Description
A delightful and simple dish that combines sautéed zucchini and mushrooms for a savory flavor profile, perfect as a side or main vegetarian dish.
Ingredients
- 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 herbs; thyme and oregano recommended)
- ¼ cup vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan (for garnish)
Instructions
- Add the olive oil and ½ tablespoon of butter to a large skillet over medium-high heat.
- Once the oil is hot, add the zucchini slices, seasoning them with salt and pepper. Cook for 3 to 4 minutes until fork-tender, then remove and set aside.
- Return the skillet to heat and add the remaining butter until melted.
- Incorporate the diced onions and cook for about 2 minutes until softened.
- Add the cleaned mushrooms, cooking for 5 to 7 minutes until tender and browned.
- Stir in the garlic and herbs, cooking for about 20 seconds until fragrant.
- Return the zucchini to the skillet, mixing well, and allow everything to heat through for about 1 minute.
- Pour in the vegetable broth and cook for an additional 2 minutes.
- Taste for seasoning, adding more salt and pepper as needed.
- Finally, remove from heat and sprinkle with parsley and parmesan before serving.
Notes
For added protein, consider including cooked chicken, shrimp, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian