Description
A quick and tasty dish featuring sautéed zucchini and mushrooms, perfect as a side or a light meal.
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 1 teaspoon dried herbs like thyme and oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Instructions
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat.
- Add the diced onion and sauté until translucent.
- Add the zucchini and mushrooms, cooking until they are tender.
- Stir in the minced garlic and herbs, cooking for an additional minute.
- Pour in the vegetable broth and season with salt and black pepper.
- Cook until the broth has reduced slightly.
- Remove from heat and stir in the remaining butter.
- Garnish with fresh parsley and grated parmesan before serving.
Notes
- Feel free to use any fresh herbs you have on hand.
- This dish can be served warm or at room temperature.
- For a vegan option, omit the butter and parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Skillet Zucchini and Mushrooms, quick recipe, vegetarian dish, sautéed vegetables