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