Skillet Zucchini and Mushrooms
Introduction
Skillet Zucchini and Mushrooms is a quick, tasty dish that brings together fresh vegetables in one pan. It’s perfect as a side dish or even a light main course. With its simple ingredients and easy cooking method, you’ll find yourself making this dish often!
Why Make This Recipe
You should try this recipe because it’s not only delicious but also super easy to prepare. It’s a great way to use up leftover veggies, and the flavors come together beautifully. Plus, it’s a healthy option for busy weeknights or special family gatherings. You’ll love how colorful and tasty this dish is!
How to Make Skillet Zucchini and Mushrooms
Making Skillet Zucchini and Mushrooms is straightforward. Just follow these simple steps, and you’ll have a lovely dish ready in no time!
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 1 teaspoon dried thyme and oregano)
- 1/4 cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated parmesan, for garnish
Directions
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
- Add the zucchini slices and cook for 3-4 minutes, until slightly softened. Season with salt and pepper.
- Remove the zucchini from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter.
- Add the diced onion and sauté until softened and translucent, about 3 minutes.
- Add the mushrooms and cook for 5-7 minutes, until they begin to release their moisture and become tender.
- Stir in the minced garlic and fresh herbs (or dried thyme and oregano), cooking for another 1-2 minutes, until fragrant.
- Pour in the vegetable broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Return the cooked zucchini to the skillet and toss everything together. Cook for another 2-3 minutes, until the zucchini is heated through and tender.
- Garnish with chopped fresh parsley and grated Parmesan cheese. Serve warm and enjoy!
How to Serve Skillet Zucchini and Mushrooms
You can serve this dish as a side with grilled chicken or fish. It also goes well with pasta or rice. For an enjoyable meal, pair it with a glass of your favorite drink!
How to Store Skillet Zucchini and Mushrooms
If you have leftovers, let them cool down to room temperature. Store them in an airtight container in the fridge for up to 3 days. To reheat, just warm them in the microwave or on the stovetop.
Tips to Make Skillet Zucchini and Mushrooms
- Make sure to slice the zucchini evenly for even cooking.
- You can adjust the amount of garlic to your taste.
- Fresh herbs give the best flavor, but dried herbs work just fine too.
Variation
Feel free to add other vegetables like bell peppers or spinach for more color and flavor. You can also sprinkle some nuts on top for added crunch.
FAQs
1. Can I use frozen zucchini?
Yes, but fresh zucchini will have a better texture.
2. What can I substitute for mushrooms?
You can use eggplant or any other vegetable you like!
3. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.