why make this recipe
Skillet Zucchini and Mushrooms is a delightful and easy dish that packs a lot of flavor. It’s a great way to enjoy fresh vegetables, especially during the summer when zucchini is in season. This recipe is not only delicious but also healthy, making it a perfect side dish or even a light main meal. The combination of buttery mushrooms, tender zucchini, and aromatic garlic creates a wonderful taste that everyone will love.
how to make Skillet Zucchini and Mushrooms
Ingredients:
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2 small zucchini (cut into thin, half-moon slices)
- Salt and black 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 (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)
Directions:
- Add olive oil and ½ tablespoon of butter to a large skillet and set it over medium-high heat.
- Once the oil is hot, add zucchini slices. Season with salt and pepper, then cook for 3 to 4 minutes until fork-tender. Remove zucchini from the skillet and set aside. If there’s any liquid in the skillet, wipe it out.
- Return the skillet to the burner and add the remaining butter. Melt it over medium-high heat.
- Stir in the diced onions and cook for 2 minutes or until just softened.
- Add the cleaned mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned.
- Stir in the minced garlic and herbs. Cook for about 20 seconds.
- Return the cooked zucchini to the skillet and mix it with the mushrooms. Heat for 1 minute until everything is warmed through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste the dish and adjust the salt and pepper as needed.
- Remove the skillet from heat, sprinkle with parsley and parmesan, then serve.
how to serve Skillet Zucchini and Mushrooms
Serve Skillet Zucchini and Mushrooms warm as a side dish to your favorite protein, like grilled chicken or fish. You can also serve it over rice or pasta for a light main dish. Garnish with chopped parsley and grated parmesan cheese for an extra flavor boost.
how to store Skillet Zucchini and Mushrooms
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat until warmed through.
tips to make Skillet Zucchini and Mushrooms
- To keep the zucchini crisp, do not overcook it. It should still have a little bite to it.
- Experiment with different herbs like basil or rosemary to change up the flavor.
- For extra richness, consider adding a splash of cream at the end of cooking.
variation
For a heartier meal, add cooked quinoa or couscous to the skillet before serving. You can also mix in other vegetables, like bell peppers or spinach, for more color and nutrition.
FAQs
Can I use another type of mushroom?
Yes, you can use any mushrooms you like, such as cremini or shiitake. Just make sure they are fresh and cleaned well.
Is this recipe vegan?
To make it vegan, simply replace the butter with a vegan alternative and omit the parmesan or use a vegan cheese substitute.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables ahead and store them in the refrigerator. Cook them just before serving for the best texture and flavor.
Skillet Zucchini and Mushrooms
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchini, cut into thin, half-moon slices
- to taste Salt and black pepper
- 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 (or 1 teaspoon dried herbs) Thyme and oregano work well.
- ¼ cup vegetable broth
- for garnish Chopped fresh parsley
- for garnish Grated parmesan
Instructions
Cooking
- Add olive oil and ½ tablespoon of butter to a large skillet and set it over medium-high heat.
- Once the oil is hot, add zucchini slices. Season with salt and pepper, then cook for 3 to 4 minutes until fork-tender. Remove zucchini from the skillet and set aside.
- If there's any liquid in the skillet, wipe it out.
- Return the skillet to the burner and add the remaining butter. Melt it over medium-high heat.
- Stir in the diced onions and cook for 2 minutes or until just softened.
- Add the cleaned mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned.
- Stir in the minced garlic and herbs, and cook for about 20 seconds.
- Return the cooked zucchini to the skillet and mix it with the mushrooms. Heat for 1 minute until everything is warmed through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste the dish and adjust the salt and pepper as needed.
- Remove the skillet from heat, sprinkle with parsley and parmesan, then serve.