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A fresh, wholesome, and tasty side dish of sautéed zucchini and mushrooms seasoned with garlic and herbs. Quick and easy to prepare, cooking in just 25 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 fresh zucchinis, sliced into thin half-moons
  • Salt and pepper, to taste
  • 3 tablespoons butter, divided
  • 1/2 cup finely diced onion (white, yellow, or sweet)
  • 1 pound small button mushrooms, cleaned gently
  • Vegetable broth (or chicken or beef broth as alternative), amount sufficient for splash (~1/4 cup)
  • Fresh or dried herbs (oregano or thyme), to taste
  • 3 to 4 cloves garlic, minced
  • Chopped fresh parsley, for garnish
  • Parmesan cheese, optional, for garnish

Instructions

  1. Slice zucchini into thin half-moons.
  2. Clean mushrooms gently and pat dry.
  3. Finely dice the onion.
  4. Mince the garlic.
  5. Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
  6. Add zucchini, season with salt and pepper, and cook 3–4 minutes until fork-tender and slightly golden; remove and set aside. Wipe skillet clean if excess liquid remains.
  7. Return skillet to heat and add remaining butter, melting over medium-high heat.
  8. Add diced onions and cook 2 minutes until softened.
  9. Add mushrooms and cook 5–7 minutes, stirring occasionally, until browned and tender.
  10. Stir in minced garlic and herbs and cook for 20 seconds to release flavors.
  11. Add zucchini back to skillet, toss, and cook 1 minute until heated through.
  12. Pour in a splash of vegetable broth and cook 2 minutes to combine flavors.
  13. Taste and adjust salt and pepper as needed.
  14. Remove skillet from heat.
  15. Sprinkle with chopped fresh parsley and optional parmesan cheese before serving.

Notes

To make the recipe vegan, substitute butter with extra olive oil or a plant-based alternative and omit parmesan cheese., Yellow summer squash can be used to replace some or all of the zucchini for color and variation., Onion substitutes include shallots, leeks, or scallions depending on preference and availability., To make a mushroom au gratin casserole, transfer cooked veggies into a baking dish, top with shredded cheddar and buttered breadcrumbs, and bake at 350°F for about 10 minutes until golden and crispy., Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days and reheated gently in a skillet over medium-low heat., The dish freezes well: after cooling, spread cooked veggies on a tray and freeze until solid, then transfer to freezer bags for up to four months. Reheat directly from frozen in a skillet without thawing.

Nutrition

Find it online: https://margorecipes.com/skillet-zucchini-and-mushrooms/