Skillet Zucchini and Mushrooms 🥒🍄
A delightful skillet dish showcasing tender zucchini and flavorful mushrooms, seasoned with fresh herbs and finished with a hint of vegetable broth for a comforting and wholesome meal. Perfectly balanced with butter and olive oil, this dish is quick to prepare and makes a delicious side or light vegetarian main course.
Ingredients
1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin half-moon slices
Salt and 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 (such as thyme and oregano) or 1 teaspoon dried herbs
1/4 cup vegetable broth
Chopped fresh parsley, for garnish
Grated Parmesan, for garnish
Directions
Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
Add zucchini slices to the hot oil, season with salt and pepper, and cook for 3 to 4 minutes, or until tender. Remove zucchini from skillet and set aside. If there's excess liquid in the skillet, wipe it out.
Return skillet to the burner and add the remaining butter. Melt over medium-high heat.
Stir in the diced onions and cook for 2 minutes until softened.
Add the mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until tender and nicely browned.
Stir in the minced garlic and herbs, cooking for 20 seconds until fragrant.
Return the cooked zucchini to the skillet and mix with the mushrooms. Cook for an additional minute to heat through.
Pour in the vegetable broth and cook for 2 minutes, allowing flavors to meld.
Taste and adjust seasoning with salt and pepper as needed.
Remove the skillet from heat and sprinkle with chopped parsley and grated Parmesan before serving.
Prep Time: 10 min | Cooking Time: 15 min | Total Time: 25 min | Servings: 4