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Skillet Zucchini and Mushrooms

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Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!

Ingredients

Scale
  • 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, use what you have on hand (or use 1 teaspoon dried herbs (thyme and oregano are great in this dish))
  • ¼ cup vegetable broth
  • chopped fresh parsley (for garnish)
  • grated parmesan (for garnish)

Instructions

  1. Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
  2. Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
  3. Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
  4. Stir in the onions and cook for 2 minutes, or until just softened.
  5. Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
  6. Stir in garlic and herbs; cook for 20 seconds.
  7. Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
  8. Pour in the vegetable broth and cook for 2 minutes.
  9. Taste for salt and pepper and adjust as needed.
  10. Remove skillet from heat.
  11. Sprinkle with parsley and parmesan; serve.

Nutrition

Find it online: https://ingredientidea.com/skillet-zucchini-mushrooms-recipe/