Description
Fresh, healthy, and delicious Pan-Fried Zucchini and Mushrooms made with garlic, herbs, butter, and Parmesan in one skillet.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchini, sliced into half moons
- Salt, to taste
- Black pepper, to taste
- 1 small yellow onion, finely diced
- 1 pound button mushrooms
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh herbs or 1 teaspoon dried herbs
- 1/4 cup vegetable broth
- Fresh parsley for garnish
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil and 1/2 tablespoon butter in a large skillet.
- Cook zucchini for 3 to 4 minutes and season with salt and pepper.
- Remove zucchini and set aside.
- Add remaining butter and cook onions for 2 minutes.
- Add mushrooms and cook 5 to 7 minutes until browned.
- Stir in garlic and herbs and cook 20 seconds.
- Return zucchini to skillet and combine.
- Pour in vegetable broth and cook 2 minutes.
- Adjust seasoning.
- Garnish with parsley and Parmesan and serve.
Notes
- Do not overcrowd the skillet.
- Dry mushrooms thoroughly before cooking.
- Use fresh herbs when available.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 5
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 7
- Cholesterol: 32