Italian style zucchini and mushrooms is a vegan dish that’s absolutely packed with flavor. Eat it for lunch with crusty bread or use 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 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.
Italian Style Zucchini and Mushrooms
Ingredients:
- Kosher salt (optional)
- 4 Tbsp extra virgin olive oil
- 1 lb, about 1 large or 2 medium sized zucchini (green and/or yellow)/courgettes
- 8 oz of mushrooms, sautéed in olive oil with a clove of garlic
- 2 medium sized tomatoes (preferably Roma) diced or about 4 oz (1/2 cup) 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
A delicious and fresh way to prepare zucchini which happens to be vegan.
Ingredients
- Kosher salt (optional)
- 4 Tbsp extra virgin olive oil
- 1 lb, about 1 large or 2 medium sized zucchini (green and/or yellow)/courgettes
- 8 oz of mushrooms, sautéed in olive oil with a clove of garlic
- 2 medium sized tomatoes (preferably Roma) diced or about 4 oz (1/2 cup) good quality passata like Mutti
- salt and black pepper (hot pepper is very good in this dish, too)
Instructions
- Slice the zucchini in half lengthwise and then cut into slices.
- 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!
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 Information:
Yield: 4 Serving Size: 4 ozAmount Per Serving:Calories: 169Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 294mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g
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