Skillet Zucchini and Mushrooms

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, 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

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

Equipment

Notes

Nutrition

Recipes