Skillet Zucchini and Mushrooms

Skillet Zucchini and Mushrooms

from diethood.com
25 min

Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!

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, 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)

Directions

  1. 1

    Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

  2. 2

    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.

  3. 3

    Return skillet to the burner and add remaining butter; melt butter over medium-high heat.

  4. 4

    Stir in the onions and cook for 2 minutes, or until just softened.

  5. 5

    Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

  6. 6

    Stir in garlic and herbs; cook for 20 seconds.

  7. 7

    Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

  8. 8

    Pour in the vegetable broth and cook for 2 minutes.

  9. 9

    Taste for salt and pepper and adjust as needed.

  10. 10

    Remove skillet from heat.

  11. 11

    Sprinkle with parsley and parmesan; serve.