10 Delicious Mushroom Zucchini Recipes to Try Today

Creamy Mushroom Zucchini Soup

A hearty, creamy soup made with mushrooms, zucchini, onions, garlic and vegetable broth. Simmered and blended until smooth and creamy.

Mushrooms and zucchini are versatile and healthful vegetables. Both are low in calories but high in nutrients. This soup features the earthy, savory flavor of mushrooms paired with the mild flavor of zucchini. Sautéing the zucchini and mushrooms helps bring out their flavor before simmering in broth.

For extra nutrition, use a broth made of vegetables like carrots, celery and cabbage. While simmering, the vegetables release nutrients into the broth. Blending the soup gives it a creamy texture without adding cream.This soup has layers of flavor from the mushrooms, zucchini and aromatics. Herbs like thyme, parsley or chives also pair nicely.

Serve this mushroom zucchini soup hot with crusty bread, a salad, or grilled cheese sandwiches. It can be a light summer meal or part of a heartier winter dinner. Leftovers freeze well for up to 3 months. This soup is healthy, cozy comfort food perfect any time of year.

Garlic Mushroom Zucchini Pasta

Zucchini noodles tossed in a garlicky mushroom cream sauce. Sauteed mushrooms and zucchini in a creamy garlic parmesan sauce served over zucchini noodles.

Zucchini noodles, or zoodles, are a nutritious alternative to regular pasta. Made from spiralized zucchini, they are low in carbs but high in vitamins. This dish showcases zoodles in a creamy mushroom garlic sauce.

Sautéed garlic and mushrooms provide an earthy, savory base for the sauce. As the garlic cooks, it mellows in flavor and sweetens. Blanching the zoodles briefly helps them hold up to the sauce while still retaining a firm, al dente bite.

Ingredients:

• 3 medium zucchini, spiralized into noodles
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup half and half or heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

** Instructions**:

1. Bring a pot of salted water to a boil. Add the zoodles and blanch for 30 seconds. Drain and rinse with cold water.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
3. Stir in the salt, pepper, and cream and bring to a gentle simmer. Remove from the heat and stir in the Parmesan cheese and parsley.
4. Add the zoodles to the sauce and toss to coat, adding a splash of the pasta water as needed to create a creamy sauce. Stir in the remaining 1 tablespoon olive oil, and serve immediately.

This pasta dish is creamy yet light, perfect for a weeknight spring or summer meal. The zucchini and mushrooms create a flavorful antioxidant-rich primavera sauce that nourishes from the inside out. With a simple salad, it becomes a balanced healthy meal. Leftovers can be refrigerated for up to 2 days. Zoodles do get watery upon storing, so you may need to drain the pasta before reheating and add a splash of cream or olive oil for the best texture.

Stuffed Portobello Mushrooms with Zucchini and Parmesan

Portobello mushrooms stuffed with a zucchini, mushroom and parmesan filling. Grilled until the mushrooms are tender and the filling is hot.

Portobello mushrooms have a robust, savory flavor and meaty texture that stands up well to bold fillings and flavorings. Their large caps make perfect vessels for stuffings and gratins. Grilling the mushrooms helps bring out their earthy, umami-rich flavor.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil, divided
• 1/2 pound zucchini, shredded
• 8 ounces cremini or white button mushrooms, finely chopped
• 3 cloves garlic, minced
• 1/2 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat a grill, grill pan, or broiler to high heat. Brush the portobello caps with 1 tablespoon of the olive oil and place gill-side down on the grill. Cook until the mushrooms are tender and release easily from the grill, about 5 to 7 minutes. Transfer to a platter.
2. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the zucchini, chopped mushrooms, and garlic and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
3. Remove from the heat and stir in the panko, Parmesan, parsley, oregano, salt, and pepper. Let cool slightly.
4. Mound the mixture onto the grilled portobello caps. Place under the preheated broiler for 2 to 3 minutes, until the filling is hot. Serve warm.

The earthy portobello mushrooms pair perfectly with the mild zucchini and salty Parmesan in this dish. Served alongside a crisp salad, it makes a simple satisfying dinner. For extra decadence, top the broiled mushrooms with melted cheese, bread crumbs, or chili oil before serving. Leftovers can be refrigerated up to 3 days; reheat individual caps in the microwave or oven until the filling is hot all the way through.

Portobello mushrooms contain compounds like melatonin that may help induce sleep, so enjoy them as an evening meal. Their meaty texture also makes them ideal for plant-based diets. Grilled or stuffed, portobello mushrooms make a great substitute for beef in burgers, sandwiches, and meals.

Vegan Zucchini and Mushroom Enchiladas

Zucchini, mushrooms, spices and chili peppers wrapped in tortillas and covered in an enchilada sauce. Baked until the filling is hot and the tortillas are soft.

These enchiladas are packed with flavor from chili peppers, spices, and tangy tomato sauce. Hearty mushrooms and zucchini provide substance in place of meat. Wrapped in corn tortillas and smothered in sauce, they are satisfying and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 jalapeño or other chili pepper, seeded and minced
• 1 pound zucchini, shredded
• 8 ounces cremini mushrooms, chopped
• 1 (15 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 12 corn tortillas
• 2 cups shredded vegan cheese like Daiya cheddar style shreds
• Chopped cilantro for garnish (optional)

** Instructions:**

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and jalapeño and cook, stirring frequently, until the onion is translucent, about 5 minutes.
3. Add the zucchini and mushrooms and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from the heat.
4. In a bowl, combine the tomato sauce, chili powder, cumin, oregano, cayenne (if using), and salt. Pour 1 cup of the sauce into the bottom of the prepared baking dish.
5. Dip each tortilla in the remaining sauce to coat and place in a single layer in the baking dish. Top with one-third of the cheese and one-third of the zucchini mushroom mixture. Repeat the layers twice more. Top with the remaining sauce and cheese.
6. Bake for 20 to 25 minutes, until the enchiladas are heated through. Allow to stand for 5 minutes, then garnish with cilantro if desired. Serve warm.

These enchiladas can be assembled ahead and refrigerated for up to 1 day before baking. They can be frozen for up to 3 months; thaw overnight in the refrigerator and bake as directed. For extra nutrition, use whole wheat tortillas and add beans or soy crumbles. With a side of rice and salad, these enchiladas make a hearty, healthy meal. Any leftover sauce from dipping the tortillas can be drizzled on top before serving.

Grilled Mushroom and Zucchini Kabobs

Mushrooms, zucchini, bell peppers and tomatoes grilled on skewers until tender. Brushed with an herbed vinaigrette or lemon garlic marinade.

Kabobs or skewers are a fun way to enjoy the flavors of summer. The vegetables’ flavors intensify over high heat while still retaining moisture. Mushrooms and zucchini pair naturally and grill to perfection.

Ingredients:

• 1 pound cremini mushrooms, stemmed
• 2 medium zucchini, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 pint cherry tomatoes
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar or lemon juice
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Metal or wooden skewers for grilling

Instructions:

1.Place the mushrooms, zucchini, bell peppers and tomatoes in a large resealable plastic bag. In a bowl, whisk together the olive oil, vinegar, garlic, parsley, thyme, oregano, salt and pepper. Pour over the vegetables, seal the bag, and marinate in the refrigerator for at least 2 hours or up to overnight.

1. Remove the vegetables from the marinade and discard the marinade. Thread the vegetables onto skewers, placing the larger pieces on first and filling in spaces with tomatoes and smaller pieces.
2. Preheat a grill, grill pan, or broiler to high heat. Brush the grates with oil to prevent sticking. Place the skewers on the grill, cover, and cook until the vegetables are tender and lightly charred, turning occasionally, about 10 to 15 minutes total for most vegetables.
3. Serve the kabobs warm or at room temperature. They pair well with rice, couscous, or crusty bread to soak up the flavorful juices.

Grilling the vegetables brings out their natural sweetness while the smoky char adds a layer of flavor. Zucchini softens but still retains texture. Juicy tomatoes burst as they’re bitten into. The bell peppers provide a touch of tanginess. These kabobs are the essence of summer and perfect healthy party fare or weeknight meal. Metal skewers conduct heat best for quick cooking; be sure to soak wooden skewers in water first to prevent burning.

Marinating the vegetables before grilling allows them to soak up more flavor, but they can also simply be tossed in oil, salt and pepper and grilled. Mushrooms contain vitamin D and B vitamins, while zucchini is high in magnesium, potassium and antioxidants. Grilling increases the vegetables’ nutrient availability, making these kabobs especially nutritious.

Mushroom Zucchini Frittata

Whipped eggs folded around sauteed mushrooms, zucchini, cheese and herbs. Cooked in a pan and finished under the broiler until the eggs are set.

A frittata is a hearty, protein-packed one-pan meal. Whipped eggs envelop chunks of meat, cheese, and vegetables, then cook gently on the stovetop and finish under the broiler. Mushrooms and zucchini provide substance without weighing down the dish. Serve wedges of frittata with a crisp salad for a balanced brunch, lunch, or dinner.

Ingredients:

• 8 large eggs
• 1/3 cup milk or half and half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 8 ounces cremini mushrooms, sliced
• 2 small zucchini, shredded
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 cup shredded cheddar, Swiss or goat cheese
• 2 tablespoons chopped fresh parsley (optional)

** Instructions:**

1. In a large bowl, whisk the eggs, milk, salt and pepper until well combined.
2. Heat 1 tablespoon of the olive oil in an ovenproof 10-inch skillet (cast iron works well) over medium-high heat. Add the mushrooms, zucchini, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes. Remove from the heat and stir in 1/2 cup of the cheese.
3. Pour the egg mixture into the skillet. Gently move the vegetables around with a spatula to allow the egg to flow underneath. As the eggs set, use a spatula to gently push the eggs across the bottom of the pan, tilting the pan to distribute the eggs evenly.
4. Once the bottom is mostly set but still a bit runny on top, remove from heat and sprinkle with remaining 1/2 cup cheese. Broil about 6 inches from the heating element for 3 to 5 minutes, until the center is set.
5. Allow to cool for about 5 minutes, then sprinkle with parsley (if using). Cut into wedges and serve warm or at room temperature.

A frittata is a great blank canvas for seasonal vegetables and different add-ins. Zucchini and mushrooms pair naturally but you can also add spinach, sun-dried tomatoes or roasted red peppers. Use any melty cheese or crumbled goat cheese. Herbs like basil, oregano or chives also make flavorful additions. For extra protein, stir in cooked sausage, ham or beans.

Frittatas reheat well and also make excellent leftovers. Cover and refrigerate within 2 hours; enjoy within 4 days. Frittatas freeze for up to 3 months; when ready to eat, reheat individual slices in the microwave until the center is hot. Mushrooms provide niacin and selenium which boost the immune system when consumed regularly. With the addition of zucchini, this dish packs antioxidants and nutrients like potassium and B vitamins.

One-Pot Mushroom Zucchini Risotto

Arborio rice simmered in broth with mushrooms, zucchini, parmesan and fresh herbs until creamy. A quick one-pot risotto with lots of vegetables.

Risotto is a comforting Italian dish of rice simmered in broth until thick and creamy. The starch released from the rice creates an irresistibly silky sauce. Sautéed mushrooms and zucchini provide substance and balance the richness. With parmesan cheese and fresh herbs, this one-pot risotto is simple yet satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 small zucchini, shredded
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 to 5 cups vegetable or mushroom broth, heated
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste

** Instructions:**

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the mushrooms and zucchini and cook, stirring occasionally, until the mushrooms release their liquid, about 5 more minutes.
3. Add the rice and stir to coat with the oil. Add the wine and stir frequently until absorbed, about 2 minutes.
4. Add the broth 1 cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue adding broth until the rice is tender and creamy, about 20 minutes total.
5. Remove from the heat and stir in the Parmesan, parsley, chives, salt and pepper. Let stand for 2 minutes, then serve.

Risotto requires constant stirring, so be prepared to stand at the stove for the 20-minute cook time. Arborio rice is essential for its ability to release starch and create a creamy sauce. Mushrooms, zucchini and cheese make this a hearty meatless meal, but cooked Italian sausage or shredded chicken can also be stirred in.

Herbs like rosemary, basil or oregano add fresh flavor to the risotto. For extra decadence, top servings with fried sage leaves, chopped walnuts, or truffle oil. Risotto is best served immediately but can be reheated over low heat with a splash of broth to reach the proper consistency. Arborio rice is high in starch, antioxidants and B vitamins. Mushrooms provide selenium and zinc, while zucchini adds magnesium and vitamin C.

This comforting risotto is perfect for a quick weeknight dinner or elegant dinner party. Store leftovers promptly and use within 2 days. Risotto is not recommended for freezing due to the risk of foodborne illness from reheating.

Zucchini Mushroom Pizza with Goat Cheese

Pizza or flatbread topped with zucchini, mushrooms, goat cheese, basil and chili oil. Broiled until the crust is crisp and the toppings are hot.

Homemade or store-bought pizza crust topped with creamy goat cheese, meaty mushrooms and fresh zucchini. Finished with torn basil and chili oil for spice, this pizza is perfect for feeding a crowd. Broiling the pizza gives it a lightly charred crust and melty toppings.

Ingredients:

• 1 pound pizza dough, homemade or store-bought
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 medium zucchini, sliced into rounds
• 1/4 teaspoon salt
• 1 cup crumbled goat cheese or feta cheese
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons chili oil (optional)

** Instructions:**

1. Preheat the oven to 450°F with a rack in the upper third position. Grease a baking sheet and set aside.
2. Roll or stretch the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
4. Add the zucchini, the remaining 1 tablespoon olive oil and the salt. Cook, stirring occasionally, until the zucchini is tender, about 5 more minutes. Remove from the heat and let cool slightly.
5. Spread the goat cheese evenly over the dough, leaving a 1/2-inch border. Top with the mushroom zucchini mixture, then the basil. Drizzle with chili oil (if using).
6. Broil the pizza for 3 to 5 minutes, until the crust is lightly browned and the toppings are bubbly. Let stand for 2 minutes, then slice and serve.

For extra decadence, drizzle the finished pizza with truffle oil instead of chili oil. Other vegetables like spinach, bell peppers or roasted red peppers also pair well with zucchini and mushrooms. Use a mix of mozzarella and goat cheese for more melty, stretchy cheese.

A crust topped with olive oil, rosemary and sea salt before adding toppings creates a flavored base. Fresh or sun-dried tomatoes, olives, grilled eggplant and pesto also make excellent toppings for zucchini mushroom pizza.

Goat cheese is creamy and mildly tangy, with less fat than most cheeses. Mushrooms provide B vitamins and antioxidants, while zucchini is high in potassium, magnesium and vitamin C. Broiling the pizza briefly helps the vegetables retain nutrition. Store any leftovers promptly and enjoy within 1-2 days. The crust may get soggy if frozen, so pizza is best consumed fresh.

This unique pizza combines some of the best flavors of summer with easy, nutritious ingredients. Great for Meatless Mondays or any summer evening, zucchini mushroom pizza is sure to be a crowd pleaser. Serve with a simple salad for a complete, balanced meal.