Description
Fresh, vibrant, and bursting with flavor, Skillet Zucchini and Mushrooms is a quick and healthy side dish perfect for any meal. This delightful combination showcases the natural sweetness of zucchini alongside the earthy richness of sautéed mushrooms. With just a few simple ingredients and minimal preparation time, this dish complements a variety of main courses, from grilled chicken to hearty vegetarian bowls.
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 use 1 teaspoon dried herbs like thyme or oregano)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan (for garnish)
Instructions
- Heat olive oil and ½ tablespoon butter in a large skillet over medium-high heat.
- Add zucchini slices, season with salt and pepper, and sauté for 3 to 4 minutes until tender. Remove from skillet.
- In the same skillet, melt remaining butter; add diced onions and cook for 2 minutes until softened.
- Stir in mushrooms and cook for 5 to 7 minutes until browned.
- Add minced garlic and herbs; cook for about 20 seconds until fragrant.
- Return zucchini to the skillet; mix with mushrooms and heat through for an additional minute.
- Pour in vegetable broth, cook for another 2 minutes, adjusting seasoning if necessary.
- Serve warm, garnished with chopped parsley and grated Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg