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, use what you have on hand (or use 1 teaspoon dried herbs (thyme and oregano are great in this dish))
- ¼ cup vegetable broth
- chopped fresh parsley (for garnish)
- grated parmesan (for garnish)
Instructions
- Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
- Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
- Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Stir in the onions and cook for 2 minutes, or until just softened.
- Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Stir in garlic and herbs; cook for 20 seconds.
- Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste for salt and pepper and adjust as needed.
- Remove skillet from heat.
- Sprinkle with parsley and parmesan; serve.
Nutrition
- Calories: 161 kcal
- Sugar: 5 g
- Fat: 13 g
- Carbohydrates: 9 g
- Protein: 5 g