Skillet Zucchini and Mushrooms (Print)
Tender zucchini slices and browned mushrooms sautéed with herbs and garlic, finished with a light vegetable broth and parmesan.
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
3 tablespoons butter, divided
03 -
2 small zucchini, cut into thin, half moon slices
04 -
Salt and pepper, to taste
05 -
1 small yellow onion, finely diced
06 -
450g small button mushrooms, cleaned and patted dry
07 -
3 to 4 cloves garlic, minced
08 -
2 teaspoons fresh chopped herbs (or 1 teaspoon dried herbs like thyme and oregano)
09 -
60ml vegetable broth
10 -
Fresh parsley, chopped, for garnish
11 -
Grated parmesan cheese, for garnish
# Directions:
01 -
Add olive oil and 1/2 tablespoon butter to a large skillet and set 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 skillet and set aside. If there's any liquid in the skillet, wipe it out.
02 -
Return skillet to the burner and add remaining butter; melt butter over medium-high heat. Stir in the onions and cook for 2 minutes, or until just softened.
03 -
Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned, stirring occasionally.
04 -
Stir in garlic and herbs; cook for 20 seconds.
05 -
Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
06 -
Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.
07 -
Remove skillet from heat. Sprinkle with parsley and parmesan cheese before serving.
# Notes:
01 -
This dish works well as a side for grilled meats or can be tossed with pasta for a light main course.