Description
A simple and flavorful skillet dish featuring zucchini and mushrooms sautéed to perfection in a buttery herb-infused sauce. This dish is a delicious and quick side dish that pairs well with any main course.
Ingredients
Units
Scale
Zucchini:
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 2 small zucchini, cut into thin, half moon slices
- Salt and black pepper to taste
Mushrooms:
- 2 tablespoons butter, divided
- 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 recommended)
- 1/4 cup vegetable broth
- Chopped fresh parsley for garnish
- Grated parmesan for garnish
Instructions
- Zucchini: Add olive oil and 1/2 tablespoon butter to a large skillet over medium-high heat. Cook zucchini slices seasoned with salt and pepper for 3 to 4 minutes until fork-tender; set aside.
- Mushrooms: Melt remaining butter in the skillet. Sauté onions until softened, then add mushrooms and cook until browned. Stir in garlic and herbs, then add back the zucchini. Pour in vegetable broth and cook for 2 minutes. Season to taste with salt and pepper.
- Serve the dish garnished with parsley and parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 170 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
