Skillet Zucchini and Mushrooms

Welcome to my food blog! Today, I’m excited to share a quick and easy recipe that’s perfect for a healthy, delicious side dish or a light main course: Skillet Zucchini and Mushrooms. This dish brings together the earthy flavors of mushrooms with the fresh taste of zucchini, all enhanced by aromatic herbs and a touch of Parmesan cheese.

Why You’ll Love This Recipe

Skillet Zucchini and Mushrooms is a versatile dish that can complement a wide variety of main courses or stand on its own as a vegetarian option. It’s low in calories, packed with nutrients, and full of flavor. This recipe is perfect for those busy weeknights when you need a healthy meal on the table fast, or as a delightful side for a weekend feast.

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 small zucchini, cut into thin, half-moon slices
• 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 (thyme and oregano are great in this dish)
• ¼ cup vegetable broth
• Chopped fresh parsley, for garnish
• Grated Parmesan, for garnish

Directions

1. Prepare the Skillet: Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
2. Cook the Zucchini: 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.
3. Sauté the Onions: Return the skillet to the burner and add the remaining butter. Melt the butter over medium-high heat.
4. Cook the Mushrooms: 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.
5. Add Garlic and Herbs: Stir in the garlic and herbs; cook for 20 seconds.
6. Combine and Heat: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
7. Finish with Broth: Pour in the vegetable broth and cook for 2 minutes. Taste for salt and pepper and adjust as needed.
8. Garnish and Serve: Remove the skillet from heat. Sprinkle with parsley and Parmesan; serve immediately.

Kitchen Equipment Needed

• Large skillet
• Knife and cutting board
• Measuring spoons
• Spatula or wooden spoon

Tips and Shortcuts

• Even Slices: Use a mandoline slicer for uniform zucchini slices.
• Mushroom Variety: Try using a mix of mushrooms like cremini or shiitake for more depth of flavor.
• Herb Options: Fresh basil or rosemary can also be great additions to this dish.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. Avoid using the microwave as it can make the vegetables soggy.

Pairing Suggestions

This Skillet Zucchini and Mushrooms dish pairs beautifully with grilled chicken, steak, or fish. It also works well as a topping for pasta or rice for a complete vegetarian meal. For a refreshing drink pairing, consider a chilled white wine like Pinot Grigio or a light, crisp lager.

FAQ

Q: Can I use other vegetables in this recipe? A: Yes, bell peppers, cherry tomatoes, or spinach can be great additions. Add them towards the end of cooking to retain their texture and color.

Q: Is there a dairy-free option? A: Absolutely! Substitute the butter with olive oil or a plant-based butter alternative. Omit the Parmesan or use a dairy-free cheese substitute.

Q: Can I make this dish ahead of time? A: Yes, you can prepare the vegetables and cook them in advance. Store them separately and combine with the broth and garnishes just before serving to keep the flavors fresh.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

I hope you enjoy making and savoring this Skillet Zucchini and Mushrooms dish as much as I do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to my blog for more delicious recipes and cooking tips. Happy cooking!

Skillet Zucchini and Mushrooms

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• Author: Mia Martinez
• Total Time: 25 minutes

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Description

Enjoy a quick, healthy dish with our Skillet Zucchini and Mushrooms recipe. Perfect for a tasty, nutritious meal ready in minutes!

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Ingredients

1 tablespoon olive oil

3 tablespoons butter, divided

2 small zucchini, cut into thin, half moon slices

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 (use what you have on hand, thyme and oregano are great in this dish)

¼ cup vegetable broth

Chopped fresh parsley, for garnish

Grated parmesan, for garnish

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Instructions

Add olive oil and 1/2-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.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 150 kcal