1. Prep the Veggies

Start by slicing the zucchinis into rounds or half-moons, whichever you prefer. I like half-moons because they cook a little quicker and have a nice bite. If you’re using small zucchini, feel free to leave them whole and just slice them into thicker rounds.

Next, slice your mushrooms. I usually go for cremini or white button mushrooms, but feel free to use whatever mushrooms you prefer. Mushrooms shrink a bit as they cook, so don’t worry if they seem like a lot at first. They’ll shrink down and get nice and tender.

2. Heat the Pan

Heat up a large skillet over medium-high heat. You’ll want it nice and hot so the veggies can get a good sear. Add about 2 tablespoons of olive oil to the pan. Once the oil starts to shimmer, you’re ready to add your veggies.

3. Cook the Zucchini

Add the zucchini slices to the hot pan in a single layer (if they don’t all fit, do it in batches). Don’t overcrowd the pan, or they won’t get crispy. Let the zucchini cook for about 2-3 minutes on one side, without stirring. You want them to develop a nice golden-brown crust before flipping. After 2-3 minutes, flip them over and cook for another 2-3 minutes until they’re golden and tender.

Once the zucchini is cooked, remove it from the pan and set it aside on a plate.

4. Cook the Mushrooms

In the same pan, add the sliced mushrooms. You don’t need any extra oil since the zucchini will have left behind some nice residual oil. Let the mushrooms cook for about 4-5 minutes, stirring occasionally, until they start to release their moisture and become golden brown and soft.

5. Add Garlic and Seasonings

Once the mushrooms are browned and tender, add the minced garlic to the pan and sauté for another 1-2 minutes, until fragrant. This is where the magic happens—the garlic will infuse the mushrooms and zucchini with its delicious aroma.

Add salt and pepper to taste, and sprinkle in your fresh herbs. I love using thyme or rosemary for a savory kick, but you can really go with whatever herbs you like. Give everything a good stir, and let it cook for another minute to blend the flavors.

6. Combine and Finish Up

Once the garlic is fragrant and everything is cooked, it’s time to add the zucchini back into the pan. Gently stir the zucchini into the mushrooms and let them cook together for another 2-3 minutes. If you want a little more brightness, squeeze a tablespoon of fresh lemon juice over the veggies to give it a pop of flavor.

If you like a little spice, you can sprinkle in some crushed red pepper flakes at this point for a touch of heat.

7. Serve and Enjoy!

Once everything is well-mixed and tender, it’s time to plate. Serve the pan-fried zucchini and mushrooms as a side dish or even as a light main course. They go wonderfully with grilled chicken, steak, or pasta. You can also serve them alongside a salad or a nice piece of crusty bread for a complete meal.