Description
A delightful dish showcasing fresh summer produce that combines earthy mushrooms and vibrant zucchini.
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 1 teaspoon dried herbs)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan (for garnish)
Instructions
- Add olive oil and ½ tablespoon of butter to a large skillet and set it over medium-high heat.
- Once the oil is hot, add the zucchini slices, seasoning with salt and pepper. Cook for 3 to 4 minutes or until fork-tender. Remove the zucchini and set it aside.
- Return the skillet to the burner and add the remaining butter, melting it over medium-high heat.
- Stir in the diced onions and cook for about 2 minutes, or until softened.
- Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until tender and browned.
- Stir in the minced garlic and herbs, cooking for around 20 seconds until fragrant.
- Return the zucchini to the skillet, mixing it with the mushrooms and cooking for an additional minute to heat through.
- Pour the vegetable broth into the skillet and allow it to cook for about 2 minutes.
- Taste for seasoning, adding more salt and pepper as needed.
- Remove from heat and sprinkle with chopped parsley and grated parmesan before serving.
Notes
Wash and slice vegetables ahead of time. Experiment with different herbs to customize flavor. Avoid overcrowding the pan for better browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg