You know that feeling when you want something light, flavorful, and super easy to whip up? That’s exactly why I love making this Balsamic Glazed Mushroom and Zucchini. It’s one of those dishes that’s packed with deep, rich flavors but doesn’t take a ton of effort just a little chopping, a little sautéing, and boom, you’ve got a restaurant-worthy side (or even a main if you’re feeling like keeping it light). Plus, it’s gluten-free, dairy-free, vegan, and low-carb, so pretty much everyone can dig in. Let’s get cooking!
Try my Miso Potato and Cabbage Salad recipe.
Why You’ll Love This Recipe
✔ Big Flavor, Minimal Effort – A handful of simple ingredients come together for a dish that tastes like you spent way more time on it than you actually did.
✔ Healthy but Satisfying – Low in carbs, packed with veggies, and full of flavor this one’s light but still totally hits the spot.
✔ Vegan, Gluten-Free & Dairy-Free – Whether you’ve got dietary restrictions or just love a good plant-based dish, this one’s got you covered.
✔ Perfect Side or Light Main – Serve it up with your favorite protein, mix it into pasta, or just grab a fork and dig in as is.
✔ That Balsamic Magic – The tangy-sweet balsamic glaze takes simple veggies to the next level. Trust me, you’ll want to put this on everything!
Try my Velvety Zucchini Soup recipe.
What You’ll Need To Make
Let’s Talk About the Star Ingredients
Every great dish starts with great ingredients, and this one’s no exception. Here’s why these simple veggies and seasonings make all the difference:
🍄 Mushrooms – A mix of white button and shiitake mushrooms brings the best of both worlds tender, juicy bites with a deep, umami-packed flavor. They soak up that balsamic goodness like a dream!
🥒 Zucchini – Mild, slightly sweet, and perfect for soaking up all the flavors in the pan. It gets beautifully golden and tender while keeping things fresh and light.
🧄 Garlic – Because no good dish is complete without it! That little pop of garlicky goodness ties everything together and makes the whole kitchen smell amazing.
🍷 Balsamic Vinegar – The secret weapon! It adds a tangy-sweet richness that takes these simple veggies to the next level. A little goes a long way, but trust me, you’ll taste the difference.
🌿 Thyme – Fresh thyme gives this dish a subtle earthiness that pairs perfectly with the mushrooms and balsamic. Plus, it makes everything feel just a little bit fancier!
With just a few fresh ingredients, you get a dish that’s easy to make but tastes like something straight out of a cozy bistro.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 40 mins
Alright, let’s get cooking! This dish is simple, delicious, and packed with flavor.
1️⃣ Sauté the veggies – Heat up a tablespoon of olive oil in a big ol’ skillet over medium-high heat. Toss in the zucchini and shallots and let them cook for about 15-20 minutes, stirring now and then, until they’re beautifully golden and tender. Hit them with a little salt and pepper, then scoop them out and set them aside.
2️⃣ Cook the mushrooms – Add another tablespoon of olive oil to the same pan, then throw in the mushrooms. Let them cook undisturbed for a few minutes to get that nice golden-brown sear, then stir occasionally and let them go for about 8-10 minutes.
3️⃣ Bring on the flavor – Stir in the garlic, balsamic vinegar, and half the thyme. Give it all a good mix and let it cook for just a minute until it’s nice and fragrant.
4️⃣ Put it all together – Toss the zucchini and shallots back into the pan, mix everything up, and let it warm through for a minute or two. Sprinkle on the rest of the thyme for a fresh pop of flavor, and you’re good to go!
Serve it up and enjoy! 🎉
Glycemic Index: 26 (low) Glycemic Load: 3 (low)
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait – order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
Cooking is all about making a recipe work for you! Whether you’re out of an ingredient or just want to switch things up, here are some easy swaps and fun tweaks to try:
🔄 Easy Ingredient Swaps
✔ No shiitake mushrooms? Use cremini (baby bella) mushrooms for a similar rich, earthy flavor. Even portobello caps, sliced up, will work great!
✔ Out of zucchini? Try yellow squash or even thinly sliced eggplant for a slightly different texture.
✔ No shallots? Swap in a small red onion or sweet onion for a similar mild sweetness.
✔ Fresh thyme not on hand? Dried thyme works in a pinch! Use about ½ teaspoon dried for every tablespoon of fresh.
✔ No balsamic vinegar? A mix of red wine vinegar and a touch of maple syrup or honey can mimic that sweet tangy flavor.
🎨 Fun Tweaks to Try
🔥 Make it spicy – Add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.
🧀 Give it a cheesy finish – If you’re not keeping it vegan, a sprinkle of grated parmesan or crumbled feta on top is chef’s kiss 🤌.
🍋 Brighten it up – A squeeze of fresh lemon juice right before serving adds a fresh, zesty kick!
🥜 Add some crunch – Toasted pine nuts, almonds, or walnuts sprinkled on top give an extra layer of texture and flavor.
🍚 Turn it into a meal – Serve it over quinoa, rice, or even toss it with pasta for a hearty dish.
This recipe is super versatile, so don’t be afraid to make it your own! 😊
Try my Zesty Clementine Rice Salad recipe.
Helpful Tips for Success
Want to make this dish even better? Here are some simple tricks to level up your cooking game:
🔥 Get that perfect sear – When cooking mushrooms, don’t stir them too much at first. Let them sit for a couple of minutes to develop a nice golden-brown crust before stirring.
🌿 Use fresh thyme if you can – Fresh herbs add a brighter, more aromatic flavor than dried ones. But if you only have dried thyme, remember that a little goes a long way!
🍷 Don’t overdo the balsamic – A tablespoon is just enough to add flavor without overpowering the dish. If you love extra tang, add more at the end rather than during cooking.
🧄 Garlic burns fast – Stir it in last and cook it for just about a minute to keep it from turning bitter.
🥒 Avoid soggy zucchini – If you want a firmer bite, don’t overcrowd the pan. Too many veggies at once will steam instead of sear, leaving you with mushy zucchini. Cook in batches if needed!
🍋 Balance the flavors – If the dish feels too rich, a squeeze of fresh lemon juice or a sprinkle of sea salt at the end can brighten everything up.
Follow these tips, and you’ll have a dish that’s packed with flavor, perfectly textured, and downright irresistible! 😋
Try my Green Cilantro-Lime Chicken Salad recipe.
This recipe is already low-carb and naturally fits into keto and paleo diets, but here are some tweaks to make it even more tailored to each:
Keto Version 🥓
This dish is already keto-friendly with just 16g of carbs per serving, but if you want to lower it even more:
✔ Use fewer shallots – Shallots add a slight sweetness but also bring some carbs. Swap them for green onions or reduce the quantity.
✔ Up the fat – Since this is a low-fat dish, adding butter, ghee, or extra olive oil will boost the fat content, making it even better for keto.
✔ Cheese it up – A sprinkle of parmesan or crumbled goat cheese on top can add extra richness while staying keto-approved.
Low-Carb Version 🥒
Since this recipe is already low-carb, you’re good to go! But if you want to make it even lower in carbs:
✔ Reduce the balsamic vinegar – Balsamic has natural sugars, so using half the amount or replacing it with apple cider vinegar + a pinch of erythritol can cut down on carbs.
✔ More mushrooms, less zucchini – Zucchini has slightly more carbs than mushrooms, so shifting the ratio can help.
Paleo Version 🦴
This dish is already paleo-friendly, but here’s how to make it extra perfect for a paleo lifestyle:
✔ Use avocado oil or ghee instead of olive oil for a more paleo-friendly fat.
✔ Keep the balsamic clean – Some balsamic vinegars have added sugars. Look for a 100% pure balsamic vinegar with no added ingredients.
✔ Make it heartier – Toss in some grilled chicken, grass-fed beef, or shrimp for a protein boost while staying paleo-approved.
With just a few small tweaks, you can easily adapt this dish to fit your preferred way of eating without losing any of the deliciousness! 😋
Serving Ideas
This dish is super versatile! Here are some tasty ways to serve it up:
🥩 As a Side Dish – Pair it with grilled chicken, steak, or salmon for a simple, flavorful meal.
🍚 Over Grains – Serve it on top of quinoa, brown rice, or cauliflower rice for a hearty and wholesome bowl.
🍝 Tossed with Pasta – Mix it into cooked pasta (regular, whole wheat, or even zucchini noodles) for a quick and delicious meal.
🍳 With Eggs – Top it with a fried or poached egg for a satisfying breakfast or brunch.
🌮 In a Wrap or Taco – Stuff it into a tortilla with some avocado and hummus for a fresh and tasty wrap.
🥗 On a Salad – Add it to a bed of greens with some nuts, seeds, and a drizzle of balsamic dressing for a light and healthy meal.
🍕 Pizza Topping – Use it as a topping for homemade pizza or flatbread pairs amazingly with a bit of goat cheese or mozzarella!
🥖 With Crusty Bread – Scoop it onto toasted sourdough or a baguette for an easy bruschetta-style appetizer.
No matter how you serve it, this dish is packed with flavor and guaranteed to be a hit! 😋
Try my Slow Cooker Beef Bourguignon recipe.
Perfect Drink Pairings for Balsamic Glazed Mushroom and Zucchini
This dish has a rich, earthy, and slightly tangy flavor, so you’ll want a drink that complements it without overpowering it. Here are some great options:
🍷 Wine Pairings
✔ Pinot Noir – Light, fruity, and earthy this red wine pairs beautifully with mushrooms and balsamic.
✔ Chardonnay (Unoaked) – A crisp, unoaked chardonnay balances the dish’s acidity without being too heavy.
✔ Sauvignon Blanc – If you prefer white wine, its bright citrus notes cut through the richness perfectly.
✔ Rosé – A dry rosé with subtle fruitiness pairs well with the freshness of the zucchini.
🥤 Non-Alcoholic Pairings
✔ Sparkling Water with Lemon – Refreshing and light, this keeps your palate fresh between bites.
✔ Iced Green Tea – Mild and slightly earthy, it matches the depth of the mushrooms without overpowering.
✔ Kombucha – A tart, slightly fizzy kombucha (especially ginger or berry flavors) complements the balsamic glaze nicely.
✔ Fresh Lemonade – The citrusy zing balances the richness of the dish and adds a refreshing contrast.
Whether you’re sipping on a glass of wine or a refreshing non-alcoholic option, these drinks will make your meal even more enjoyable! 🍷🥤😊
Storage & Reheating Tips
Got leftovers? No problem! Here’s how to store and reheat your Balsamic Glazed Mushroom and Zucchini so it stays fresh and delicious:
🛑 Storage Tips
✔ Fridge: Store in an airtight container in the refrigerator for up to 3–4 days.
✔ Freezer: Not recommended! ❌ Zucchini tends to get mushy when frozen, so it’s best enjoyed fresh or refrigerated.
🔥 Reheating Tips
✔ Stovetop (Best Option): Heat a skillet over medium heat with a small drizzle of olive oil. Stir occasionally until warmed through.
✔ Microwave (Quick & Easy): Heat in 30-second intervals, stirring in between, until warm.
✔ Oven (For a Big Batch): Spread the veggies on a baking sheet and warm at 350°F (175°C) for 10 minutes.
Pro Tip: If the dish looks a little dry after reheating, add a splash of balsamic vinegar or olive oil to bring back some moisture and flavor.
Now you’re all set to enjoy your leftovers like they’re freshly made! 😊
Try my Cowboy Pie recipe.
Final Thoughts
And just like that, you’ve got yourself a plate of pure deliciousness! The balsamic glaze gives everything a deep, tangy-sweet flavor, the mushrooms add a meaty bite, and the zucchini keeps things fresh and light. It’s the kind of dish that makes you feel like you really nailed dinner without spending hours in the kitchen. So grab a fork, dig in, and enjoy every bite. Let me know how yours turns out I’d love to hear!
Recipe Card
Balsamic Glazed Mushroom and Zucchini
Crispy zucchini, hearty mushrooms, and a balsamic glaze that brings it all together 🤤. This easy, one-pan dish is light, low-carb, and totally delicious. Perfect for busy weeknights or when you just want something tasty without the fuss!
Ingredients
Instructions
-
Sauté the zucchini and shallots:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini and shallots, stirring occasionally, and cook for 15–20 minutes until they are tender and lightly browned. Season with salt and pepper to taste. Once cooked, remove them from the pan and set aside. -
Cook the mushrooms:
Add another tablespoon of olive oil to the skillet. Place the mushrooms in the pan and cook for 8–10 minutes, stirring occasionally, until they develop a deep golden-brown color. -
Incorporate aromatics:
Stir in the minced garlic, balsamic vinegar, and ½ tablespoon of fresh thyme. Cook for 1 minute, allowing the flavors to blend and the garlic to become fragrant. -
Combine and finish:
Return the sautéed zucchini and shallots to the pan, stirring well to combine all ingredients. Allow the mixture to warm through for another minute. -
Garnish and serve:
Sprinkle with the remaining thyme and serve immediately.
-
This dish is best enjoyed fresh and pairs well as a side or light main course.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 93kcal
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 16g6%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
