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.
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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!
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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
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Had The zucchini and mushrooms it was a Delicious dish,,,my wife and I had it with pork chops. And my Daughters name is Cristina Conte
Wow, that’s cool! My name was supposed to be spelled without the H, but my dad didn’t know and filled out the birth certificate in Scotland! Mum wasn’t too pleased! At least they both sound the same. So happy you enjoyed the dish, and hope you find some other recipes you’ll enjoy, Frank! Grazie!
I make this dish all summer long without the tomato sauce. I think it will be a fabulous addition. Thanks for the great idea.
Oh I do hope you try it with the tomatoes added, Cathy!
I have never had this combination but must try it! I think we will both love this!
I’m not a huge zucchini fan, but I absolutely love them cooked this way!
I’m all for simple delicious dishes, Christina – especially in the summer. Looking good!
Absolutely! Thank you, Jill!
I had this with a piece of hearty bread and was completely full. I only ate about 1/4 of the total dish. I’m shocked how filling it is, and the flavour is amazing! I didn’t know something so simple void of cream and meat could be so delicious. I can’t wait to make more of your recipes! I used a little red pepper flakes to give it some heat and it went very nicely.
That’s real Italian cuisine for you, Isabella! Isn’t it delicious? And yes, the hot pepper is fabulous in this dish! Glad you enjoyed it and thank you so much for letting me know! It means a lot to me. :) CC
Simple, but looks like a flavorful and great dish!
Thanks, Medeja, it is super simple and delicious, just the way I like it! :) CC