Description
This Skillet Zucchini and Mushrooms recipe is a delightful and easy-to-make dish that combines the earthy flavors of mushrooms with the freshness of zucchini. Sautéed to perfection in a blend of butter and herbs, this dish is a perfect side or light main course.
Ingredients
Units
Scale
For the Zucchini:
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 2 small zucchini, cut into thin, half-moon slices
- Salt and black pepper, to taste
For the Mushrooms:
- 2 tablespoons butter, divided
- 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, oregano, or dried herbs)
- 1/4 cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan, for garnish
Instructions
- Prepare the Zucchini: Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Sauté zucchini slices with salt and pepper for 3 to 4 minutes until tender. Remove zucchini and set aside.
- Sauté the Mushrooms: In the same skillet, melt the remaining butter over medium-high heat. Cook onions until softened, then add mushrooms and cook until browned. Stir in garlic and herbs for added flavor.
- Combine and Finish: Return zucchini to the skillet, mix with mushrooms, and add vegetable broth. Cook for 2 minutes to meld the flavors. Season with salt and pepper as needed.
- Serve: Remove from heat and garnish with parsley and Parmesan before serving.
Notes
- You can customize the herbs in this dish based on your preferences.
- Feel free to add a splash of white wine for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 162 kcal
- Sugar: 5g
- Sodium: 298mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 23mg
