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veggies on and surrounding cutting board
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Zucchini and Mushrooms

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

Ingredients

  • 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

Instructions

  • 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.