Sarahs Zucchini Mushroom And Cauliflower Skillet Recipes

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SKILLET ZUCCHINI AND MUSHROOMS



Skillet Zucchini and Mushrooms image

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

Provided by Katerina | Diethood

Categories     Side Dish

Time 25m

Number Of Ingredients 11

1 tablespoon olive oil
3 tablespoons butter, (divided)
2 small zucchini, (cut into thin, half moon slices)
Salt and 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, use what you have on hand, (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)

Steps:

  • 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 and cook for 2 minutes.
  • Taste for salt and pepper and adjust as needed.
  • Remove skillet from heat.
  • Sprinkle with parsley and parmesan; serve.

Nutrition Facts : Calories 161 kcal, Carbohydrate 9 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 94 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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