Description
Skillet zucchini and mushrooms reveal a delightful Mediterranean-inspired side dish that sings with simple, fresh ingredients. Garlic, herbs, and olive oil elevate these vegetables into a rustic, flavorful companion you’ll crave alongside grilled meats or as a light vegetarian option.
Ingredients
Scale
Main Vegetables:
- 2 small zucchini, cut into thin, half moon slices
- 1 pound small button mushrooms, cleaned and patted dry
- 1 small yellow onion, finely diced
Seasonings and Herbs:
- 2 teaspoons fresh chopped herbs (thyme and oregano)
- 1 teaspoon dried herbs (if using)
- 3 to 4 cloves garlic, minced
- Salt and pepper, to taste
Liquids and Fats:
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/4 cup vegetable broth
Garnish:
- Chopped fresh parsley
- Grated parmesan
Instructions
- Prepare a large skillet and heat olive oil with butter over medium-high temperature until the mixture is shimmering and fragrant.
- Carefully arrange zucchini slices in the hot skillet, seasoning with salt and pepper. Cook for 3-4 minutes until the vegetable becomes tender with slight golden edges. Transfer zucchini to a separate plate and quickly wipe the skillet clean.
- Return skillet to heat and melt remaining butter, allowing it to coat the cooking surface evenly.
- Add chopped onions to the butter, sautéing for approximately 2 minutes until they become translucent and slightly softened.
- Introduce sliced mushrooms to the skillet, spreading them in a single layer. Cook for 5-7 minutes, stirring occasionally to ensure even browning and prevent sticking.
- Quickly incorporate minced garlic and selected herbs, stirring constantly to prevent burning. Cook for 20 seconds to release aromatic flavors.
- Gently reintroduce zucchini into the skillet, combining with mushroom mixture. Warm for 1 minute to ensure even temperature throughout.
- Pour vegetable broth into the skillet, allowing ingredients to simmer and slightly reduce for 2 minutes.
- Taste the mixture and adjust seasoning with additional salt and pepper as needed.
- Remove skillet from heat, garnish with fresh parsley and grated parmesan cheese. Serve immediately while hot and flavorful.
Notes
- Use high-heat cooking oils like avocado or grapeseed for better caramelization and flavor development.
- Keep zucchini slices uniform in thickness to ensure even cooking and prevent some pieces from becoming mushy.
- Avoid overcrowding the skillet when cooking mushrooms to help them brown properly and develop a rich, deep flavor.
- For a low-carb version, replace vegetable broth with bone broth or reduce liquid content to create a more concentrated side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg