Sautéed Zucchini & Mushrooms – Finger lickin’ good!

zucchini and mushrooms

zucchini and mushrooms

Vegetables are the perfect side for any meal. So why not whip up some Parmesan & Garlic flavored squash and mushrooms? Garlic and cheese with anything will win me over. Who’s with me? I grew fond of squash after my parents started growing it in our backyard-it’s a versatile vegetable that can be cooked several ways. Today we will be sautéing them with some spices and mushrooms. By the way, zucchini is a type of squash so the two terms are interchangeable.

Total Time: 20 min

Serving size: 4 people


1 yellow zucchini

1 green zucchini

1 package of white mushrooms (any kind would do)

2 cloves of garlic

2 tablespoons garlic powder

1 tablespoon minced garlic

3 tablespoons olive oil

2 tablespoons parmesan cheese

Salt & pepper to taste

1/4 of a lemon’s juice

2 tablespoons paprika

1 tablespoon of ground basil leaves


  • Grab your beautiful zucchini and place on cutting board. You want to cut them to a medium thickness- too thin will absorb too much oil and be flimsy-too thick won’t absorb much flavor. Medium will be just right-you can have an idea by looking at the pictures.
  • Get a large sized pan- add 2 tablespoons of olive oil or enough to coat the pan. Then you want to add the 2 cloves of finely diced. Leave on low to medium heat.
  • Add all the chopped zucchini to the pan. Flavor it with salt, pepper, parmesan cheese, paprika, and the ground basil. Gently mix around to coat all the zucchini slices evenly with the oil and spices.
  • Cook zucchini on one side for 5 minutes or so till lightly brown; flip and do the same for the other side.
  • Once the brown caramelization is achieved on both sides. Take a zucchini out of the pan to test. You want to make sure it is tender and flavorful. I love extra flavor-so I would put more garlic powder, parmesan, salt, and pepper regardless.
  • Take the zucchini out of the pan and place onto a plate. Now cut up your mushrooms and add it to the same pan the zucchini was in. Add some olive oil, salt, and pepper and sauté the mushrooms for no more than 5 minutes.
  • Once your done with your mushrooms; you can add them to the same plate as the zucchini, and you are done!

These veggies were the perfect side for our steak dinner tonight. Try it out! You will learn to love your vegetables. Trust me 🙂

closeup of zucchini and mushroom



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    1. Hi Kim, Thanks for pointing that out. So the lemon juice is a finishing touch, about half a lemon’s juice squeezed on top of everything for some brightness. The extra garlic comes when cooking the mushrooms and the paprika is divided (1 tbsp for the zucchini and 1 tbsp for the mushrooms). I hope this clarifies everything. Enjoy!

  1. I tried this recipe today and although it didn’t look half as good as fufu’s picture it definitely was a hit with my men. it tasted amazing. The dish was bursting with flavours. My dish turned out to be a little more oily and soggy, so maybe I will use less oil the next time I try this dish again. Also maybe you can update the recipe with the missing steps of the lemon juice and paprika as I only followed those steps thanks to the comments on the post. The best part is that I learnt a new and tasty way of preparing zucchini. Thank you!

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