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Zucchini Mushroom Skillet

  • 1 T olive oil
  • 3 T butter
  • 2 small zucchini, sliced into thin half-moons
  • 1 small yellow onion
  • 1 lb small button mushrooms, washed and dried
  • 4 cloves garlic, minced
  • 1 t thyme
  • 1 t oregano
  • 1/4 c vegetable broth
  • parsley for garnish
  • grated Parmesan for garnish
  1. Add 1 T olive oil and 1/2 T butter to large skillet or dutch oven and set to medium-high heat.
  2. Add zucchini slices and season with salt and pepper.
  3. Cook 3-4 minutes until tender.
  4. Remove zucchini and set aside.
  5. Melt remaining 2.5 T butter.
  6. Add onions and cook 2 minutes or until softened.
  7. Add mushrooms and cook 5-7 minutes or until tender and browned, stirring occasionally.
  8. Stir in garlic and herbs; cook for 20 seconds.
  9. Mix zucchini with the mushrooms and cook another minute.
  10. Pour in vegetable broth and cook 2 minutes.
  11. Remove from heat.
  12. Sprinkle with parsley and Parmesan.