Skillet Zucchini and Mushrooms (Print version)
Golden zucchini and sautéed mushrooms cook in one skillet with garlic and parmesan for a fast, flexible 15-minute side dish.
# Ingredients:
For the skillet
01 -
2 tablespoons olive oil
02 -
1 tablespoon unsalted butter
03 -
8 oz (225 g) cremini or button mushrooms, sliced 1/4-inch thick
04 -
1/2 small red onion, sliced
05 -
2 medium zucchini (about 12 oz / 340 g), halved lengthwise and sliced into half-moons
06 -
3 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
Salt and black pepper
To finish
09 -
2 tablespoons grated Parmesan cheese
10 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Slice the zucchini into 1/4-inch half-moons and the mushrooms into thick slices. Dice the onion and mince the garlic.
02 -
Heat olive oil in a large skillet over medium-high heat. Add mushrooms and onion, season with salt and pepper, and cook for 3-4 minutes without stirring too often so they brown.
03 -
Add the zucchini, Italian seasoning, and a pinch of salt. Cook for 4-5 minutes, stirring once or twice, until the zucchini is tender at the edges but still holds its shape.
04 -
Make a small space in the pan and add the butter and garlic. Stir for 30 seconds until fragrant, then toss everything together and remove from the heat.
05 -
Sprinkle Parmesan and parsley over the warm vegetables. Serve immediately.
# Good to know:
01 -
Best served immediately while the edges are still slightly crisp.
02 -
Use a 12-inch skillet to avoid overcrowding.