Description
A quick and delicious skillet dish featuring tender zucchini and browned mushrooms sautéed with garlic and fresh herbs, finished with a splash of vegetable broth and garnished with parsley and parmesan cheese.
Ingredients
Scale
Main Ingredients
- 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 (thyme and oregano are great), or 1 teaspoon dried herbs
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Instructions
- Heat Skillet: 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 there is any liquid left in the skillet, wipe it out with a paper towel.
- Melt Remaining Butter: Return skillet to burner and add the remaining 2 1/2 tablespoons butter; melt over medium-high heat.
- Sauté Onions: Stir in the finely diced onions and cook for 2 minutes, or until just softened.
- Cook Mushrooms: Add mushrooms to the skillet and cook for 7 minutes, or until tender and nicely browned, stirring occasionally to prevent sticking.
- Add Garlic and Herbs: Stir in the minced garlic and chopped herbs; cook for 20 seconds until fragrant.
- 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 Simmer: Pour in the vegetable broth and cook for 2 minutes, allowing flavors to meld and broth to reduce slightly.
- Season and Finish: Taste for salt and pepper and adjust as needed. Remove skillet from heat.
- Garnish and Serve: Sprinkle chopped fresh parsley and grated parmesan over the dish before serving.
Notes
- Use dried herbs if fresh are not available, but reduce the quantity as dried herbs are more concentrated.
- Wiping out the skillet after cooking zucchini ensures mushrooms brown nicely without steaming.
- Button mushrooms are ideal for this recipe, but cremini or baby bella mushrooms work well too.
- Vegetable broth adds flavor and moisture; chicken broth can be substituted if not vegetarian.
- Serve this dish as a side or a light main with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 150 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
