Sautéed Zucchini and Mushrooms with Fresh Herbs
Quick-cooked vegetables with earthy mushrooms and bright herbs for a simple keto side dish. This mediterranean-inspired vegetarian (keto) ready in about 15 minutes pairs ounces zucchini, ounces cremini mushrooms, tablespoon olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces zucchini
- 8 ounces cremini mushrooms
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Slice 12 ounces zucchini into 1/2-inch half-moons and slice 8 ounces cremini mushrooms. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Step 2: Add 8 ounces mushrooms and cook for 5 minutes until golden and liquid evaporates. Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Add 12 ounces zucchini, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon fresh thyme. Sauté for 4 minutes until zucchini is tender but still crisp, stirring occasionally.
Frequently asked questions
How long does Sautéed Zucchini and Mushrooms with Fresh Herbs take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Mushrooms with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces zucchini from drying out.
Can I substitute ingredients in Sautéed Zucchini and Mushrooms with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Mushrooms with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Mushrooms with Fresh Herbs keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best vegetarian side I've ever made. The mushrooms and zucchini cooked perfectly. 5 stars for sure.
- ★★★★★
Absolutely loved the Mediterranean twist. The herbs gave it such a fresh taste. My kids even ate it!
- ★★★★★
So simple and delicious. My family loved the fresh zucchini and mushrooms. Will make again.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
