Spicy Zucchini Mushroom – Cheesy Zucchini Skillet is a great one-pan/skillet side that the family will love. Mushrooms are sautéed in butter and paired with zucchini and bell-peppers and finally sautéed to perfection!
Mushrooms are my favorite vegetable, and my favorite way to eat mushrooms is to sauté them until tender. You can serve this dish as a side dish. It works great next to your favorite protein. Either way, this dish is so good and easy to fix, it will become your go-to mushroom – zucchini dish.
Ingredients needed to make these Spicy Zucchini Mushroom – Cheesy Zucchini Skillet –
Unsalted butter, mushrooms, garlic cloves, green chili (serrano pepper), crushed black pepper, salt, zuchinni, bell-pepper, red crushed pepper, oregano and shredded cheese (I used Amul, from the Indian store).
How do I make this recipe?
Prep the veggies –
First, quickly rinse the mushrooms and dry them with a paper towel. I like to remove the bottom of the stem which is frequently dirty and sometimes a bit woody. Second, chop the large mushrooms into 4 pieces and small ones to 2.
Next, chop the Zucchini into medium to thick slices. I went for 1/2 inch which is about 1.25 cm. Further chop them to half-moons.
Furthermore, chop half the bell pepper to 2-inch pieces. Also chop the serrano peppers finely. Additionally mince the garlic and set aside.
Cook –
First, when you are ready to cook in a heavy-bottom skillet on medium heat, add in unsalted butter. Second, add the minced garlic and serrano peppers and let them sauté for 30 seconds. Stir to avoid the garlic from burning.
Further add in mushrooms, salt, and pepper, and stir. Additionally, let them sauté for 3 to 4 minutes. Furthermore, add in bell pepper and zucchini and let them cook for another 3 minutes. The add grated cheese and stir. Finally, turn off heat once the cheese melts and top off with crushed red pepper and oregano.
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Moreover, try some of our other air fryer recipes:
Air Fryer Spicy Tandoori Chicken
Prawn Koliwada – Air Fryer Spicy Shrimp Koliwada
Tandoori Aloo – Air Fryer Spicy Indian Potatoes
Spicy Zucchini Mushroom – Cheesy Zucchini Skillet
Equipment
- 1 skillet
Ingredients
- 8 oz mushrooms (227 grams)
- 1/2 bell pepper, large (3/4 cup chopped)
- 1 zucchini, medium (1 cup chopped)
- 3 tbsp unsalted butter
- 4 garlic cloves (1 and 1/4 tsp minced)
- 1 serrano pepper, large (green chilli) (1 tsp chopped)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 cup shredded cheese ( I used Amul (Indian cheese) you can use parmasean as well)
- 1/2 tsp red crushed pepper
- 1/2 tsp oregano
Instructions
Prep
- Quickly rinse the mushrooms and dry them with a paper towel. I like to remove the bottom of the stem which is frequently dirty and sometimes a bit woody. Second, chop the large mushrooms into 4 pieces and small ones to 2.
- Chop the Zucchini into medium to thick slices. I went for 1/2 inch which is about 1.25 cm. Further chop them to half-moons.
- Chop half the bell pepper to 2-inch pieces. Also chop the serrano peppers finely. Additionally mince the garlic and set aside. Also, shred/grate the cheese if you are using fresh paramsean or the Amul block.
Cook
- When you are ready to cook in a heavy-bottom skillet on medium heat, add in unsalted butter. Second, add the minced garlic and serrano peppers and let them sauté for 30 seconds. Stir to avoid the garlic from burning.
- Add in mushrooms, salt, and pepper, and stir. Additionally, let them sauté for 3 to 4 minutes. Furthermore, add in bell pepper and zucchini and let them cook for another 3 minutes. Then add grated cheese and stir.
- Finally, turn off heat once the cheese melts and top off with crushed red pepper and oregano.
Skillet is my all time favorite and this look delicious !