Description
Skillet Zucchini and Mushrooms showcase summer’s freshest garden produce in a quick, savory side dish. Sautéed with garlic, herbs, and a touch of parmesan, this simple recipe brings Mediterranean warmth to your table, inviting you to savor each perfectly caramelized bite.
Ingredients
Scale
Main Ingredients:
- 1 pound small button mushrooms, cleaned and patted dry
- 2 small zucchini, cut into thin, half moon slices
- 1 small yellow onion, finely diced
Cooking Fats and Liquid:
- 1 tablespoon (15 milliliters) olive oil
- 3 tablespoons (45 grams) butter, divided
- ¼ cup (60 milliliters) vegetable broth
Seasonings and Herbs:
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped herbs (thyme and oregano recommended)
- 1 teaspoon dried herbs (optional)
- Salt, to taste
- Pepper, to taste
Garnish:
- Chopped fresh parsley
- Grated parmesan
Instructions
- Prepare all ingredients and equipment: wash zucchini and mushrooms, chop onions, mince garlic, and gather herbs and spices.
- Heat a large skillet over medium-high temperature, adding 30 milliliters olive oil and 7 grams butter.
- Place zucchini slices into the hot skillet, seasoning with kosher salt and freshly ground black pepper; sauté for 3-4 minutes until vegetables become tender and slightly golden.
- Transfer cooked zucchini to a separate plate, wiping the skillet clean of any remaining moisture.
- Return skillet to heat, melting remaining butter and allowing it to become slightly foamy.
- Add chopped onions, cooking for approximately 2 minutes until they become translucent and soft.
- Introduce sliced mushrooms to the skillet, allowing them to cook undisturbed for 5-6 minutes, stirring occasionally to ensure even browning and development of rich flavor.
- Incorporate minced garlic and selected herbs, stirring constantly for 15-20 seconds to release aromatic oils.
- Gently return zucchini to the skillet, combining with mushroom mixture and heating for 1 minute.
- Pour 60 milliliters vegetable broth into the skillet, allowing ingredients to simmer and meld flavors for 2 minutes.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Remove skillet from heat, garnishing with freshly chopped parsley and grated parmesan cheese.
- Serve immediately while vegetables remain warm and vibrant.
Notes
- Sauté zucchini first to prevent overcrowding and ensure proper caramelization for better flavor development.
- Use medium-high heat to quickly brown mushrooms and create delicious golden edges without making them soggy.
- Wipe out skillet between cooking zucchini and mushrooms to prevent excess moisture and maintain crisp texture.
- Layer herbs and garlic at the end to preserve their delicate aromatics and prevent burning.
- Vegetable broth adds depth and helps blend flavors while creating a light, cohesive sauce for the vegetables.
- Finishing with fresh parsley and parmesan cheese provides bright, sharp contrast to the rich, earthy mushroom and zucchini base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 194
- Sugar: 4.5 g
- Sodium: 235 mg
- Fat: 16.5 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 35 mg