Description
A delicious and healthy skillet dish that celebrates the freshness of zucchini and mushrooms, perfect as a side or light meal.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2 small zucchini (cut into thin, half-moon slices)
- Salt and black pepper (to taste)
- 1 small yellow onion (finely diced)
- 1 pound small button mushrooms (cleaned and patted dry)
- 3 to 4 cloves garlic (minced)
- 2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs like thyme or oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan (for garnish)
Instructions
- Add olive oil and 1/2 tablespoon of butter to a large skillet and set it over medium-high heat.
- Once the oil is hot, add the zucchini slices to the skillet. Season with salt and pepper, cooking for about 3 to 4 minutes until fork-tender. Remove the zucchini and set aside.
- Return the skillet to the burner and add the remaining butter, melting it over medium-high heat.
- Stir in the diced onions and cook for approximately 2 minutes until softened.
- Add the cleaned button mushrooms and cook for 5 to 7 minutes, stirring occasionally, until tender and browned.
- Incorporate the minced garlic and herbs into the skillet and cook for an additional 20 seconds.
- Return the zucchini to the skillet, mixing it with the mushrooms, and cook for another minute until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste for salt and pepper, adjusting as needed.
- Once satisfied, remove from heat and sprinkle with fresh parsley and grated parmesan before serving.
Notes
For extra flavor, consider adding red pepper flakes or switching up the cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American