Description
Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!
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 thyme and oregano)
- ¼ cup vegetable broth
- chopped fresh parsley, for garnish
- grated microbial-rennet parmesan, for garnish
Instructions
- Sauté Zucchini: Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
- Season: Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender.
- Clear Pan: Remove zucchini from skillet and set aside. If there’s any liquid in the skillet, wipe it out.
- Melt Butter: Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Cook Onions: Stir in the onions and cook for 2 minutes, or until just softened.
- Brown Mushrooms: Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Add Aromatics: Stir in garlic and herbs; cook for 20 seconds.
- Combine: Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Deglaze: Pour in the vegetable broth and cook for 2 minutes.
- Season: Taste for salt and pepper and adjust as needed.
- Garnish: Remove skillet from heat. Sprinkle with parsley and parmesan; serve.
Notes
You can swap yellow summer squash for some or all of the zucchini. Shallots, leeks, or scallions can also be used in place of the diced onion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: American, Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 161 kcal
- Sugar: 5 g
- Sodium: 94 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 23 mg
Keywords: zucchini, mushrooms, skillet, sautéed vegetables, side dish, healthy