Description
A vibrant and flavorful dish combining zucchini and mushrooms, perfect for a quick weeknight meal.
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 (or 1 teaspoon dried herbs)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated Parmesan (for garnish)
Instructions
- Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
- Add zucchini slices to the hot oil and season with salt and pepper. Cook for about 3 to 4 minutes until fork-tender. Remove zucchini from skillet and set aside.
- Return the skillet to the burner and add the remaining butter. Melt over medium-high heat.
- Stir in diced onions and cook for about 2 minutes until just softened.
- Toss in mushrooms and cook for 5 to 7 minutes until tender and browned, stirring occasionally.
- Add minced garlic and herbs, cooking for an additional 20 seconds until fragrant.
- Return zucchini back to the skillet and mix with mushrooms. Cook together for 1 minute until heated through.
- Pour in vegetable broth and let it cook for an extra 2 minutes.
- Taste for salt and pepper, adjusting as needed.
- Remove skillet from heat, sprinkle with fresh parsley and Parmesan cheese, and serve!
Notes
Pair with grilled chicken or fish for a wholesome main dish, or serve over rice or pasta for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: skillet zucchini, mushrooms, quick recipe, vegetarian, easy meal