Skillet Zucchini and Mushrooms

 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, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • ¼ cup vegetable broth
  • Chopped fresh parsley, for garnish
  • grated parmesan, for garnish
Skillet Zucchini and Mushrooms


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.

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