Description
Discover how to make a delicious Skillet Zucchini and Mushrooms recipe. Learn the best tips for cooking this tasty dish at home.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchini, cut into thin, half moon slices
- Salt and 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 (use what you have on hand, thyme and oregano are great in this dish)
- ΒΌ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Instructions
- Step 1: Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
- Step 2: Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there’s any liquid in the skillet, wipe it out.
- Step 3: Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Step 4: Stir in the onions and cook for 2 minutes, or until just softened.
- Step 5: Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Step 6: Stir in garlic and herbs; cook for 20 seconds.
- Step 7: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Step 8: Pour in the vegetable broth and cook for 2 minutes.
- Step 9: Taste for salt and pepper and adjust as needed.
- Step 10: Remove skillet from heat.
- Step 11: Sprinkle with parsley and parmesan; serve.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg