Yield: 4

Skillet Zucchini and Mushrooms

Ingredients

1 tablespoon olive oil
1 tablespoon olive oil
3 tablespoons butter, divided
3 tablespoons butter, divided
2 small zucchini, cut into thin, half moon slices
2 small zucchini, cut into thin, half moon slices
Salt and pepper, to taste
Salt and pepper, to taste
1 small yellow onion, finely diced
1 small yellow onion, finely diced
1 pound small button mushrooms, cleaned and patted dry
1 pound small button mushrooms, cleaned and patted dry
3 to 4 cloves garlic, minced
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)
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
¼ cup vegetable broth
Chopped fresh parsley, for garnish
Chopped fresh parsley, for garnish
grated parmesan, 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.

Skillet Zucchini and Mushrooms