Description
- Enjoy a simple sautéed zucchini and mushrooms dish with fresh herbs, garlic, and Parmesan—pure comfort food.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchinis, sliced
- Salt and 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 1 teaspoon dried herbs like thyme and oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Cook the Zucchini: Heat the olive oil and ½ tablespoon of butter in a large skillet over medium-high heat. Add the zucchini slices, season with salt and pepper, and cook for 3 to 4 minutes until tender. Remove the zucchini from the skillet and set aside. If there is excess liquid in the skillet, wipe it out.
- Sauté Onions and Mushrooms: In the same skillet, add the remaining butter and let it melt over medium-high heat. Add the diced onion and cook for about 2 minutes, until softened. Stir in the mushrooms and cook for 5 to 7 minutes, until tender and browned, stirring occasionally.
- Add Garlic and Herbs: Add the minced garlic and chopped herbs to the skillet and cook for about 20 seconds until fragrant.
- Combine Ingredients: Return the zucchini to the skillet and mix with the mushrooms. Cook for 1 minute until everything is heated through. Pour in the vegetable broth and let it simmer for 2 minutes.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Remove from heat and sprinkle with chopped parsley and grated Parmesan cheese. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes