If you’re in search of a quick and nutritious side dish, look no further than this flavorful Sautéed Zucchini and Mushrooms recipe. Combining the earthy taste of mushrooms with the fresh, delicate flavor of zucchini, this dish is elevated with garlic, herbs, and a touch of Parmesan. It’s the perfect accompaniment to any meal or can be served as a light vegetarian entrée. Made in just one skillet with minimal ingredients, this recipe brings out the natural flavors of the vegetables, making it an easy go-to for weeknight dinners.
Ingredients:
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 small zucchinis, 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 (thyme and oregano work well), or 1 teaspoon dried herbs
- ¼ cup vegetable broth
- Chopped fresh parsley, for garnish
- Grated Parmesan, for garnish
Instructions:
Step 1: Sauté the Zucchini
- Heat the oil and butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Cook the zucchini: Add the thinly sliced zucchini to the skillet and season with a pinch of salt and pepper. Sauté for 4-5 minutes, or until the zucchini is just tender but still crisp.
Step 2: Sauté the Mushrooms and Onion
- Melt more butter: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Cook the onion and mushrooms: Add the finely diced yellow onion and the cleaned mushrooms to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden and slightly caramelized.
Step 3: Add Garlic and Herbs
- Add garlic and herbs: Stir in the minced garlic and fresh or dried herbs (thyme and oregano work beautifully). Cook for another 1-2 minutes, just until the garlic is fragrant.
Step 4: Combine the Zucchini and Add Broth
- Return zucchini to the skillet: Add the sautéed zucchini back into the skillet with the mushrooms and onions.
- Add vegetable broth: Pour in ¼ cup of vegetable broth and stir everything together. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the broth to reduce slightly.
Step 5: Garnish and Serve
- Garnish: Once the dish is ready, remove it from the heat and sprinkle with chopped fresh parsley and grated Parmesan.
- Serve: Serve the sautéed zucchini and mushrooms hot as a side dish, or enjoy it as a light main course with crusty bread or over a bed of rice or pasta.
Conclusion:
This Sautéed Zucchini and Mushrooms recipe is a versatile and flavorful dish that works as both a side or a light main course. The combination of fresh zucchini, earthy mushrooms, and fragrant herbs comes together in just minutes for a dish that’s simple yet incredibly satisfying. Garnished with Parmesan and parsley, this easy skillet dish brings out the best in seasonal vegetables, making it perfect for any meal. Enjoy the delicate balance of flavors, and feel free to get creative with your favorite herbs and seasonings!