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Skillet Zucchini and Mushrooms

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A vibrant and flavorful dish featuring sautéed zucchini and mushrooms, perfect for a quick dinner or a delicious side.

Ingredients

Scale
  • 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 (or use 1 teaspoon dried herbs)
  • ¼ cup vegetable broth
  • Chopped fresh parsley (for garnish)
  • Grated parmesan (for garnish)

Instructions

  1. Prep your ingredients: Start by slicing your zucchini into thin half-moons and dicing your onion. Clean the mushrooms and slice them if they’re larger. Mince that garlic.
  2. Heat the pan: Grab a large skillet and heat the olive oil over medium heat. Once the oil shines, toss in 1 tablespoon of butter.
  3. Sauté the onions: Add the diced yellow onion and a pinch of salt. Sauté for about 3-4 minutes until the onions are soft and translucent.
  4. Add the mushrooms: Now, add the mushrooms to the skillet. Stir them around and sauté for about 5-7 minutes until they’re golden and fragrant.
  5. Toss in the zucchini and garlic: Stir everything together and cook for another 4-5 minutes until the zucchini is tender but still has a slight crunch.
  6. Stir in seasonings and broth: Stir in the salt, black pepper, and your herbs. Pour in the vegetable broth and cook for an additional couple of minutes.
  7. Finish with butter and parmesan: Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter. Serve it topped with grated parmesan and fresh parsley.

Notes

For serving, pile the sautéed zucchini and mushrooms high on a platter. Enjoy as a side or tossed into pasta.

Nutrition

Keywords: zucchini, mushrooms, skillet, Mediterranean, vegetarian, side dish

Find it online: https://basilboard.com/minute-one-pan-zucchini-mushrooms-skillet-weeknight/