Skillet Zucchini and Mushrooms (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
3 tablespoons butter, divided.
03 -
2 small zucchini, cut into thin, half moon slices.
04 -
Salt and pepper, to taste.
05 -
1 small yellow onion, finely diced.
06 -
1 pound small button mushrooms, cleaned and patted dry.
07 -
3 to 4 cloves garlic, minced.
08 -
2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish).
09 -
ΒΌ cup vegetable broth.
10 -
Chopped fresh parsley, for garnish.
11 -
Grated parmesan, for garnish.
# Instructions:
01 -
Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
02 -
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.
03 -
Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
04 -
Stir in the onions and cook for 2 minutes, or until just softened.
05 -
Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
06 -
Stir in garlic and herbs; cook for 20 seconds.
07 -
Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
08 -
Pour in the vegetable broth and cook for 2 minutes.
09 -
Taste for salt and pepper and adjust as needed.
10 -
Remove skillet from heat. Sprinkle with parsley and parmesan; serve.
# Notes:
01 -
Serve the skillet zucchini and mushrooms hot, garnished with fresh parsley and grated parmesan. This dish makes a perfect side for any meal or can be enjoyed on its own.