Description
A flavorful and easy-to-make skillet dish featuring tender zucchini and browned mushrooms cooked with garlic, herbs, and finished with fresh parsley and grated parmesan for a delicious side or light main.
Ingredients
Scale
Vegetables
- 2 small zucchini, cut into thin, half moon slices
- 1 small yellow onion, finely diced
- 1 pound small button mushrooms, cleaned and patted dry
- 3 to 4 cloves garlic, minced
Fats and Oils
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Seasonings and Others
- salt and black pepper, to taste
- 2 teaspoons fresh chopped herbs (thyme and oregano recommended) or 1 teaspoon dried herbs
- ¼ cup vegetable broth
- chopped fresh parsley, for garnish
- grated parmesan, for garnish
Instructions
- Heat the 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. Wipe out any liquid from the skillet.
- Melt remaining butter: Return skillet to burner and add remaining 2 1/2 tablespoons butter; melt over medium-high heat.
- Sauté onions: Stir in the diced onions and cook for 2 minutes until just softened.
- Cook mushrooms: Add mushrooms and cook for 7 minutes or until tender and nicely browned, stirring occasionally.
- Add garlic and herbs: Stir in the minced garlic and herbs, cooking for 20 seconds to release aromas.
- Combine zucchini and mushrooms: Return zucchini to skillet and mix well; cook for 1 minute until heated through.
- Add broth and simmer: Pour in the vegetable broth and cook for 2 minutes to meld flavors.
- Season and finish: Taste and adjust salt and pepper as needed, remove skillet from heat.
- Garnish and serve: Sprinkle with chopped fresh parsley and grated parmesan; serve immediately.
Notes
- Use fresh herbs like thyme and oregano for better flavor but dried herbs also work well.
- Ensure mushrooms are patted dry before cooking to achieve better browning.
- Vegetable broth adds moisture and depth; water can be used as a substitute if unavailable.
- For a vegan version, omit butter and parmesan and use olive oil and vegan cheese alternatives.
- Serve as a tasty side dish with grilled meats or as a light vegetarian main with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
