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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 such as thyme and oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Heat olive oil and ½ tablespoon butter in a large skillet over medium-high heat.
- Add sliced zucchini and season with salt and pepper. Sauté for 3 to 4 minutes.
- Remove zucchini and add remaining butter to the skillet.
- Cook finely diced yellow onion for about 2 minutes until translucent.
- Add button mushrooms and cook for 5 to 7 minutes until tender and browned.
- Stir in minced garlic and fresh herbs, cooking for an additional 20 seconds.
- Return sautéed zucchini to the skillet and heat for about 1 minute.
- Pour in vegetable broth and simmer for 2 minutes.
- Adjust seasoning and garnish with parsley and Parmesan before serving.
Notes
Ensure skillet is hot before adding zucchini for a nice sear.
Avoid overcrowding the skillet; cook in batches if necessary.
Modify herbs based on availability; fresh is ideal but dried works too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
- Cholesterol: 15