Pan Sauteed Zucchini and Squash with Mushrooms


  • 3 small zucchini
  • 1 medium yellow summer squash
  • 2 tbs canola or peanut oil
  • 3 cloves garlic, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 lb button mushrooms, thinly sliced
  • kosher salt and black pepper to taste
  • 2 tbs freshly grated Parmesan cheese
  • 3 tbs white wine
  • 3 tbs whipping cream


  • Cut the squashes into matchsticks or grate them.
  • Heat oil in a large frying pan and saute the garlic and onion until barely tender.
  • Add the squashes and mushrooms, then season with salt and pepper and saute for a few minutes until the vegetables are crisp tender.
  • Add the cream and white wine and cook for several minutes.
  • Remove vegetables from pan and place in bowls, then top with Parmesan cheese and serve.

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