Tuscan Zucchini & Mushroom Medley
Dish Description
This Tuscan Zucchini & Mushroom Medley is a rustic, vibrant sauté featuring tender zucchini, earthy mushrooms, sun-dried tomatoes, fragrant garlic, and Tuscan herbs. It cooks quickly, uses simple wholesome ingredients, and pairs beautifully with chicken, pasta, polenta, risotto, or crusty bread. It can be served as a side dish or upgraded to a main with added protein.
Time Required
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 3–4 as a side, 2 as a main
Ingredients
Vegetables
2 medium zucchini, halved lengthwise and sliced into half-moons
8 oz (225 g) cremini or button mushrooms, sliced
1 small yellow onion, thinly sliced (optional but recommended)
Flavor Base
3 tbsp olive oil (preferably extra virgin)
3 cloves garlic, minced
¼ cup sun-dried tomatoes in oil, thinly sliced
½ tsp red pepper flakes (optional)
Seasoning
1 tsp dried Italian seasoning or Tuscan herb blend
½ tsp dried oregano
Salt & black pepper to taste
Finish
1 tbsp balsamic vinegar or lemon juice
Fresh basil or parsley, chopped
Optional: 2 tbsp grated Parmesan or Pecorino
Step-by-Step Instructions
1. Prepare vegetables
Slice zucchini into half-moons (not too thin—they should keep shape when sautéed).
Slice mushrooms and onion.
2. Heat the pan
In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering.
3. Sauté mushrooms
Add mushrooms and cook 5–6 minutes, letting them brown before stirring.
Add a pinch of salt to help release moisture.
4. Add onion & garlic
Push mushrooms to one side.
Add remaining oil if needed and sauté onion for 2 minutes.
Add garlic and stir until fragrant (30 seconds).
5. Add zucchini
Add zucchini slices and cook 5–7 minutes, stirring occasionally until lightly golden but not mushy.
6. Add Tuscan seasonings
Stir in:
Sun-dried tomatoes
Italian seasoning
Oregano
Red pepper flakes
Salt & pepper
Cook another 2 minutes to bloom flavors.
7. Finish the dish
Remove from heat.
Add 1 tbsp balsamic vinegar or lemon juice for brightness.
Sprinkle with fresh basil/parsley and Parmesan if using.
Serve warm.
Serving Suggestions
Over creamy polenta
With grilled chicken or salmon
Tossed with cooked pasta & a splash of pasta water
On toasted bread as a warm Tuscan bruschetta
Alongside risotto or quinoa
Tips for Best Results
Don’t overcrowd the pan—mushrooms need space to brown, otherwise they steam.
Use sun-dried tomatoes in oil for a richer Tuscan flavor.
Use medium-high heat to keep zucchini from getting soggy.
Add spinach at the end for extra greens.
Use a cast-iron or stainless skillet for best browning.
Variations
Protein Add-Ins
Add sliced Italian chicken sausage
Stir in white beans for a vegetarian protein boost
Add cooked shrimp at the end
Flavor Changes
Add rosemary + thyme instead of Italian seasoning
Use cherry tomatoes instead of sun-dried
Add a splash of white wine during cooking
Make it creamy
Add 2 tbsp heavy cream or mascarpone
OR sprinkle with feta or goat cheese
Estimated Nutrition (per serving, 4 servings)
Calories: ~145
Protein: 4 g
Carbs: 10 g
Fat: 10 g
Fiber: 3 g
Sodium: varies by salt/cheese used
(This is an estimate, not medical nutrition advice.)
Questions & Answers
Q1: Can I use yellow squash instead of zucchini?
Yes. Yellow squash cooks similarly and adds color.
Q2: Can I make it ahead?
It’s best fresh, but you can refrigerate for up to 3 days. Reheat in a skillet for best texture.
Q3: What mushrooms work best?
Cremini, button, or portobello work great. For deeper flavor, try shiitake (stem removed).
Q4: How do I prevent soggy zucchini?
Cook on medium-high heat
Don’t salt until the end
Don’t cover the pan
Avoid thin slices
Q5: Is this dish vegan?
Yes—just skip the Parmesan.
Q6: Can I add pasta directly?
Yes! Add cooked pasta with ¼ cup pasta water and 1 extra tbsp olive oil.