Skillet Zucchini and Mushrooms (Print-Friendly Version)
Tender zucchini and mushrooms sautéed with garlic and herbs for a vibrant, satisfying side dish.
# List of Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
3 tablespoons unsalted butter, divided
03 -
2 small zucchini, sliced into thin half-moons
04 -
Salt and freshly ground black pepper, to taste
05 -
1 small yellow onion, finely diced
06 -
450 grams (1 pound) small button mushrooms, cleaned and patted dry
07 -
3 to 4 cloves garlic, minced
08 -
2 teaspoons fresh chopped herbs, such as thyme and oregano, or 1 teaspoon dried herbs
09 -
60 millilitres (1/4 cup) vegetable broth
→ Garnishes
10 -
Chopped fresh parsley
11 -
Grated parmesan cheese
# How to Prepare:
01 -
Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat. Add zucchini slices, season with salt and black pepper, and cook for 3 to 4 minutes until fork-tender. Transfer zucchini to a plate and set aside. Wipe out any excess moisture from the skillet.
02 -
Return skillet to the heat. Add remaining butter and melt over medium-high heat. Stir in diced onion and cook for 2 minutes until softened.
03 -
Add mushrooms to the skillet and cook, stirring occasionally, for 5 to 7 minutes until they are tender and well browned.
04 -
Stir in the minced garlic and chopped herbs. Cook for 20 seconds until fragrant.
05 -
Return the cooked zucchini to the skillet and combine with the mushrooms. Cook for 1 minute until vegetables are heated through. Pour in vegetable broth and simmer for 2 minutes.
06 -
Taste and adjust seasoning with additional salt and pepper as needed. Remove skillet from heat.
07 -
Sprinkle with chopped fresh parsley and grated parmesan cheese before serving.
# Additional Information:
01 -
For optimal browning, avoid overcrowding the skillet when sautéing mushrooms.