24 Delicious Zucchini and Mushroom Recipes for Every Occasion

Oh, the joys of cooking with zucchini and mushrooms! Whether you’re whipping up a quick weeknight dinner or looking for seasonal favorites to impress at your next gathering, these versatile veggies are here to save the day. From comforting casseroles to light and zesty stir-fries, our roundup of 24 delicious recipes promises something for every occasion. Ready to explore these mouthwatering dishes? Let’s dive in!

Zucchini and Mushroom Stir-Fry

Mmm, you’re going to love this zucchini and mushroom stir-fry. It’s quick, easy, and packed with flavor, perfect for those busy weeknights when you want something healthy but don’t have hours to spend in the kitchen.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 2 cups, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the pan, sauté for 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Toss in the sliced zucchini and mushrooms, stir to coat them in the oil and garlic.
4. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften. Tip: Keep the heat high to ensure they get a nice sear without becoming mushy.
5. Drizzle soy sauce over the vegetables, add salt, and stir well to combine.
6. Continue cooking for another 3-4 minutes until the zucchini is tender but still crisp and the mushrooms are golden. Tip: Taste a piece of zucchini to check for doneness—it should be firm but not hard.

Unbelievably simple, right? The zucchini keeps a slight crunch, while the mushrooms soak up all that garlicky, soy sauce goodness. Try serving it over a bed of quinoa or alongside grilled chicken for a complete meal.

Grilled Zucchini and Mushroom Skewers

Even if you’re not a grill master, these Grilled Zucchini and Mushroom Skewers are a breeze to whip up. Perfect for those summer evenings when you want something light yet satisfying.

Ingredients

• Zucchini – 2 medium, sliced into ½-inch rounds
• Mushrooms – 16 oz, whole if small, halved if large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Thread zucchini and mushrooms onto skewers, alternating between them.
3. Brush skewers lightly with olive oil on both sides.
4. Sprinkle salt and black pepper evenly over the skewers.
5. Place skewers on the grill. Cook for 4 minutes, then flip.
6. Grill for another 4 minutes until vegetables are tender and have nice grill marks.
7. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
8. Tip: Don’t overcrowd the skewers to ensure even cooking.
9. Tip: Let the skewers sit for a minute off the grill before serving to enhance flavors.

Crunchy zucchini and earthy mushrooms come together beautifully in these skewers. Try serving them over a bed of quinoa or with a side of tzatziki for an extra flavor boost.

Zucchini and Mushroom Lasagna

Got a bunch of zucchini and mushrooms sitting in your fridge? Let’s turn them into a cozy, comforting lasagna that’s perfect for any night of the week. You’ll love how the veggies blend with the creamy cheese for a dish that’s both hearty and fresh.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 2 cups, sliced
• Lasagna noodles – 9 pieces
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to cook the lasagna evenly.
2. Heat olive oil in a pan over medium heat. Add garlic, zucchini, and mushrooms. Cook for 5 minutes until soft. Tip: Don’t overcrowd the pan to get a nice sear on the veggies.
3. Spread ½ cup of marinara sauce at the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking.
4. Layer 3 lasagna noodles over the sauce. Top with half of the ricotta, half of the veggie mix, and ½ cup of mozzarella. Repeat the layers once more.
5. Finish with a final layer of noodles, the remaining marinara sauce, and mozzarella. Tip: Covering the top layer with sauce keeps the noodles from drying out.
6. Bake for 25 minutes, then broil for 3 minutes to brown the cheese. Tip: Watch closely during broiling to prevent burning.
7. Let the lasagna sit for 10 minutes before slicing. This helps the layers set for cleaner cuts.

You’ll find each bite packed with the earthy flavors of mushrooms and the slight sweetness of zucchini, all hugged by gooey cheese. Try serving it with a crisp green salad to round out the meal.

Creamy Zucchini and Mushroom Soup

Zucchini might just be the unsung hero of summer veggies, and when you blend it with mushrooms into a soup, magic happens. You’re in for a creamy, dreamy bowl that’s as easy to make as it is delicious.

Ingredients

• Zucchini – 2 cups, chopped
• Mushrooms – 1 cup, sliced
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Throw in the chopped zucchini and sliced mushrooms. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
6. Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes. Tip: For a lighter version, you can substitute the heavy cream with coconut milk.
7. Check the seasoning and adjust if necessary. Tip: A squeeze of lemon juice can brighten up the flavors if the soup tastes a bit flat.

Here’s the deal: this soup is luxuriously creamy with a earthy depth from the mushrooms. Serve it with a sprinkle of fresh herbs or a dash of chili flakes for an extra kick.

Zucchini and Mushroom Quiche

Very few dishes can match the comfort and versatility of a well-made quiche, and this zucchini and mushroom version is no exception. You’ll love how the earthy mushrooms and fresh zucchini come together in this simple, satisfying dish.

Ingredients

• Pie crust – 1 (9-inch)
• Zucchini – 1 cup, sliced
• Mushrooms – 1 cup, sliced
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp.
• Pepper – ¼ tsp.
• Cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
3. Bake the crust for 10 minutes, then remove from the oven and set aside.
4. In a skillet over medium heat, sauté the zucchini and mushrooms until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they cook evenly.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
6. Spread the sautéed vegetables and shredded cheese over the pre-baked crust.
7. Pour the egg mixture over the vegetables and cheese.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.
9. Let the quiche cool for 5 minutes before slicing. Tip: This helps the slices hold their shape better.

Zesty and creamy, this quiche is perfect for any meal of the day. Serve it with a side salad for a light lunch or dinner, or enjoy a slice for breakfast on the go.

Roasted Zucchini and Mushroom Medley

Craving something light yet satisfying? This roasted zucchini and mushroom medley is your go-to for a quick, flavorful side that pairs perfectly with almost any main.

Ingredients

• Zucchini – 2 medium, sliced
• Mushrooms – 8 oz, sliced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly.
2. In a large bowl, toss the sliced zucchini and mushrooms with olive oil, garlic powder, salt, and black pepper until evenly coated. Tip: Don’t overcrowd the bowl for an even coat.
3. Spread the vegetables in a single layer on a baking sheet. Tip: Use parchment paper for easy cleanup.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly golden. Tip: Keep an eye on them after 15 minutes to prevent burning.

Best enjoyed when the zucchini is tender and the mushrooms are juicy. Try serving it over quinoa or alongside grilled chicken for a complete meal.

Zucchini and Mushroom Pasta

Even if you’re not a veggie lover, this zucchini and mushroom pasta will change your mind. It’s quick, flavorful, and perfect for those nights when you want something light yet satisfying.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1.5 cups, sliced
• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the zucchini and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Drain the pasta and add it to the skillet with the vegetables. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
5. Season with salt and black pepper. Sprinkle with Parmesan cheese and toss once more. Tip: Freshly grated Parmesan melts better and adds a richer flavor.

Delightfully simple, this dish boasts a perfect balance of tender veggies and al dente pasta, with a light garlicky sauce. Try serving it with a sprinkle of red pepper flakes for an extra kick.

Stuffed Zucchini with Mushrooms

Ready to dive into a dish that’s as comforting as it is nutritious? Stuffed zucchini with mushrooms is your go-to for a hearty meal that doesn’t skimp on flavor. It’s simple, satisfying, and packed with goodness.

Ingredients

• Zucchini – 4 medium
• Mushrooms – 1 cup, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a perfectly golden top.
2. Cut the zucchini in half lengthwise. Scoop out the flesh, leaving a ¼-inch border to create boats. Tip: Save the scooped flesh for stuffing to minimize waste.
3. Heat olive oil in a pan over medium heat. Add garlic and mushrooms, sautéing until the mushrooms are soft, about 5 minutes. Season with salt and pepper.
4. Mix the sautéed mushrooms with the reserved zucchini flesh. Fill the zucchini boats with this mixture. Tip: Press down gently to pack the stuffing, ensuring each bite is flavorful.
5. Sprinkle Parmesan cheese over the top. Bake for 20-25 minutes, until the zucchini is tender and the cheese is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.

Kick back and enjoy the tender zucchini paired with the earthy mushrooms and creamy Parmesan. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal.

Zucchini and Mushroom Curry

Wondering what to do with that zucchini sitting in your fridge? You’re in luck! This zucchini and mushroom curry is a quick, flavorful dish that’ll make your weeknight dinners a breeze.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1 cup, sliced
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add sliced zucchini and mushrooms to the pan. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Sprinkle curry powder and salt over the vegetables. Stir well to coat evenly.
4. Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer.
5. Reduce heat to low (250°F) and let the curry simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
6. Tip: For a richer flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
7. Tip: If the curry is too thick, add a splash of water to reach your desired consistency.
8. Tip: Serve over rice or with naan bread for a complete meal.

Amazingly creamy and packed with flavor, this curry is a testament to how simple ingredients can create something truly special. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Zucchini and Mushroom Pizza

Oh, you’re going to love this twist on pizza night! It’s fresh, it’s flavorful, and it’s packed with veggies. Perfect for when you’re craving something a bit lighter but still totally satisfying.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Zucchini – 1 medium, thinly sliced
• Mushrooms – 1 cup, sliced
• Mozzarella cheese – 1 ½ cups, shredded
• Tomato sauce – ½ cup
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that perfect crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, go thinner.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce. This layer helps the toppings stick.
5. Arrange the zucchini and mushrooms on top of the cheese. Tip: Don’t overcrowd to ensure even cooking.
6. Drizzle with olive oil and sprinkle garlic powder over the toppings for extra flavor.
7. Top with the remaining mozzarella cheese.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.

Best enjoyed straight out of the oven, this pizza boasts a crispy crust with melty cheese and tender veggies. Try adding a sprinkle of red pepper flakes for a little heat!

Zucchini and Mushroom Frittata

This zucchini and mushroom frittata is your go-to for a quick, nutritious meal that doesn’t skimp on flavor. Perfect for breakfast, brunch, or even a light dinner, it’s as versatile as it is delicious.

Ingredients

• Zucchini – 1 cup, sliced
• Mushrooms – 1 cup, sliced
• Eggs – 6
• Milk – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add zucchini and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
4. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
5. Pour the egg mixture over the vegetables in the skillet. Tip: Let the eggs set slightly at the edges before stirring gently to allow uncooked eggs to flow underneath.
6. Cook for 2 minutes without stirring, then transfer the skillet to the oven.
7. Bake for 15-20 minutes, or until the frittata is set and slightly golden on top. Tip: Check doneness by inserting a knife in the center; it should come out clean.
8. Let the frittata cool for 5 minutes before slicing. Tip: Use a rubber spatula to loosen the edges for easy removal.

Kind of amazing how this frittata turns out fluffy yet hearty, with the earthy mushrooms and sweet zucchini shining through. Serve it with a side of avocado or a crisp salad for a complete meal that’s sure to impress.

Zucchini and Mushroom Risotto

Craving something creamy and comforting? You’re in luck because this zucchini and mushroom risotto is just the ticket for a cozy night in. It’s simple, satisfying, and packed with flavors that’ll make you forget it’s actually good for you.

Ingredients

• Arborio rice – 1 cup
• Vegetable broth – 4 cups
• Zucchini – 1 medium, diced
• Mushrooms – 8 oz, sliced
• Onion – 1 small, finely chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the mushrooms and zucchini to the pan, cooking until the vegetables are tender and the mushrooms have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the veggies brown nicely.
4. Stir in the Arborio rice, coating it with the oil and butter, and toast for 1 minute until slightly translucent.
5. Begin adding the warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Tip: Keep the broth at a simmer to maintain even cooking temperature.
6. Continue this process until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
7. Remove from heat and stir in the remaining 1 tbsp butter, Parmesan cheese, salt, and pepper. Tip: Let the risotto sit for 2 minutes off the heat before serving to thicken slightly.

Here’s the deal: this risotto is luxuriously creamy with a slight bite from the al dente rice, and the zucchini and mushrooms add a wonderful earthiness. Try topping it with extra Parmesan and a drizzle of truffle oil for an extra touch of decadence.

Zucchini and Mushroom Tacos

Ready to shake up your taco night? These zucchini and mushroom tacos are a fresh twist on the classic, packed with flavor and ready in no time.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 2 cups, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Corn tortillas – 8
• Salt – ½ tsp
• Cumin – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add minced garlic to the skillet, sauté for 1 minute until fragrant.
3. Add sliced zucchini and mushrooms to the skillet, sprinkle with salt and cumin.
4. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender and lightly browned.
5. While the vegetables cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Divide the vegetable mixture evenly among the tortillas.
7. Serve immediately with your favorite toppings.

Here’s the deal: these tacos are all about the texture—crispy zucchini and earthy mushrooms against soft tortillas. Try them with a squeeze of lime or a dollop of guacamole for an extra kick.

Zucchini and Mushroom Casserole

You know those days when you want something hearty but not too heavy? This zucchini and mushroom casserole is your answer. It’s simple, satisfying, and packed with flavor.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add zucchini and mushrooms to the pan. Cook for 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to get a nice sear.
4. Season with salt and black pepper. Stir to combine.
5. Transfer the mixture to a baking dish. Sprinkle shredded cheese evenly on top.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.
7. Serve hot. Tip: Pair with a crisp salad for a complete meal.

Every bite of this casserole is a mix of tender veggies and gooey cheese. Try topping it with fresh herbs for an extra pop of flavor.

Zucchini and Mushroom Burgers

Looking for a meatless burger that’s packed with flavor and easy to make? These zucchini and mushroom burgers are your answer, perfect for a quick dinner or a weekend BBQ.

Ingredients

• Zucchini – 2 cups, grated
• Mushrooms – 1 cup, finely chopped
• Breadcrumbs – 1 cup
• Egg – 1
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil.
2. In a large bowl, combine the grated zucchini, chopped mushrooms, breadcrumbs, egg, garlic powder, and salt. Mix well until everything is evenly distributed.
3. Form the mixture into 4 equal-sized patties. Tip: If the mixture is too wet, add a little more breadcrumbs to help bind it.
4. Place the patties in the skillet and cook for 5 minutes on each side, or until golden brown. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
5. Serve the burgers on buns with your favorite toppings. Tip: For extra flavor, toast the buns lightly before serving.

Out of the skillet, these burgers are crispy on the outside and tender on the inside, with a savory umami flavor from the mushrooms. Try serving them with a slice of avocado and a dollop of spicy mayo for an extra kick.

Zucchini and Mushroom Stir Fry with Noodles

Veggies and noodles come together in this quick and easy dish that’s perfect for a busy weeknight. You’ll love the mix of tender zucchini, earthy mushrooms, and chewy noodles all tossed in a simple, flavorful sauce.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1 cup, sliced
• Noodles – 8 oz
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced zucchini and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Drain the noodles and add them to the skillet with the vegetables. Pour in the soy sauce and toss everything together to combine. Cook for another 2 minutes to let the flavors meld. Tip: If the dish seems dry, add a splash of the noodle cooking water to loosen it up.

Bite into this stir fry and you’ll get a delightful contrast of textures—the soft zucchini, meaty mushrooms, and springy noodles. Try serving it with a sprinkle of sesame seeds or a dash of chili flakes for an extra kick.

Zucchini and Mushroom Stuffed Peppers

Zucchini and mushroom stuffed peppers are the perfect way to jazz up your dinner routine with something both nutritious and delicious. You’ll love how the flavors meld together in this easy-to-make dish.

Ingredients

• Bell peppers – 4
• Zucchini – 1 cup, diced
• Mushrooms – 1 cup, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cheese – ½ cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a colorful garnish.
3. Heat olive oil in a pan over medium heat. Add garlic, zucchini, and mushrooms. Cook for 5 minutes until soft. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Season the mixture with salt and black pepper. Stir well.
5. Stuff each bell pepper with the zucchini and mushroom mixture. Top with shredded cheese. Tip: For extra flavor, mix different types of cheese.
6. Place the stuffed peppers in a baking dish. Bake for 25 minutes until the peppers are tender and the cheese is bubbly.

Now, these stuffed peppers come out with a satisfying crunch, a creamy center, and a golden cheese topping. Next time, try serving them over a bed of quinoa for an extra protein boost.

Zucchini and Mushroom Kebabs

Backyard barbecues just got a veggie upgrade with these zucchini and mushroom kebabs. You’ll love how simple they are to throw together, and they’re perfect for those nights when you want something light yet satisfying.

Ingredients

• Zucchini – 2 medium, sliced into 1-inch pieces
• Mushrooms – 16 oz, whole if small, halved if large
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Thread the zucchini and mushrooms onto skewers, alternating between them.
3. In a small bowl, mix together the olive oil, garlic powder, salt, and black pepper.
4. Brush the kebabs with the olive oil mixture, making sure to coat all sides.
5. Place the kebabs on the grill. Cook for 10 minutes, turning every 2 minutes for even charring.
6. Remove from the grill when the vegetables are tender and have nice grill marks.

Mouthwatering and smoky, these kebabs have a tender bite with a hint of garlic. Serve them over a bed of quinoa or alongside your favorite grilled protein for a complete meal.

Zucchini and Mushroom Salad

Perfect for those lazy summer evenings, this zucchini and mushroom salad is a breeze to whip up and packed with fresh flavors. You’ll love how the crisp veggies mingle with a simple dressing for a dish that’s both light and satisfying.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1 cup, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add zucchini and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets nicely browned.
4. Drizzle lemon juice over the veggies. Season with salt and black pepper. Stir to combine.
5. Tip: Fresh lemon juice brightens the dish, but bottled works in a pinch.
6. Cook for another 2 minutes, then remove from heat.
7. Tip: Let the salad sit for a few minutes before serving to allow flavors to meld.

Unbelievably fresh and crunchy, this salad is a testament to how simple ingredients can shine. Try topping it with shaved Parmesan or tossing in some quinoa for an extra protein boost.

Zucchini and Mushroom Omelette

Alright, you’re about to whip up a zucchini and mushroom omelette that’s as easy as it is delicious. Perfect for a lazy weekend brunch or a quick weekday breakfast, this dish is a no-fuss way to start your day right.

Ingredients

• Eggs – 3
• Zucchini – ½ cup, thinly sliced
• Mushrooms – ½ cup, sliced
• Butter – 1 tbsp
• Salt – ¼ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, letting it melt completely.
2. Add the zucchini and mushrooms to the skillet, sautéing them for about 5 minutes until they’re soft and slightly golden.
3. While the veggies cook, beat the eggs in a bowl with salt and pepper until well mixed.
4. Pour the egg mixture over the cooked vegetables in the skillet, tilting the pan to spread the eggs evenly.
5. Let the omelette cook undisturbed for 2 minutes, then gently lift the edges with a spatula to let uncooked eggs flow underneath.
6. Once the top is mostly set but still slightly runny, fold the omelette in half with the spatula.
7. Cook for another minute, then slide it onto a plate. Tip: For a fluffier omelette, cover the skillet for the last minute of cooking.

Enjoy this omelette with its tender veggies and fluffy eggs, maybe with a side of toast or a fresh salad. It’s a simple dish that feels a bit fancy, perfect for impressing yourself or someone else.

Zucchini and Mushroom Stew

You know those days when you crave something hearty but still want to keep it light? This zucchini and mushroom stew is your answer.

Ingredients

• Zucchini – 2 cups, diced
• Mushrooms – 2 cups, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add diced zucchini and sliced mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low (200°F) and simmer for 20 minutes, covered.
6. Season with salt and black pepper. Stir well.
7. Simmer for an additional 5 minutes uncovered to slightly thicken the stew.

Usually, this stew turns out with a comforting, velvety texture. The zucchini softens just enough, while the mushrooms add a meaty bite. Try serving it over a scoop of quinoa or with a slice of crusty bread for dipping.

Zucchini and Mushroom Gratin

Craving something cozy yet effortlessly elegant? You’ll love this zucchini and mushroom gratin—it’s creamy, cheesy, and packed with veggies.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 2 cups, sliced
• Heavy cream – 1 cup
• Gruyere cheese – 1 cup, shredded
• Salt – ½ tsp.
• Black pepper – ¼ tsp.
• Olive oil – 1 tbsp.

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add zucchini and mushrooms. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Season with salt and black pepper. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the veggies to a baking dish. Pour heavy cream evenly over the top.
5. Sprinkle Gruyere cheese on top. Tip: For extra flavor, mix in a pinch of nutmeg with the cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to allow the gratin to set.

This gratin turns out wonderfully creamy with a crispy cheese top. Try serving it alongside a crisp salad for a light yet satisfying meal.

Zucchini and Mushroom Dumplings

Mmm, you’re going to love these zucchini and mushroom dumplings. They’re the perfect mix of savory and satisfying, with a little bit of crunch.

Ingredients

• Zucchini – 1 cup, grated
• Mushrooms – 1 cup, finely chopped
• Flour – 1 cup
• Water – ¼ cup
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. In a bowl, mix grated zucchini and chopped mushrooms with salt. Let sit for 10 minutes to draw out moisture.
2. Squeeze the zucchini and mushroom mixture to remove excess water. Tip: Use a clean kitchen towel for easier squeezing.
3. Add flour to the mixture, gradually mixing in water until a dough forms. Tip: The dough should be pliable but not sticky.
4. Divide the dough into small balls, then flatten each into a dumpling shape.
5. Heat oil in a pan over medium heat (350°F). Cook dumplings for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.

Best enjoyed hot, these dumplings have a crispy outside with a tender, flavorful inside. Try dipping them in soy sauce or your favorite dressing for an extra kick.

Zucchini and Mushroom Pie

Perfect for those lazy weekends when you want something hearty without spending hours in the kitchen, this zucchini and mushroom pie is a game-changer. You’ll love how the flavors meld together, creating a dish that’s both comforting and surprisingly easy to make.

Ingredients

• Zucchini – 2 cups, sliced
• Mushrooms – 1 cup, sliced
• Pie crust – 1, pre-made
• Eggs – 3
• Milk – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat, add zucchini and mushrooms, sauté for 5 minutes until slightly soft.
3. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
4. Place the pre-made pie crust in a pie dish, prick the bottom with a fork to prevent air bubbles.
5. Spread the sautéed vegetables evenly over the pie crust.
6. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35 minutes, or until the top is golden and the center is set.
8. Let the pie cool for 5 minutes before slicing to allow the filling to set properly.

Light and fluffy with a crispy crust, this pie is a delightful mix of textures. Serve it warm with a side salad for a complete meal, or enjoy a slice cold the next day—it’s just as good!

Conclusion

Exploring these 24 Delicious Zucchini and Mushroom Recipes opens up a world of culinary possibilities for every occasion. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!