Description
Indulge in the vibrant flavors of Skillet Zucchini and Mushrooms, a delightful side dish that’s both fresh and nutritious. This quick recipe features tender zucchini and earthy mushrooms sautéed with garlic and herbs, creating a mouthwatering blend that perfectly complements any 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 use 1 teaspoon dried herbs like thyme or oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan cheese (optional)
Instructions
- Heat olive oil and half a tablespoon of 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 from the skillet.
- In the same skillet, melt the remaining butter and sauté diced onions for about 2 minutes.
- Add cleaned mushrooms and cook for 5 to 7 minutes until browned.
- Stir in minced garlic and herbs; cook for another 20 seconds.
- Return zucchini to the skillet, mix well, and heat through for about a minute.
- Pour in vegetable broth; cook for an additional 2 minutes, adjusting seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Feel free to customize with your favorite herbs or add other vegetables such as bell peppers or spinach. For a vegan version, substitute butter with more olive oil or plant-based butter.