Skillet Zucchini and Mushrooms
A delightful sauté of zucchini and mushrooms cooked in butter and olive oil, flavored with garlic and herbs. Perfect as a side or main dish.
Ingredients
For the Base
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2 small zucchini (cut into thin, half moon slices)
- to taste Salt and black pepper
For the Sauce
- 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 (or use 1 teaspoon dried herbs)
- ¼ cup vegetable broth
To Serve
- to taste Chopped fresh parsley (for garnish)
- to taste Grated parmesan (for garnish)
Instructions
Preparation
- Heat the skillet: Add olive oil and ½ tablespoon of butter to a large skillet set over medium-high heat.
- Cook the zucchini: Add the zucchini slices to the hot oil and season with salt and pepper. Cook for 3 to 4 minutes, or until fork-tender. Remove the zucchini from the skillet and set aside.
- Sauté the onions: Return the skillet to the burner, adding the remaining butter. Once melted, stir in the onions and cook for about 2 minutes until just softened.
- Add the mushrooms: Stir in the mushrooms and cook for 5 to 7 minutes, or until they are tender and nicely browned.
- Incorporate garlic and herbs: Add in the minced garlic and fresh herbs, cooking for an additional 20 seconds until fragrant.
- Combine back the zucchini: Return the zucchini to the skillet, mixing it with the mushrooms, and heat through for about 1 minute.
- Pour in broth: Finally, pour in the vegetable broth and cook for another 2 minutes, stirring to combine flavors.
- Garnish and serve: Remove the skillet from heat. Sprinkle with fresh parsley and parmesan before serving.
Notes
For a burst of freshness, top with a few basil leaves. A drizzle of balsamic glaze can enhance the flavors when plated.