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Zucchini and Mushrooms

Zucchini and Mushrooms

This quick and simple side dish will go great with whatever type of protein you're cooking!
Total Time25 mins
Course: Side Dish
Cuisine: American, Italian, Mediterranean
Servings: 4 servings


  • 2 Tablespoons olive oil
  • 2 Tablespoons butter unsalted
  • 2 medium zucchini cut into thin, half moon slices
  • 1 medium yellow onion finely diced
  • 1 pound small button mushrooms cleaned and patted dry
  • 4 cloves garlic minced
  • 2 teaspoons fresh chopped herbs dried herbs work as well, just use 1 teaspoon
  • 1/4 cup vegetable broth
  • 2 Tablespoons fresh parsley chopped
  • 1 Tablespoon parmesan cheese grated


  • Wash hands with soap and water for 20 seconds.
  • Add olive oil to a large skillet and set over medium-high heat.
  • Add zucchini slices to the hot oil; 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 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.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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