Sautéed Zucchini and Mushrooms with Thyme
Tender zucchini and mushrooms cooked with fresh thyme and garlic for a simple keto side. This mediterranean-inspired vegetarian (keto) ready in about 20 minutes pairs medium (about 12 oz total) Zucchini, (cremini or white) Mushrooms, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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
- 2 medium (about 12 oz total) Zucchini
- 8 oz (cremini or white) Mushrooms
- 2 tbsp Butter
- 2, minced Garlic cloves
- 1 tsp, chopped Fresh thyme
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Slice the zucchini into 1/4-inch thick half-moons and trim the mushrooms, discarding tough stems.
- Step 2: Heat 2 tbsp butter in a large skillet over medium heat until melted.
- Step 3: Add the zucchini and mushrooms to the skillet, season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for 5-6 minutes, stirring occasionally, until tender and slightly golden.
- Step 4: Add 2 minced garlic cloves and 1 tsp chopped thyme to the skillet, stirring for 1 minute until fragrant.
- Step 5: Cook for an additional 2 minutes until the garlic is golden but not browned, then serve immediately.
Frequently asked questions
How long does Sautéed Zucchini and Mushrooms with Thyme take to make?
Total time is about 20 minutes (10 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 Thyme?
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 (cremini or white) mushrooms from drying out.
Can I substitute ingredients in Sautéed Zucchini and Mushrooms with Thyme?
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 Thyme for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thyme 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
- ★★★★★
This was a perfect side dish for my grilled chicken. The flavors were fresh and balanced.
- ★★★★☆
Loved the thyme, but it was a bit bland without salt. Next time I'll add a pinch.
- ★★★★☆
The recipe was great, but I had to cook the mushrooms longer than the instructions said to get them tender.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
