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Skillet Zucchini and Mushrooms Recipe

Skillet Zucchini and Mushrooms

A quick and delicious way to enjoy fresh zucchini and mushrooms with a burst of herbs and a hint of parmesan.
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150

Ingredients
  

Main 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 use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)
  • 1/4 cup vegetable broth
  • chopped fresh parsley for garnish
  • grated parmesan for garnish

Equipment

  • Large Skillet

Method
 

  1. Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
  2. 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.
  3. Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
  4. Stir in the onions and cook for 2 minutes, or until just softened.
  5. Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
  6. Stir in garlic and herbs; cook for 20 seconds.
  7. Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
  8. Pour in the vegetable broth and cook for 2 minutes.
  9. Taste for salt and pepper and adjust as needed.
  10. Remove skillet from heat.
  11. Sprinkle with parsley and parmesan; serve.

Notes

This dish is versatile and can be served as a side or a main course. Adjust the herbs based on your preference and feel free to add more vegetables if desired.