Skillet Zucchini and Mushrooms (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
3 tablespoons butter, divided
03 -
2 small zucchini, cut into thin half-moon slices
04 -
Salt and black pepper, to taste
05 -
1 small yellow onion, finely diced
06 -
1 pound small button mushrooms, cleaned and patted dry
07 -
3 to 4 cloves garlic, minced
08 -
2 teaspoons fresh chopped herbs (such as thyme or oregano) or 1 teaspoon dried herbs
09 -
¼ cup vegetable broth
10 -
Chopped fresh parsley, for garnish
11 -
Grated parmesan, for garnish
# Instructions:
01 -
Add olive oil and 1/2 tablespoon of butter to a large skillet set over medium-high heat.
02 -
Add zucchini slices to the hot oil; season with salt and pepper. Cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. Wipe out any liquid in the skillet if needed.
03 -
Return the skillet to the burner and add the remaining butter. Melt the butter over medium-high heat then add the onions and cook for 2 minutes, or until just softened.
04 -
Add mushrooms to the skillet and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
05 -
Stir in garlic and herbs, cooking for 20 seconds.
06 -
Return the zucchini to the skillet and mix with the mushrooms. Cook for 1 minute, or until heated through.
07 -
Pour in the vegetable broth and cook for 2 minutes. Taste and adjust salt and pepper as needed.
08 -
Remove the skillet from the heat and sprinkle with parsley and parmesan. Serve immediately.