Description
A flavorful and easy skillet dish combining tender zucchini and browned mushrooms with garlic, herbs, and a splash of vegetable broth, finished with fresh parsley and grated parmesan for a delightful side or light main course.
Ingredients
Scale
Main 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 (thyme and oregano recommended) or 1 teaspoon dried herbs
- ¼ cup vegetable broth
- chopped fresh parsley, for garnish
- grated parmesan, for garnish
Instructions
- Heat oil and butter: Add olive oil and ½ tablespoon of butter to a large skillet and place over medium-high heat, allowing the butter to melt and the mixture to become hot.
- Cook zucchini: Add the sliced zucchini to the hot skillet, season with salt and pepper, and cook for 3 to 4 minutes until fork-tender. Remove the zucchini and set aside. Wipe out any liquid from the skillet if necessary.
- Sauté onions: Return the skillet to the heat and add the remaining butter. Melt it over medium-high heat, then stir in the diced onions and cook for 2 minutes until softened.
- Cook mushrooms: Add the mushrooms to the skillet and cook for 5 to 7 minutes until they are tender and browned, stirring occasionally for even cooking.
- Add garlic and herbs: Stir in the minced garlic and chopped herbs, cooking for about 20 seconds to release their aromas.
- Combine zucchini and mushrooms: Return the cooked zucchini to the skillet, mixing it with the mushrooms, and cook for 1 minute until heated through.
- Add broth and finish cooking: Pour in the vegetable broth and cook for another 2 minutes to allow the flavors to meld and the broth to reduce slightly.
- Season and serve: Taste the dish and adjust salt and pepper as needed, then remove from heat. Garnish with fresh chopped parsley and grated parmesan before serving.
Notes
- Use fresh herbs if possible for a brighter flavor; dried herbs work well as a substitute.
- If you prefer a vegan version, substitute butter with additional olive oil and omit the parmesan or use a vegan cheese alternative.
- For a gluten-free diet, ensure that vegetable broth is gluten-free.
- Do not overcrowd the skillet when cooking mushrooms to allow proper browning.
- Wiping out the skillet after cooking zucchini helps prevent excess liquid from steaming the mushrooms, ensuring a better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
