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Fresh ingredients for Sautéed Zucchini and Mushrooms including fresh thyme, garlic, and coarse black pepper.

Perfect Sautéed Zucchini and Mushrooms

This Sautéed Zucchini and Mushrooms side dish features perfectly browned vegetables tossed in a glistening garlic, butter, and fresh thyme sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American, European
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini sliced into half-moons (about 1 lb / 450g)
  • 8 oz cremini mushrooms cleaned and halved (225g)
  • 1 tbsp olive oil (15ml)
  • 1 tbsp butter unsalted (15g)
  • 2 cloves garlic minced (10g)
  • 2 tbsp vegetable broth (30ml)
  • 1 tbsp fresh thyme leaves stripped from stems (4g)
  • 1/2 tsp coarse black pepper (1g)
  • 1/2 tsp kosher salt (3g)

Equipment

  • 1 Dark Non-Stick Pan Essential for a high-heat sear without sticking.
  • 1 Chef's Knife For prepping vegetables.
  • 1 Silicone Spatula To gently toss without breaking the veggies.

Method
 

Preparation
  1. Slice your zucchini into 1/2-inch thick half-moons and halve your mushrooms. Place your dark non-stick pan over medium-high heat and add 1 tbsp (15ml) of olive oil. Allow the oil to shimmer.
Cooking Process
  1. Add the halved mushrooms to the hot pan in a single layer. Let cook undisturbed for 3-4 minutes until browned on the bottom. Toss to sear the other side for 2 minutes, then push to the outer edges.
  2. Add the sliced zucchini to the center of the pan. Cook for 3-4 minutes per side without stirring until a delicious caramelized browning develops.
  3. Reduce heat to medium-low. Add the minced garlic and stir for 30 seconds. Pour in the vegetable broth and butter. Toss vegetables gently as the butter melts to create a glistening light sauce.
  4. Sprinkle evenly with fresh thyme leaves, kosher salt, and coarse black pepper. Toss once more to coat perfectly, and serve immediately.

Notes

Do not salt the mushrooms until the end to ensure a proper sear.
Cut zucchini into thick chunks to prevent mushiness.