Zucchini and Mushrooms Sauté is a quick and healthy dish or side. This quick and easy low-carb recipe combines mushrooms, zucchini, carrots, fresh ginger, fresh orange juice, and garlic for a great healthy dish or side dish that goes well with chicken, beef steak, pork, and salmon.
This mouth-watering Zucchini and Mushrooms Sauté is ready in a flash and packed with healthy goodness. I love how simple and easy it is to cook and how delicious it tastes.
Easy Zucchini and Mushrooms Sauté is a mixture of colorful vegetables sautéed in a savory sauce that makes for a simple weeknight meal! Less than 30 minutes to make from start to finish!
Vegetables
Sautéed fresh veggies are a staple in our house and this combination is one of my favorites. Zucchini, mushroom, and carrots act as great sponges that take on the flavor of whatever you cook them with.
This recipe is one of my favorite because it is so versatile, and you can use any veggies that you have sitting in your fridge. I used mushrooms, zucchini, and carrots for my vegetable sauté, but you can swap in so many different types of vegetables. I like variety of colors and textures, and chopping vegetables into different shapes to keep things interesting.
How to make this Recipe:
- Add mushrooms
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and lightly season with salt and pepper. Cook for about 2 – 3 minutes.
- Add carrots, ginger, and garlic
Add carrots and sauté for another 2 minutes. Then add ginger and minced garlic.
- Add zucchini, season, and enjoy!
Mix together and add the zucchini, soy sauce, orange juice, rice vinegar and red pepper flakes. Stir regularly and cook for another 3-5 minutes or until vegetables are soft (but not wilted). Try and season with salt and black pepper to taste if needed. Add fresh cilantro, stir, and serve.
Mushroom and Zucchini Sauté: Frequently Asked Questions
No, zucchini does not need to be peeled. The skin is thin, nutritious, and adds texture and color to the dish.
Yes, but it’s best served fresh. If reheating, do so in a skillet over medium heat to retain the texture. Avoid microwaving, as it can make the vegetables mushy
This dish pairs well with grilled chicken, steak, fish, pasta, quinoa, or rice. It can also be used as a filling for wraps or tacos.
Absolutely! Bell peppers, cherry tomatoes, spinach, or asparagus are great additions. Just adjust the cooking time accordingly.
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Mushroom and Zucchini Sauté
Ingredients
- 2 tablespoons vegetable oil
- 10 medium-sized baby Bella mushrooms
- 3 medium zucchini (sliced)
- 2 medium carrots (sliced)
- 2 cloves garlic (minced)
- 2 teaspoons grated fresh ginger
- 2 tablespoons reduced sodium soy sauce
- Freshly squeezed orange juice (from 1 orange)
- 1 teaspoon rice vinegar
- ¼ teaspoon red pepper flakes (or to taste)
- ¼ cup fresh cilantro (chopped)
- Sea salt and ground black pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and lightly season with salt and pepper. Cook for about 2 – 3 minutes.
- Add carrots and sauté for another 2 minutes. Then add ginger and minced garlic. Mix together and add the zucchini, soy sauce, orange juice, rice vinegar and red pepper flakes. Stir regularly and cook for another 3-5 minutes or until vegetables are soft (but not wilted).
- Try and season with salt and black pepper to taste if needed. Add fresh cilantro, stir, and serve.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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