Skillet Zucchini and Mushrooms
A fresh and healthy Skillet Zucchini and Mushrooms side dish that's absolutely delicious.
Equipment
- Stove
Ingredients
- 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 use what you have on hand or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
- ¼ cup vegetable broth
- chopped fresh parsley for garnish
- grated parmesan for garnish
Instructions
- Add olive oil and ½-tablespoon butter to a large skillet and set over medium-high heat.
- 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.
- Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Stir in the onions and cook for 2 minutes, or until just softened.
- Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Stir in garlic and herbs; cook for 20 seconds.
- Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste for salt and pepper and adjust as needed.
- Remove skillet from heat.
- Sprinkle with parsley and parmesan; serve.
Nutrition
Serving: 1servingCalories: 161kcalCarbohydrates: 9gProtein: 5gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 94mgPotassium: 667mgFiber: 2gSugar: 5gVitamin A: 462IUVitamin C: 22mgCalcium: 30mgIron: 1mg
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