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 thyme or oregano)
- 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 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 the skillet and set aside. If there is liquid in the skillet, wipe it out.
- Return the skillet to the burner and add the remaining butter, melting it over medium-high heat.
- Stir in the onions and cook for about 2 minutes until softened.
- Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until tender and nicely browned.
- Stir in garlic and herbs and cook for about 20 seconds until fragrant.
- Return zucchini to the skillet and mix with the mushrooms. Cook for 1 minute until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste and adjust salt and pepper if needed. Remove from heat.
- Sprinkle with parsley and grated parmesan before serving.
Notes
- Do not overcrowd the pan so the mushrooms brown properly.
- You can substitute different herbs like thyme, oregano, or Italian seasoning.
- This dish pairs well with grilled chicken, steak, or roasted fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian