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Our Creamy Mushroom and Zucchini recipe is perfect for any dinner and occasion! Sautéed mushrooms and zucchini are sprinkled with mozzarella and baked in a savory cream cheese sauce until tender, cheesy, and golden on top. This one-pan side dish is packed with flavor and pairs well with a variety of mains!
This mushrooms and zucchini recipe is our new favorite side dish that’s warm, comforting and so tasty! It’s simple to make in one pan and can be on your dinner table in just about 30 minutes. It starts with sautéed mushroom in a creamy sauce, then zucchini slices are mixed in and the dish is topped with cheese and baked until the cheese is melted. Whether you’re serving a holiday meal or an everyday weeknight dinner, this recipe is one to impress! We love serving this with grilled Italian chicken breast or our sheet pan herb-baked turkey.
Reasons we love this recipe
- Quick and easy to make: With just a few simple steps and about 30 minutes, you can have a delicious side dish the whole family will enjoy.
- Full of flavor and versatile: Loaded with flavor, this mushrooms and zucchini dish is so good and versatile to enjoy served with a variety of different proteins.
- Vegetarian comfort food: This is comfort food at its finest! This recipe joins the delicious texture of sautéed mushrooms with two types of cheese and fresh zucchini. Everyone will be going back for seconds and thirds!
Ingredients needed
This mushrooms and zucchini recipe is made with simple ingredients, most of which are pantry staples. Here’s everything you’ll need:
- Zucchini: Use fresh zucchini that is not too soft to the touch.
- Olive oil: For sautéing the mushrooms.
- Mushrooms: White button mushrooms are great here. They have a mild flavor and soft texture.
- Seasonings: A blend of Herbes de Provence, garlic powder, onion powder, salt, and pepper adds delicious flavor.
- Broth: You can use chicken broth or vegetable broth. To keep this side dish vegetarian, use veggie broth.
- Cream cheese: To make the sauce extra creamy.
- Shredded mozzarella: The stretchy, melty texture of mozzarella is perfect for baked veggie recipes.
How to make this Zucchini and mushrooms recipe
- Prep: Preheat the oven to 400ºF.
- Salt zucchini: Place the sliced zucchini in a colander over a bowl and sprinkle with salt and pepper. Allow to sit for 15 minutes.
- Cook mushrooms: Heat the oil in a large skillet and sauté the mushrooms for 6-8 minutes.
- Mix in the seasonings, broth, and cream cheese: Season with salt, pepper, and seasonings. Add in the broth and bring to a bubble. Stir in the cream cheese and mix until smooth, then remove from heat.
- Add zucchini: Use paper towels to absorb the excess moisture from the zucchini slices, then add them to the skillet and into the mushroom sauce.
- Bake: Sprinkle with the mozzarella cheese. Bake for 15-18 minutes, or until bubbly and the top is golden.
Expert Tips
- Choosing zucchini: Look for zucchini that feels heavy for its size. The skin should be a dark green color and smooth and ideally blemish-free. If the skin looks slightly shriveled, it’s most likely not fresh.
- Prepping zucchini: It’s important that the sliced zucchini has time to sit after sprinkling it with salt and pepper. This will draw some of the water out of the zucchini, so it doesn’t make the dish too watery.
- Seasoning substitute: If you don’t have Herbes de Provence, feel free to replace it with Italian seasoning, as they have a similar blend of herbs.
- Shredding cheese: For best results, use freshly grated mozzarella cheese. The pre-shredded bagged cheese contains preservatives and fillers. Freshly grated cheese is much more flavorful and melts much better.
Frequently asked questions
Salt the zucchini to help remove the excess moisture from it that would otherwise become too watery, and make the zucchini soggy and mushy when cooked.
Place the sliced zucchini in a colander over a bowl and sprinkle with salt and pepper. Allow it to sit with the salt on it for 15 minutes.
While you can try freezing and reheating this dish, we do not recommend it. Because it’s made with cream cheese and shredded cheese, the sauce can become grainy when thawed.
Variations
This creamy mushrooms and zucchini recipe is easy to customize and make your own. Here are some options:
- Fresh herbs: Feel free to sprinkle in some freshly chopped herbs. Rosemary, thyme, parsley, or basil would be great options.
- Cheese: If you’d like a different flavor, swap out the mozzarella for pepper jack cheese or cheddar cheese.
- Add protein: You can make this a complete meal by adding in some shredded rotisserie chicken or leftover chopped chicken before baking.
- Toppings: For extra flavor and texture, try topping with French-fried onions or crumbled bacon!
Storage recommendations
- Storing in the refrigerator: Place in an airtight container for 3 to 4 days in the fridge.
- To reheat: Cook in the oven at 350 degrees until warm or pop individual servings in the microwave for about 1 minute.
More delicious side dish recipes
- Zucchini Corn Salad
- Sautéed Green Beans
- Baked Balsamic Asparagus
- Herbed Potato Salad
- Creamy Garlic Mushrooms
- Eggplant and Zucchini Gratin
- Baked Smashed Sweet Potatoes
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Creamy Mushrooms and Zucchini Skillet
Ingredients
- 1 1/2 lb zucchini, cut into 1/4-inch slices
- Kosher salt and pepper, to taste
- 1 1/2 tbsp olive oil
- 1 lb mushrooms, thinly sliced
- 1 tsp Herbes de Provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup chicken or vegetable broth
- 6 oz cream cheese, at room temp
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400ºF.
- Place the sliced zucchini in a colander over a bowl and sprinkle with salt and pepper. Allow to sit for 15 minutes.
- Heat the oil in a large skillet and sauté the mushrooms for 6-8 minutes.
- Season with salt, pepper and seasonings. Add in the broth and bring to a bubble. Stir in the cream cheese and mix until smooth, then remove from heat.
- Use paper towels to absorb the excess moisture from the zucchini slices, then add them to the skillet and into the mushroom sauce.
- Sprinkle with the mozzarella cheese. Bake for 15-18 minutes, or until bubbly and the top is golden.
Notes
- Storing in the refrigerator: Place in an airtight container for 3 to 4 days in the fridge.
- To reheat: Cook in oven at 350 degrees until warm or pop individual servings in the microwave for about 1 minute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
