Skillet Zucchini and Mushrooms

 

Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 2 small zucchini, thinly sliced
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, finely diced
• 1 pound small button mushrooms, cleaned and dried
• 3-4 cloves garlic, minced
• 2 teaspoons fresh chopped herbs (such as thyme, oregano, or parsley)
• ¼ cup vegetable broth
• Chopped fresh parsley, for garnish
• Grated Parmesan cheese, for garnish

Instructions:

1. Heat the olive oil and 1/2 tablespoon of the butter in a large skillet over medium-high heat.
2. Add the zucchini slices to the hot oil and season with salt and pepper. Cook for 3-4 minutes, or until fork-tender. Remove the zucchini from the skillet and set aside.
3. Wipe out the skillet if there is any excess liquid.
4. Return the skillet to the heat and add the remaining 2 1/2 tablespoons of butter. Melt the butter over medium-high heat.
5. Add the onions to the skillet and cook for 2 minutes, or until softened.
6. Add the mushrooms to the skillet and cook for 5-7 minutes, or until tender and browned. Stir occasionally.
7. Add the garlic and herbs to the skillet and cook for 20 seconds.
8. Return the zucchini to the skillet and cook for 1 minute, or until heated through.
9. Pour in the vegetable broth and cook for 2 minutes.
10. Taste and adjust the seasonings as needed.
11. Remove the skillet from the heat and sprinkle with parsley and Parmesan cheese.
12. Serve immediately.

Enjoy!