Zucchini and Mushrooms (Easy Italian Style)
Zucchini and mushrooms is an easy, Italian style dish that’s absolutely packed with flavor. Eat it for lunch with crusty bread, or serve as a side dish.
Originally published July 9, 2012.
Growing up, this is the way I always ate zucchini. No spiralized salads or zucchini bread. Well, when I was a teenager, I started baking zucchini bread, but it was never my favorite.
As an Amazon Associate I earn from qualifying purchases.
In the summer, we always had zucchini growing in the garden, usually green, and sometimes yellow. Besides the cooking the squash, my mother would also fry the male zucchini flowers which were dipped in batter (recipe coming soon)!
Another way to use really large (overripe) zucchini.
It’s such a simple, healthy meal or side dish, using only about four ingredients.
The combination of flavors is fantastic, and it doesn’t need anything else, other than a slice of bread or two! Using quality ingredients is key when you have few ingredients. Thanks to Melissa’s Produce for the beautiful, organic zucchini!
And if you are growing zucchini, don’t let the male blossoms go to waste! They’re incredibly delicious!
Italian style zucchini flowers.
Zucchini and Mushrooms (Easy Italian Style)
recipe by my Nonna Chiarina serves 4 as a side dish
FULL PRINTABLE RECIPE BELOW
Ingredients:
- Kosher salt (optional)
- extra virgin olive oil
- zucchini (green and/or yellow)/courgettes
- mushrooms
- tomatoes or good quality passata like Mutti
- salt and black pepper (hot pepper is very good in this dish, too)
Slice the zucchini in half lengthwise and then cut into slices.
TIP: If you like your zucchini with a little more bite, just place the cut pieces into a colander and lightly sprinkle with Kosher salt. Toss it around so it has salt all over, and let drain for about 20 minutes.
Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it’s a bit bland. This dish is very flavorful.
Continue to cook for a few more minutes, then remove from heat.
This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
Don’t miss another travel or recipe post; subscribe to my free subscription!
Italian Style Zucchini and Mushrooms
Ingredients
- 4 Tbsp extra virgin olive oil
- 2 zucchini (or one large, green and/or yellow /courgettes)
- 2 tomatoes (preferably Roma diced, or about 4 oz/ 128 grams of good quality passata like Mutti)
- ⅛ tsp Kosher salt (optional, to taste)
- ⅛ tsp black pepper (optional, hot pepper is very good in this dish, too)
Mushrooms:
- 8 oz mushrooms
- ½ Tbsp extra virgin oil oil (for sautéing)
- 1 clove garlic (for sautéing)
Instructions
- Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
- Slice the zucchini in half lengthwise and then cut into slices.
- Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
- When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
- Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally.
- Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
- Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
Notes
- TIP: If you like your zucchini with a little more bite, just place the cut pieces into a colander and lightly sprinkle with Kosher salt. Toss it around so it has salt all over, and let drain for about 20 minutes.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
29 Comments