Skillet Zucchini & Mushrooms

Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini! Perfectly seasoned and pan fried to perfection, this Skillet Zucchini and Mushrooms recipe is ready in just 20 minutes! Sautéed to crisp and tender deliciousness and seasoned with garlic and herbs, this dish is full of flavorful veggie goodness!

Ingredients:
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 (optional, leave out for vegetarian dish)

Instructions:
Add olive oil and ½ 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.

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