Skillet Zucchini and Mushrooms
Savor the flavors of summer with this delightful Skillet Zucchini and Mushrooms dish. Bursting with savory mushrooms, tender zucchini, and aromatic herbs, it’s a perfect side or vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 pound small button mushrooms
- 2 small zucchini
- 1 small yellow onion
- ¼ cup vegetable broth
- 3 to 4 cloves garlic
- 2 teaspoons fresh chopped herbs or 1 teaspoon dried herbs
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Instructions
- Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
- Add zucchini slices to the skillet, season with salt and pepper, and cook for 3-4 minutes until fork-tender. Remove zucchini and set aside.
- Return skillet to burner, add remaining butter, and melt over medium-high heat. Stir in diced onions and cook for 2 minutes until softened. Add mushrooms and cook for 5-7 minutes until tender and browned, stirring occasionally.
- Stir in minced garlic and herbs; cook for 20 seconds until fragrant.
- Return cooked zucchini to the skillet, mix with mushrooms, and cook for 1 minute.
- Pour in vegetable broth, stir well, and cook for 2 minutes until slightly reduced.
- Taste for salt and pepper, adjust as needed. Remove from heat and sprinkle with chopped parsley and grated parmesan. Serve hot.
Nutrition
- Calories: 218
- Sugar: 5g
- Sodium: 267mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 32mg