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Garlic Butter Sautéed Zucchini & Mushrooms

A 15-minute healthy skillet side dish featuring caramelized mushrooms, onions, zucchini, and yellow squash in a spicy garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Healthy
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini sliced into rounds
  • 2 medium yellow squash sliced into rounds
  • 8 oz cremini mushrooms sliced
  • 1 large onion sliced into strips
Seasoning & Fat
  • 3 tbsp butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Chef's knife
  • Cutting board

Method
 

  1. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
  2. Add mushrooms in a single layer. Cook undisturbed for 3 mins until browned, then flip and cook 2 mins more. Remove from pan.
  3. Add 1 tbsp butter and sliced onions to the pan. Sauté 5-6 minutes until soft and translucent.
  4. Add zucchini and squash rounds. Cook for 5-7 minutes, tossing occasionally, until tender-crisp.
  5. Return mushrooms to the pan. Create a well in the center and add remaining 1 tbsp butter and minced garlic.
  6. Sauté garlic for 30 seconds until fragrant, then toss everything together.
  7. Season with red pepper flakes, thyme, salt, and pepper. Garnish with parsley and serve hot.

Notes

Avoid overcrowding the pan to prevent the vegetables from steaming and becoming soggy.