Zucchini & Mushroom Saute

Zucchini & Mushroom Saute

3 Reviews
From: EatingWell Magazine, Holiday Issue 1996

Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.

Ingredients 4 servings

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  • 2 teaspoons extra-virgin olive oil
  • 2 small zucchini, julienned
  • 1½ cups sliced mushrooms
  • 2 teaspoons chopped fresh basil
  • Salt & freshly ground pepper, to taste


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  1. Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.

Nutrition information

  • Per serving: 37 calories; 3 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 2 g protein; 19 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 142 IU vitamin A; 11 mg vitamin C; 11 mg calcium; 0 mg iron; 79 mg sodium; 240 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, ½ fat

Reviews 3

November 10, 2012
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By: EatingWell User
This was really good! I used baby portabella mushrooms and I too added grated parmesan cheese upon serving. The flavor was out of this world! I placed it on top of venison steak. We loved it!
October 04, 2010
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By: signalflags
Make sure your pan is hot enough so that the vegetables brown quickly & don't steam & get soggy. I added half an onion, diced, before the mushrooms...so yummy! Quick & easy!
April 02, 2010
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By: kae5303
Very simple, yet very tasty!! I did add Parmesan to my husband's serving and he enjoyed it that way too!!
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