Skillet Zucchini and Mushrooms
A quick and flavorful skillet dish with tender zucchini, golden mushrooms, and garlic herbs, finished with parmesan and fresh parsley. This easy one-pan side is perfect for weeknight meals.
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter divided
- 2 small zucchini sliced into thin half-moons
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 small yellow onion finely diced
- 1 lb button mushrooms cleaned and dried
- 3 cloves garlic minced
- 2 tsp fresh herbs thyme or oregano, or 1 tsp dried
- 1/4 cup vegetable broth
- 2 tbsp parsley chopped
- 1/4 cup parmesan cheese grated
Instructions
- Heat skillet with olive oil and a small amount of butter over medium-high heat.
- Cook zucchini with salt and pepper until tender and lightly browned, then remove.
- Add remaining butter, cook onion until softened, then add mushrooms and cook until browned.
- Stir in garlic and herbs and cook briefly until fragrant.
- Return zucchini, add broth, and cook until slightly reduced.
- Adjust seasoning, remove from heat, and finish with parsley and parmesan.
Notes
Slice zucchini thin for best texture. Add a squeeze of lemon juice at the end for brightness.
Nutrition
Calories: 160kcal
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