Parmesan Garlic Zucchini and Mushroom Skillet

This zucchini and mushroom skillet is a quick side for anyone with a pile of summer squash and 20 minutes to spare. Zucchini gets seared golden, mushrooms brown in garlic butter, and a layer of parmesan melts over everything under a lid at the end. It makes 4 servings and uses one large skillet.

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What goes in the pan

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 2 small zucchini, sliced into thin half moons
• 1 lb button mushrooms, halved if large
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and black pepper
• 3/4 cup grated parmesan
• Chopped parsley

Why the zucchini and mushrooms cook separately

The most common complaint with a zucchini and mushroom skillet is a soggy, gray pan of vegetables sitting in their own liquid. Both vegetables hold a lot of water. If you crowd them into the skillet together, that water has nowhere to go, the pan temperature drops, and everything steams instead of browning.

Cooking them in two rounds fixes that. The zucchini goes in first over medium high heat with the oil and just 1/2 tbsp of the butter. Thin half moons take only 3 to 4 minutes to turn golden, and then they leave the pan so they stay tender with some bite. The mushrooms get the pan to themselves next, with the rest of the butter, and they need longer: 5 to 7 minutes. At first they release liquid, then that liquid cooks off and the edges start to brown. Wait for the browning. That is where most of the flavor in this dish comes from.

Slicing the zucchini thin matters too. Thicker pieces need more time to soften, and by then the outside has started to break down.

Getting the parmesan to melt into a thin layer

The recipe calls for finely grated parmesan, and this is the detail that makes the topping work. Fine shreds melt quickly into a thin golden layer over the vegetables. Coarse pieces take longer, and by the time they soften the zucchini underneath has gone limp.

Spread the vegetables out in an even layer before the cheese goes on, so every bite gets some. Then turn the heat to low and cover the pan. The lid traps steam and heat, which melts the cheese from above in about 2 minutes without scorching the bottom.

For zucchini with a sticky, slightly sweet glaze, try our teriyaki zucchini and onion skillet .

How to make it

• Heat the olive oil and 1/2 tbsp butter in a large skillet over medium high heat.
• Add the zucchini and cook 3 to 4 minutes until golden. Season with salt and black pepper and move it to a plate.
• Melt the rest of the butter in the same skillet and brown the mushrooms for 5 to 7 minutes.
• Stir in the garlic and Italian seasoning and cook for 30 seconds, then return the zucchini to the pan.
• Spread the vegetables out, scatter the parmesan over the top, cover and cook 2 minutes on low until the cheese has melted.
• Finish with chopped parsley and serve hot.

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A few things to watch at the stove

Garlic goes in late for a reason. Minced garlic burns fast in a hot pan, and burnt garlic turns bitter. Thirty seconds with the mushrooms is enough to cook off the raw edge and let the Italian seasoning bloom in the butter. Have the zucchini plate close by so it goes straight back in.

Season the zucchini when it comes out of the pan, and taste the mushrooms before adding much salt to them. Parmesan is salty on its own, so the finished skillet can tip over quickly if every layer is seasoned heavily.

When you lift the lid after 2 minutes, the cheese should look melted and glossy over the vegetables. If a few spots are still dry, cover again briefly on low.

Serving it hot from the skillet

The recipe says to serve it hot, and that is when the parmesan layer is at its best: soft, golden and just clinging to the zucchini and mushrooms. Bring the skillet to the table and spoon it out so each portion gets a piece of the cheesy top. The parsley adds a fresh, green finish against the rich butter and cheese.

With 4 servings from one pan, it fits easily next to whatever main you are cooking that night. It also makes good use of a garden zucchini haul when the plants are producing faster than you can keep up.

If zucchini and parmesan is your favorite pairing, try our crispy parmesan zucchini slices or the parmesan fried zucchini planks with garlic aioli . Mushroom fans can turn to our creamy mushroom and bacon skillet , and for another garlic and cheese side there are our garlic parmesan mashed potatoes .

Zucchini and mushroom skillet FAQs

Why does the zucchini come out of the pan halfway through?

It cooks much faster than the mushrooms. If it stayed in for the full mushroom browning time, it would soften too far and release water into the pan. Taking it out after 3 to 4 minutes keeps it golden and tender.

Do I need to halve all the mushrooms?

Only the large ones. The goal is pieces of similar size so they brown at the same rate. Small button mushrooms can go in whole.

My parmesan clumped instead of melting. What happened?

Usually the cheese was grated too coarse, or the pan was left uncovered. Use finely grated parmesan, keep the heat on low, and put the lid on for the full 2 minutes.

Why are my mushrooms wet instead of browned?

They need the full 5 to 7 minutes over medium high heat. The liquid they release has to cook off before browning starts, so give them time and avoid stirring constantly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us