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Still have tons of zucchinis hanging out at your house? The perfect way to use all that summer squash up is this Whole30 Sauteed Zucchini and Mushrooms.
Zucchini: The Summer Gift that Keeps on Giving!
Whether you’re a home gardener or farmers market enthusiast, you know that zucchini is an abundant summer crop. Very abundant. Often to the point where people don’t know what to do with it anymore.
I’ve got quite a few zucchini recipes on this blog, from Sesame Zucchini Bread to an Italian Zucchini Salad, but I haven’t yet shared my most common method of cooking zucchini: simply sautéing it on the stove. And it’s a surprisingly good method to use up a ton of zucchini.
Like leafy greens, zucchini is full of water. And as you sauté it down, the flavors concentrate into a caramelized, sweet, vegetable flavor. Pair it with umami-packed mushrooms and you’ve got a steakhouse worthy side that’s easy enough for weeknight cooking.
Farmers Market Ingredients and Substitutions
Zucchini
While this plant has its origins in Mesoamerica, like all other squashes, zucchinis were first cultivated in northern Italy. These summer squashes are harvested while their seeds are still immature, which means that we generally don’t need to peel or deseed them.
Look for zucchinis that are firm across the entire vegetable (yes, technically, it’s a fruit, but work with me here). Soft, mushy, and brown spots are signs of spoilage, so leave those zucchinis behind. Also, the most flavorful zucchinis feel heavy for their size; this is a sign that they’ll be moist and delicious. If they’re super lightweight, they’re probably super old.
There are tons of different types of zucchini and summer squash out there! Feel free to use any of them in this recipe.
Mixed Mushrooms
Mushrooms are one of my favorite farmers market buys as you can often get a bag of mixed mushrooms at a great price. These mushroom medleys often include cremini mushrooms, oyster mushrooms, shiitakes, maitakes, and many more; you’ll usually receive a mix of both wild and cultivated mushrooms.
When picking out your mushrooms, make sure none of them have soft, mushy spots. This is a sign that your ‘shrooms are past their prime and should be composted instead.
Basil
Basil is a sweet, pungent herb that pairs beautifully with zucchini. But I know not everyone likes it. Feel free to use any other soft herbs that you have in your fridge: cilantro, parsley, or mint would all add nice flavor to this side dish.
Tips and Tricks
Cleaning mushrooms can be a huge pain in the butt, especially if they’re weird shapes. But, as tempting as it might be, don’t wash your mushrooms with water! Mushrooms are little sponges, and they’ll soak up all that water. This means that they’ll steam in the pan, rather than sauté, and will likely end up soggy at the end.
The best way to clean off mushrooms is to use a soft brush to gently wipe away the dirt. You can use a specialty mushroom brush, or even a soft toothbrush. But make sure the bristles are soft, or you might shred your mushrooms into pieces.
Alternatively, you can also use a dry or ever-so-slightly damp paper towel to gently wipe the dirt off your shrooms. I find the brush easier to use with odder shaped mushrooms with lots of crevices for dirt to hang out, like oyster mushrooms. The paper towel trick works decently for button and cremini mushrooms, though.
Serving Suggestions
My Whole30 Sauteed Zucchini and Mushrooms is a side dish that you can easily work into your meal plan. Here are some of my favorite mains to pair with zucchini:
I love Teri Turner’s Whole30 Heroine Chicken recipe. The simple, yet flavorful marinade on the chicken is really what makes the dish. My sauteed zucchini can be made on the stove while the chicken roasts in the oven.
Another great choice is a reverse seared steak. This is when you start the steak in the oven first, then finish on the grill or in a cast iron pan. Serious Eats has all the details over here.
For the vegetarians and vegans out there, try my zucchini dish with farinata, an Italian chickpea pancake. While it’s typically served as an appetizer, farinata can easily be elevated to a main dish by adding a serving of zucchini on the side.
But what about the leftovers?
Leftover Whole30 Sauteed Zucchini and Mushrooms can be stored in an airtight container in the refrigerator for up to three days. Reheat the zucchini gently on the stove or in the oven; the microwave tends to make the leftovers soggy.
I haven’t tried freezing them, so I cannot recommend it as a storage method.
The leftovers make a fantastic pasta topping if you’ve got about half a serving, or otherwise want to stretch it out. They’ll also mix in nicely with Cannellini or white beans if you want to bump up the protein content of your leftovers.
Whole30 Sauteed Zucchini and Mushrooms
Still have tons of zucchinis hanging out at your house? The perfect way to use all that summer squash up is this Whole30 Sauteed Zucchini and Mushrooms.
Ingredients
- 4 medium or 6 small zucchinis
- ½ tsp Kosher salt, plus more to taste
- 3 tbsp avocado oil
- 2 cups mixed mushrooms, sliced
- ¼ tsp crushed red pepper flakes
- 2 sprigs basil, finely sliced (chiffonade)
Instructions
- Slice zucchinis in half, then chop into 1/4 inch thick half moons. Toss zucchini slices with salt, then place them in a colander lined with paper towels. Cover the zucchini with more paper towels, then place a heavy pot on top of the zucchini to press them down. Set aside for 20 minutes to drain.
- Heat avocado oil in a high-walled saute pan on medium heat, then add the sliced mushrooms. Saute until mushrooms are golden brown, about 10 minutes.
- Pat zucchini slices dry, then add to the saute pan. Saute for an additional 10-15 minutes until the zucchinis have become golden brown and soft.
- Toss sauteed zucchini and mushrooms with the crushed red pepper flakes and basil. Taste for salt levels, then serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 165mgCarbohydrates: 9gFiber: 4gSugar: 5gProtein: 4g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
