Description
This Skillet Zucchini and Mushrooms recipe is a quick and wholesome side dish that pairs tender zucchini with earthy mushrooms, seasoned with garlic, fresh herbs, and Parmesan cheese. It’s a perfect addition to any meal, whether you’re serving it with grilled chicken, seafood, or as part of a vegetarian spread. With minimal prep and just one skillet, this recipe is easy to make and loaded with flavor, making it ideal for health-conscious eaters.
Ingredients
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- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchinis, 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 (e.g., thyme, oregano)
- 1/4 cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- In a large skillet over medium-high heat, add olive oil and 1/2 tablespoon butter. Heat until butter melts, then add zucchini slices. Season with salt and pepper and cook for 3–4 minutes until fork-tender. Remove zucchini from skillet and set aside.
- Wipe out any leftover liquid from the skillet. Return it to medium-high heat, add remaining butter, and melt.
- Stir in diced onions and cook for 2 minutes until they begin to soften.
- Add mushrooms and cook for 5–7 minutes, stirring occasionally, until tender and browned.
- Add garlic and herbs, cooking for about 20 seconds until fragrant.
- Return cooked zucchini to the skillet. Pour in vegetable broth and cook for another 2 minutes, stirring to combine and meld flavors.
- Adjust seasoning with additional salt and pepper, if needed.
- Remove from heat, sprinkle with chopped parsley and grated Parmesan, and serve warm.