Description
Sautéed Zucchini and Mushrooms is a colorful, flavorful dish that brings together the earthy richness of mushrooms and the subtle sweetness of zucchini. This quick and easy recipe comes together in just 25 minutes, making it a perfect side for busy weeknights or a satisfying vegetarian option. Enhanced with garlic, fresh herbs, and a touch of butter, each bite is a delightful balance of flavors. Whether you’re pairing it with grilled meats, tossing it into pasta, or serving it over grains, this versatile sautéed medley is sure to elevate any meal.
Ingredients
Scale
- 1 tbsp olive oil
- 3 tbsps butter (divided)
- 2 small zucchinis (cut into thin, half-moon slices)
- Salt and pepper (to taste)
- 1 small yellow onion (finely diced)
- 1 lb small button mushrooms (cleaned and patted dry)
- 3 to 4 cloves garlic (minced)
- 2 tsps fresh chopped herbs (or 1 tsp dried herbs (thyme and oregano work great))
- ¼ c vegetable broth
- Chopped fresh parsley (for garnish)
- Grated parmesan (for garnish)
Instructions
- 1. Heat olive oil and ½ tablespoon of butter in a skillet over medium-high heat. Sauté zucchini slices for 3-4 minutes until tender; remove from the skillet.
- 2. Add remaining butter to the skillet. Cook diced onion until softened, then add cleaned mushrooms and cook until browned.
- 3. Stir in minced garlic and herbs; cook for 20 seconds. Return zucchini to the skillet and add vegetable broth; cook for an additional 2 minutes.
- 4. Garnish with chopped parsley and grated parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg