Description

This Skillet Zucchini and Mushrooms recipe is a quick and flavorful vegetable side dish that combines sautéed zucchini, mushrooms, and aromatic herbs. Cooked in a skillet with olive oil, butter, and vegetable broth, this dish is perfect for a light, healthy addition to any meal, garnished with fresh parsley and grated Parmesan for extra taste.

Ingredients

Scale

Vegetables

2 small zucchini, cut into thin half-moon slices
1 small yellow onion, finely diced
1 pound small button mushrooms, cleaned and patted dry
3 to 4 cloves garlic, minced

Fats & Oils

1 tablespoon olive oil
3 tablespoons butter, divided

Seasoning & Herbs

Salt and black pepper, to taste
2 teaspoons fresh chopped herbs (thyme and oregano recommended) or 1 teaspoon dried herbs

Liquids

¼ cup vegetable broth

Garnish

Chopped fresh parsley
Grated Parmesan cheese

Instructions

Heat the fat: Add olive oil and 1/2 tablespoon of butter to a large skillet and place over medium-high heat to prepare the cooking surface.
Cook the zucchini: Add zucchini slices to the hot skillet, season with salt and pepper, and sauté for 3 to 4 minutes until fork-tender. Remove zucchini and set aside, wiping out any excess liquid from the skillet.
Prepare for mushroom cooking: Return skillet to heat, add remaining butter, and melt over medium-high heat to create a rich base for the mushrooms.
Sauté the onions: Stir in diced onions and cook for 2 minutes until they soften but do not brown.
Cook the mushrooms: Add mushrooms to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned.
Add garlic and herbs: Stir in the minced garlic and chopped herbs, cooking for 20 seconds to release their fragrance.
Combine zucchini and mushrooms: Return the cooked zucchini to the skillet and mix well with the mushrooms, cooking for 1 minute until heated through.
Add vegetable broth: Pour in the vegetable broth and cook for another 2 minutes to meld flavors and create a slight sauce.
Season to taste: Taste the mixture and adjust salt and pepper seasoning if needed.
Remove from heat: Take the skillet off the burner.
Garnish and serve: Sprinkle with fresh chopped parsley and grated Parmesan cheese before serving.

Notes

Use fresh herbs like thyme and oregano for the best flavor, but dried herbs work well too.
Pat mushrooms dry before cooking to ensure they brown nicely.
Vegetable broth can be substituted with chicken broth if preferred.
For a vegan version, omit the butter and parmesan or use plant-based alternatives.
This dish is best served immediately for optimal texture and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: skillet zucchini mushrooms, sautéed zucchini recipe, easy vegetable side dish, vegetarian side, quick mushroom recipe