Skillet Zucchini and Mushrooms

Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!

Ingredients

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 4 cups zucchini, cut into thin, half moon slices

• Salt and pepper, to taste

• 1 small onion, finely diced

• 3 cups white or cremini mushrooms, sliced

• 3 to 4 cloves garlic, minced

• 2 teaspoons fresh chopped herbs, use what you have on hand, or use 1 teaspoon dried herbs (thyme and oregano are great in this dish)

• ¼ cup vegetable broth or white wine

• Chopped fresh parsley, for garnish

• grated parmesan, for garnish

Instructions :

Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat. Add zucchini slices to the hot oil; season with salt and pepper 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 remaining 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 or white wine and cook for 2 minutes. Taste for salt and pepper and adjust as needed. Remove skillet from heat. Sprinkle with parsley and parmesan; serve.