Skillet Zucchini and Mushrooms: A Quick and Flavorful Dish
There’s nothing like a simple, quick skillet dish to turn your weeknight dinner into a delightful culinary experience. Today, we’re featuring a wonderfully easy yet flavorful recipe: Skillet Zucchini and Mushrooms. This dish combines tender zucchini with earthy mushrooms, all enhanced by a perfect blend of herbs and spices. It’s a versatile side dish that pairs excellently with almost any main course.
Ingredients
- Olive Oil: 1 tablespoon
- Butter: 3 tablespoons, divided
- Zucchini: 2 small, cut into thin half-moon slices
- Salt and Pepper: to taste
- Yellow Onion: 1 small, finely diced
- Button Mushrooms: 1 pound, cleaned and patted dry
- Garlic: 3 to 4 cloves, minced
- Fresh Herbs: 2 teaspoons, chopped (thyme and oregano recommended), or 1 teaspoon dried
- Vegetable Broth: ¼ cup
- Fresh Parsley: Chopped, for garnish
- Parmesan: Grated, for garnish
Directions
- Prepare the Skillet: Heat the olive oil and ½ tablespoon of butter in a large skillet over medium-high heat.
- Cook the Zucchini: Add the zucchini slices, season with salt and pepper, and cook for 3-4 minutes until fork-tender. Remove from the skillet and set aside.
- Cook the Onion and Mushrooms: Add the remaining butter to the skillet. Once melted, add the onions and cook for 2 minutes until softened. Follow with the mushrooms and cook for 5-7 minutes until they are tender and browned. Stir occasionally.
- Add Garlic and Herbs: Stir in the garlic and herbs, cooking for about 20 seconds until fragrant.
- Combine and Simmer: Return the zucchini to the skillet, mixing it with the mushrooms. Pour in the vegetable broth and let everything cook for another 2 minutes, stirring occasionally.
- Season and Serve: Adjust salt and pepper to taste. Remove from heat, sprinkle with parsley and grated parmesan before serving.
Nutritional Information
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 180 kcal per serving
- Servings: 4
Serving Suggestions
This dish is incredibly versatile and can be served alongside grilled chicken, fish, or even as a hearty addition to a vegetarian meal. It’s perfect for those who appreciate a meal that’s both health-conscious and packed with flavor.
Feel free to share your own twists on this recipe or how it turned out for you in the comments below! Whether you stick strictly to the recipe or add your own special ingredients, Skillet Zucchini and Mushrooms is bound to be a delightful addition to your dinner table. Enjoy cooking and savor every bite of this simple yet delicious dish!
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Skillet Zucchini and Mushrooms
- Total Time: 30 minutes
- Yield: 4 1x
Description
The Skillet Zucchini and Mushrooms dish is a delightful blend of fresh zucchini and tender mushrooms, sautéed to perfection with garlic and fresh herbs. This simple yet flavorful recipe is perfect for those who love quick and healthy meals.
Whether you’re looking for a light lunch, a side dish, or a meatless dinner option, this skillet recipe is versatile and easy to prepare. The combination of sautéed zucchini and mushrooms, seasoned with aromatic herbs and a touch of vegetable broth, makes for a satisfying and nutritious dish that can be enjoyed any time of the year.
Ingredients
1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin, half moon slices
Salt and 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)
¼ cup vegetable broth
Chopped fresh parsley, 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 Kcal