Description
Skillet Zucchini and Mushrooms is a simple and flavorful dish that combines tender zucchini and savory mushrooms cooked together in a single pan. The vegetables are sautéed until they develop a rich, caramelized texture that enhances their natural flavors. This recipe is quick to prepare and makes a perfect side dish or light meal that highlights fresh, wholesome ingredients with minimal effort
Ingredients
From 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 (such as thyme and oregano) or 1 teaspoon dried herbs
¼ cup vegetable broth
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, season with salt and pepper, and cook for 3 to 4 minutes until fork-tender. Remove zucchini from the skillet and set aside. Wipe out any liquid from the skillet.
Return the skillet to the heat and add the remaining butter; melt over medium-high heat. Stir in the onions and cook for 2 minutes until just softened. Add mushrooms and cook for 5 to 7 minutes until tender and browned, stirring occasionally.
Stir in garlic and herbs; cook for 20 seconds. Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute until heated through. Pour in vegetable broth and cook for 2 minutes.
Season with salt and pepper to taste. Remove from heat and sprinkle with parsley and parmesan before serving.
Notes
Skillet zucchini and mushrooms cook quickly, so avoid overcrowding the pan to ensure even browning
Use medium heat to prevent burning and maintain texture
Rest briefly before serving to enhance flavors
- Prep Time: 20
- Cook Time: 16