One thing I love to enjoy every summer is zucchini and summer squash. I love making it, and this skillet squash and mushrooms side dish is a great option.

I find that mushrooms and squash complement each other perfectly in a dish. The earthy flavor of the mushrooms adds depth to the sweetness of the squash, creating a delicious and well-balanced combination.

To enhance the flavors even more, I added some red onion for an extra layer of taste. While I used red onion in this recipe, any sweet variety would work just as well.

I love adding Kinder’s Buttery Steakhouse seasoning mix to my dishes because it adds such a delicious flavor. It works well in this dish. The mix contains butter for a rich and creamy taste. It also has cracked black pepper for some heat. Additionally, there is a perfect blend of seasonings to enhance the flavor.

This dish is great for summer because it’s light and refreshing, perfect for pairing with grilled meat. However, I also enjoyed it for lunch because it was so flavorful and satisfying. The combination of the seasoning mix with the fresh ingredients creates a dish that I just can’t get enough of.

Ingredients to Make Skillet Squash and Mushrooms

• OLIVE OIL
• BUTTER
• SMALL RED ONION OR OTHER SWEET ONION
• BUTTON MUSHROOMS
• ZUCCHINI
• YELLOW SUMMER SQUASH
• GARLIC
• KINDERS BUTTERY STEAKHOUSE SEASONING
• SALT AND PEPPER TO TASTE

How to Make Skillet Squash and Mushrooms

Begin by heating olive oil and some of the butter in a large skillet over medium-high heat. Mixing butter with olive oil increases the smoke point of the butter. This allows you to cook at higher temperatures without the risk of burning the butter, thus preserving its flavor.

Sauté sliced zucchini and summer squash until tender. Once done, transfer the zucchini and summer squash to a plate and set them aside.

Add the remaining butter to the skillet. Place the skillet back over medium heat and add the onion and mushrooms. Cook, tossing occasionally, until golden brown and caramelized.

Lower the heat and stir in the minced garlic and Kinder’s Buttery Steakhouse seasoning. Return the zucchini and summer squash to the skillet, combining them with the mushrooms and onion. Season the mixture with kosher salt and freshly ground black pepper, adjusting to taste.

This sautéed mushrooms and yellow squash recipe is versatile and delicious, perfect for a summer side dish.

Frequently Asked Questions

Can I use different types of mushrooms in this recipe?
Absolutely! You can use any mushrooms you prefer, like cremini, portobello, or a combination of different kinds.

How can I prevent the vegetables from becoming too soggy?
To prevent vegetables from getting soggy, make sure the skillet is hot before adding the mushrooms and zucchini. This will help to cook them quickly. Also, avoid overcrowding the pan to allow moisture to evaporate efficiently.

How do I know when the zucchini and mushrooms are perfectly cooked?
The vegetables should be tender but still have a slight bite. The cooked mushrooms should have released their moisture and started to brown.

Can I add cheese to this dish?
Yes, sprinkling a little freshly grated Parmesan cheese or crumbled feta cheese over the cooked vegetables before serving adds a nice savory touch.

Can I make this dish ahead of time?
For best results, serve this dish fresh to keep the veggies crisp. If you need to prepare it in advance, store it in an airtight container. Then reheat it in a skillet over low heat before serving.

What’s the best way to reheat leftovers?
Reheat leftovers in a skillet over medium heat until just heated through. A microwave works but can make the vegetables mushy.

FOR MORE RECIPES LIKE THIS, TRY:

• Squash Casserole
• Zucchini Lasagna
• Oven Roasted Squash and Mushrooms
• Zucchini Marinara Subs

Recipe is adapted from Diethood.