Sautéed Zucchini

Gluten Free

Dairy Free

This is an excellent recipe modified from small town woman.


  • 1 tablespoon olive oil
  • 2 tablespoon Miyoko's vegan butter or Margarine
  • 1 medium yellow onion chopped
  • 8 ounces white button mushrooms stems trimmed and quartered
  • 3 medium zucchini cut into bite size chunks
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes more or less to taste
  • Kosher salt and fresh ground black pepper to taste


  1. Heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the mushrooms and onions, cooking until the veggies are browned. Plate the mushrooms and onions and if necessary, heat a little more olive oil in the skillet over medium-high heat.
  2. Add the zucchini and cook until browned, tossing several times. Reduce the heat to low and add the garlic, ginger, Italian seasoning, and red pepper flakes stirring to combine.
  3. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.

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