Skillet Zucchini and Mushrooms (Print Version)
# Ingredients:
→ Base ingredients
01 -
2 small zucchini, sliced into thin half moons
02 -
1 pound small button mushrooms, cleaned and patted dry
03 -
1 small yellow onion, finely diced
→ Aromatics & Seasonings
04 -
3-4 cloves fresh garlic, minced
05 -
2 teaspoons fresh chopped herbs (or 1 teaspoon dried thyme and oregano)
06 -
Salt and freshly ground black pepper to taste
→ Cooking Liquids
07 -
1 tablespoon olive oil
08 -
3 tablespoons butter
09 -
¼ cup vegetable broth
→ Garnishes
10 -
Fresh parsley, chopped
11 -
Grated parmesan cheese
# Instructions:
01 -
Heat your skillet over medium-high heat with olive oil and a small pat of butter (½ tablespoon). Let it get nice and hot!
02 -
Add those beautiful zucchini slices to your sizzling pan. Give them a generous sprinkle of salt and pepper, and let them cook until they're just fork-tender - about 3 to 4 minutes. Once done, set them aside and give your pan a quick wipe if there's any liquid left.
03 -
Back to the same pan - add the remaining butter and let it melt over medium-high heat. Toss in your diced onions and let them soften for about 2 minutes.
04 -
Now for the star of the show - add your mushrooms! Let them cook for 5-7 minutes, stirring occasionally, until they're beautifully browned and tender.
05 -
Add the minced garlic and herbs, cooking just until fragrant (about 20 seconds). Bring back your zucchini, pour in the vegetable broth, and let everything mingle together for a couple of minutes. Give it a taste and adjust the seasoning if needed. Finally, top with fresh parsley and a shower of parmesan cheese.
# Notes:
01 -
This dish makes a perfect healthy side that pairs beautifully with almost any main course
02 -
Feel free to use any fresh herbs you have on hand - thyme and oregano work particularly well
03 -
For the best results, make sure your mushrooms are well-dried before cooking