Skillet Zucchini and Mushrooms (Printable Format)
Zucchini and mushrooms sauté with garlic, herbs, and parmesan make a fresh, savory skillet side or main.
# Needed Ingredients:
→ Main
01 -
1 tablespoon olive oil
02 -
3 tablespoons unsalted butter, divided
03 -
2 small zucchini, sliced into thin half-moons
04 -
Salt and freshly ground black 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 or 1 teaspoon dried herbs (thyme and oregano recommended)
09 -
1/4 cup vegetable broth
10 -
Chopped fresh parsley, for garnish
11 -
Grated Parmesan cheese, for garnish
# Preparation Steps:
01 -
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 skillet and set aside. Wipe out any excess liquid from skillet if necessary.
02 -
Return skillet to medium-high heat. Add remaining butter and allow to melt. Stir in diced onion and cook for 2 minutes until just softened.
03 -
Add button mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned.
04 -
Stir in minced garlic and herbs. Sauté for 20 seconds until fragrant.
05 -
Return cooked zucchini to the skillet. Stir to combine with mushrooms and cook for 1 minute until heated through.
06 -
Pour vegetable broth into skillet and cook for 2 minutes. Taste and adjust salt and pepper if needed. Remove skillet from heat.
07 -
Sprinkle with chopped fresh parsley and grated Parmesan cheese before serving.
# Supplementary Details:
01 -
Pat mushrooms dry before cooking to ensure proper browning and avoid excess moisture in the skillet.