Description
Skillet Zucchini and Mushrooms is a vibrant and savory side dish that brings together the delightful flavors of sautéed zucchini and mushrooms, seasoned with garlic and fresh herbs. This quick and healthy recipe can be prepared in just 25 minutes, making it perfect for busy weeknights or gatherings. Whether paired with grilled meats, tossed into pasta, or served as a vegetarian option, this dish is sure to impress with its simplicity and robust taste. Elevate your meals effortlessly by incorporating this wholesome vegetable medley into your dinner rotation.
Ingredients
- 2 small zucchini, sliced
- 1 small yellow onion, diced
- 1 pound small button mushrooms
- 3 to 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- ¼ cup vegetable broth
- Fresh herbs (e.g., thyme or oregano)
- Salt and pepper to taste
Instructions
- Heat olive oil and ½ tablespoon butter in a large skillet over medium-high heat.
- Add zucchini slices; season with salt and pepper. Cook for 3 to 4 minutes until fork-tender. Remove from skillet.
- In the same skillet, add remaining butter and onions; sauté for about 2 minutes.
- Stir in mushrooms; cook for 5 to 7 minutes until browned.
- Add garlic and herbs; cook for another 20 seconds until fragrant.
- Return zucchini to the skillet; mix well and heat through.
- Pour in vegetable broth; cook for an additional 2 minutes. Adjust seasoning as needed.
- Serve warm, garnished with parsley and grated parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Feel free to experiment with different vegetables like bell peppers or asparagus for added flavor. This dish can be easily made vegan by substituting butter with more olive oil.