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Skillet Zucchini and Mushrooms with Garlic, Herbs, and Parmesan Recipe

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4.1 from 12 reviews

This Skillet Zucchini and Mushrooms recipe is a quick and flavorful side dish featuring tender zucchini and perfectly browned mushrooms sautéed with fresh herbs, garlic, and a splash of vegetable broth. Ready in just 25 minutes, it's a healthy and delicious addition to any meal, garnished with fresh parsley and parmesan for an extra burst of flavor.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 small zucchini (cut into thin, half moon slices)
  • 1 small yellow onion (finely diced)
  • 1 pound small button mushrooms (cleaned and patted dry)
  • 3 to 4 cloves garlic (minced)

Fats and Oils

  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)

Seasonings and Broth

  • Salt and black pepper (to taste)
  • 2 teaspoons fresh chopped herbs (thyme and oregano recommended, or 1 teaspoon dried herbs)
  • ¼ cup vegetable broth

Garnishes

  • Chopped fresh parsley
  • Grated parmesan

Instructions

  1. Heat oil and butter: Add olive oil and 1/2 tablespoon butter to a large skillet over medium-high heat to prepare for sautéing the vegetables.
  2. Cook zucchini: Add zucchini slices to the hot skillet, season with salt and pepper, and cook for 3 to 4 minutes until fork-tender. Remove zucchini and set aside. Wipe out any liquid in the skillet.
  3. Melt remaining butter: Return skillet to heat and add the remaining butter, melting it over medium-high heat to prepare for cooking the onions and mushrooms.
  4. Sauté onions: Add diced onions to the skillet and cook for about 2 minutes until they are just softened, releasing their natural sweetness.
  5. Cook mushrooms: Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned, which adds depth of flavor.
  6. Add garlic and herbs: Stir in minced garlic and fresh or dried herbs, cooking for about 20 seconds to release their aroma without burning.
  7. Combine zucchini and mushrooms: Return the cooked zucchini to the skillet, mix well with the mushrooms, and cook together for 1 minute to blend the flavors and warm the zucchini through.
  8. Add vegetable broth: Pour in the vegetable broth and cook for an additional 2 minutes to deglaze the pan and enhance the dish’s moisture and taste.
  9. Season to taste: Taste the mixture and adjust salt and pepper as needed to balance the flavors perfectly.
  10. Finish and serve: Remove the skillet from heat, sprinkle chopped fresh parsley and grated parmesan over the dish, and serve hot for a flavorful, satisfying side.

Notes

  • Use fresh herbs for more vibrant flavor, but dried herbs work well in a pinch.
  • If you prefer a vegan version, substitute butter with extra olive oil and omit parmesan or use a plant-based alternative.
  • Ensure mushrooms are dry before cooking to achieve better browning.
  • This dish pairs well with grilled meats, pasta, or can be served as a vegetarian main with added protein like chickpeas.
  • You can adjust herb quantities and types based on what you have on hand for varied flavors.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/skillet-zucchini-and-mushrooms-with-garlic-herbs-and-parmesan-recipe/