Description
A flavorful and easy-to-make skillet dish combining tender zucchini and savory mushrooms, enhanced with fresh herbs, garlic, and a touch of parmesan cheese. Perfect as a side or light main course.
Ingredients
Scale
Vegetables
- 2 small zucchini, cut into thin, half moon slices
- 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 (thyme and oregano suggested)
Other Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- ¼ cup vegetable broth
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Instructions
- Heat oil and butter: Add olive oil and 1/2 tablespoon butter to a large skillet and set over medium-high heat.
- Cook zucchini: Add zucchini slices to the hot oil; season with salt and pepper and cook for 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If any liquid remains in the skillet, wipe it out.
- Sauté onions: Return skillet to the burner and add remaining butter; melt over medium-high heat. Stir in onions and cook for 2 minutes, or until just softened.
- Cook mushrooms: Add mushrooms and cook for 7 minutes, or until tender and nicely browned, stirring occasionally.
- Add garlic and herbs: Stir in garlic and herbs and cook for 20 seconds to release their aroma.
- Combine zucchini and mushrooms: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Add broth and finish cooking: Pour in vegetable broth and cook for 2 minutes to blend flavors.
- Season and serve: Taste for salt and pepper and adjust as needed. Remove skillet from heat.
- Garnish and serve: Sprinkle with chopped fresh parsley and grated parmesan before serving.
Notes
- Use fresh herbs when possible for the best flavor, but dried herbs work well too.
- To keep the mushrooms from steaming, make sure your skillet is hot and avoid overcrowding them.
- You can substitute vegetable broth with chicken broth if you are not vegetarian.
- For a vegan version, omit the butter and parmesan cheese and use a plant-based alternative.
- Wiping out excess liquid after cooking zucchini helps to achieve better browning of mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
