warm, with extra Parmesan and parsley on top.

Tip: Avoid overcrowding the skillet. If necessary, cook the mushrooms and zucchini in batches so they become nicely browned instead of watery.