Are you looking for some delicious and innovative ways to incorporate zucchini and mushrooms into your meals? Look no further! Zucchini and mushrooms are a match made in heaven, with their complementary flavors and textures. From savory stir-fries to creamy pasta dishes, there’s a wide range of options to suit every taste and occasion.
In this article, we’ll be exploring 20 mouth-watering recipes that showcase the perfect harmony between zucchini and mushrooms. Whether you’re a vegetarian, a meat-lover, or just looking for some inspiration in the kitchen, these recipes are sure to delight. From classic comfort food to international twists, we’ve got it all covered.
So, without further ado, let’s dive into our collection of 20 delicious zucchini and mushroom recipes!
Garlic Butter Zucchini and Mushroom Stir-Fry
This recipe combines the flavors of sautéed mushrooms, garlic, and zucchini with a hint of buttery goodness, making it a perfect side dish or light meal. With its quick cooking time and ease of preparation, you’ll be enjoying this tasty stir-fry in no time!
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start browning (about 5 minutes).
3. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the zucchini slices and cook, stirring occasionally, until tender and lightly browned (about 3-4 minutes).
5. Stir in the butter until melted and well combined with the vegetables.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: About 12-15 minutes from start to finish.
Creamy Zucchini and Mushroom Pasta
This vegetarian pasta dish combines the flavors of sautéed zucchini, mushrooms, and garlic with a rich and creamy sauce, all on top of al dente pasta.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tbsp butter
– 1/2 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add zucchini and mushrooms to the skillet. Cook until tender, about 5 minutes.
4. Stir in heavy cream and dried basil. Bring sauce to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and creamy sauce. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Zucchini and Mushroom Stuffed Chicken
This recipe combines the flavors of tender chicken, sautéed mushrooms, and zucchini for a delicious and healthy meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium zucchini, finely chopped
– 1 cup fresh mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add chopped zucchini to the skillet and cook for an additional 2 minutes.
4. Stuff each chicken breast with the mushroom-zucchini mixture, dividing it evenly among the four breasts.
5. Season the chicken with salt, black pepper, and paprika.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Grilled Zucchini and Mushroom Skewers
Elevate your summer gatherings with these flavorful and healthy grilled skewers, perfect for a quick and easy side dish or light lunch. The combination of tender zucchini, earthy mushrooms, and tangy feta cheese is a match made in heaven.
Ingredients:
– 4 medium zucchinis
– 1 cup mixed mushrooms (such as button, cremini, and shiitake), sliced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread zucchini, mushrooms, and feta cheese onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with garlic.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes, turning occasionally, or until vegetables are tender and slightly charred.
Cooking Time: 8-10 minutes
Zucchini and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines tender zucchini and earthy mushrooms with Arborio rice, perfect for a weeknight dinner or special occasion. This recipe is easy to make and packed with nutrients.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 2 medium zucchinis, diced
- 1/4 cup white wine (optional)
- 1 tablespoon butter
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions:
- In a large skillet, heat the oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
- Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Add zucchini and cook for an additional 2-3 minutes, or until tender.
- In a separate pot, bring broth to a simmer. In another skillet, melt butter over medium heat. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
- Add white wine (if using) and stir until absorbed. Then add warmed broth, one cup at a time, stirring continuously and allowing each portion to be absorbed before adding the next.
- After 20-25 minutes of cooking, the rice should be creamy and tender. Stir in cooked mushroom and zucchini mixture. Season with salt and pepper to taste.
Cooking Time: Approximately 30-40 minutes
Cheesy Zucchini and Mushroom Casserole
A deliciously simple casserole that combines the flavors of sautéed zucchini, mushrooms, and cheese for a satisfying meal.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened.
3. Add zucchini and mushrooms; cook until tender, about 5 minutes.
4. In a separate bowl, combine cheddar and mozzarella cheese.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Arrange cooked zucchini mixture in the dish, followed by the cheese mixture.
7. Top with breadcrumbs; season with salt and pepper to taste.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Mushroom Frittata
Elevate your breakfast game with this flavorful and nutritious Zucchini and Mushroom Frittata. This recipe is perfect for a quick and easy morning meal or as a brunch option.
Ingredients:
– 6 eggs
– 1 medium zucchini, diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add zucchini and mushrooms; cook until tender, about 5 minutes.
3. Whisk eggs in a bowl; season with salt and pepper.
4. Pour egg mixture over the vegetables; cook for 1-2 minutes or until edges start to set.
5. Transfer skillet to the oven; bake for 15-20 minutes or until center is just set.
6. Garnish with parsley; serve warm.
Cooking Time: 20 minutes
Roasted Zucchini and Mushroom Medley
Elevate your vegetable game with this flavorful and nutritious roasted medley! This dish is perfect as a side or used as a base for vegetarian main courses.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 8 oz mixed mushrooms (button, cremini, shiitake), stems removed and caps sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini and mushroom slices with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the medley in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. Serve hot, garnished with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Zucchini and Mushroom Soup
A delicious and comforting soup perfect for a chilly evening or as a healthy addition to your meal rotation. This recipe combines the sweetness of zucchini with the earthiness of mushrooms, all wrapped up in a creamy broth.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the zucchini and mushrooms; cook until they release their moisture and start to brown, about 5-6 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend it in a blender.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Zucchini and Mushroom Quesadillas
A flavorful and healthy twist on traditional quesadillas, these zucchini and mushroom filled tortillas are perfect for a quick lunch or dinner. With the sweetness of sautéed mushrooms and the crunch of fresh zucchini, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 large tortillas
– 1/4 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: salsa, sour cream, avocado for toppings
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, toss zucchini slices with 1/2 teaspoon salt. Let sit for 5 minutes, then pat dry with paper towels.
3. Add olive oil to the preheated skillet and sauté mushrooms until tender. Add zucchini and cook until slightly softened.
4. Place one tortilla in the skillet, sprinkle with cheese and top with mushroom-zucchini mixture.
5. Fold tortilla in half and cook for 2-3 minutes or until crispy and melted.
6. Flip and cook for an additional 1-2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Zucchini and Mushroom Stir-Fry with Soy Sauce
This Asian-inspired stir-fry is a perfect way to enjoy the flavors of summer with zucchinis, mushrooms, and soy sauce. It’s a quick and easy recipe that can be ready in no time!
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 3-4 minutes.
3. Add the zucchini and soy sauce; stir-fry for an additional 2-3 minutes, until the zucchinis are tender but still crisp.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
Cooking Time: 8-10 minutes
Zucchini and Mushroom Pizza
A delicious and flavorful vegetarian pizza recipe that combines the best of summer with the richness of mushrooms. This pizza is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup tomato sauce
– 8 ounces mozzarella cheese, shredded
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Combine warm water, sugar, and yeast in a large bowl. Let it sit for 5 minutes.
3. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
4. Knead the dough for 5-7 minutes.
5. Roll out the dough into a circle or rectangle shape.
6. Spread tomato sauce over the dough, leaving a small border.
7. Top with zucchini, mushrooms, and mozzarella cheese.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 20 minutes
Zucchini and Mushroom Lasagna
This vegetarian lasagna recipe combines the flavors of sautéed zucchini and mushrooms with creamy ricotta cheese, wrapped in layers of pasta and melted mozzarella.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini, mushrooms, onion, and garlic in olive oil until tender. Season with salt and pepper.
4. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well.
5. Assemble lasagna by spreading the mushroom-zucchini mixture on the bottom layer of noodles, followed by the ricotta-cheese mixture, and finally another layer of noodles.
6. Top with mozzarella cheese and bake for 30-35 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Zucchini and Mushroom Stuffed Peppers
This recipe combines the sweetness of bell peppers with the savory flavors of zucchini, mushrooms, and cheese. A perfect vegetarian option for a quick weeknight dinner.
Ingredients:
– 4 large bell peppers, any color
– 1 medium zucchini, diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup cooked rice
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix zucchini, mushrooms, cooked rice, cheese, and olive oil.
4. Stuff each pepper with the mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Roast for 30 minutes, then remove foil and roast for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Zucchini and Mushroom Tacos
Transform ordinary tacos into a vibrant and delicious meal with this simple recipe featuring zucchini, mushrooms, and bold Mexican flavors. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 medium zucchinis
– 1 cup sliced cremini mushrooms
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, or sliced avocado
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown (about 5 minutes).
3. Add the zucchinis and cook until tender, about 5-7 minutes.
4. Stir in cumin, salt, and pepper. Squeeze lime juice over the mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with the zucchini-mushroom mixture, cilantro, and desired toppings.
Cooking Time: Approximately 15-20 minutes.
Zucchini and Mushroom Quiche
A delicious and savory quiche perfect for brunch or dinner, packed with the flavors of zucchini, mushrooms, and cheese.
Ingredients:
– 1 9-inch pie crust
– 2 cups grated cheddar cheese
– 1 cup sliced zucchinis
– 1 cup sliced cremini mushrooms
– 1/2 cup chopped fresh parsley
– 2 large eggs
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté zucchinis and mushrooms until tender. Add parsley and season with salt and pepper.
4. In a separate bowl, whisk together eggs and heavy cream. Stir in grated cheese.
5. Arrange the cooked zucchini-mushroom mixture in the pie crust. Pour egg mixture over the top.
6. Bake for 35-40 minutes or until quiche is set and golden brown.
Cooking Time: 35-40 minutes
Zucchini and Mushroom Curry
This vegetarian curry is a flavorful and nutritious twist on traditional Indian cuisine. With the addition of zucchini and mushrooms, this dish is perfect for a quick weeknight dinner or as a side dish for a special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne (if using) and cook for 1 minute.
4. Add zucchini and mushrooms; cook until tender, about 5-6 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until heated through.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Zucchini and Mushroom Stir-Fry with Noodles
Quick and flavorful, this vegetarian stir-fry combines the best of summer’s bounty with a savory noodle dish. Serves 4-6.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 cup cooked noodles (rice noodles or egg noodles work well)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
3. Add the garlic and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
4. Stir in cooked noodles, soy sauce, salt, and pepper.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions or sesame seeds if desired.
Cooking Time: 15-20 minutes
Zucchini and Mushroom Stuffed Portobello Mushrooms
A flavorful vegetarian delight that combines the earthy taste of portobello mushrooms with the sweetness of zucchini and the savory flavor of sautéed mushrooms.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 medium zucchini, finely chopped
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start browning.
3. Add the chopped zucchini, garlic, and thyme to the pan. Cook for an additional 2-3 minutes, until the vegetables are tender.
4. Stuff each mushroom cap with the zucchini-mushroom mixture, dividing it evenly among the four caps.
5. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top of each stuffed mushroom.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20 minutes
Zucchini and Mushroom Salad with Lemon Dressing
This refreshing salad combines the sweetness of zucchini and mushrooms with a tangy lemon dressing, perfect for a light and flavorful meal or side dish.
Ingredients:
– 2 medium zucchinis, sliced into thin rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until tender, about 3-4 minutes.
2. Add the sliced zucchinis and minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the zucchini is slightly softened.
3. In a small bowl, whisk together the lemon juice and salt. Pour the dressing over the zucchini-mushroom mixture and toss to combine.
4. Season with pepper to taste. Garnish with chopped parsley if desired.
5. Serve immediately.
Cooking Time: 10-12 minutes
Summary
Get ready to go green! This collection of 20 delicious zucchini and mushroom recipes has something for every occasion. From savory stir-fries to creamy pasta dishes, you’ll find inspiration for a quick weeknight meal or a special dinner party. Try your hand at stuffed chicken or peppers, or go easy with a hearty soup or quiche. Whether you’re in the mood for Italian-inspired risotto or Mexican-style tacos, this roundup has got you covered. So why not get creative and give one of these tasty recipes a try today?
