Zucchini Mushroom Skillet Mix (Print Version)
# Ingredients:
→ Main items
01 -
2 small zucchini, cut into thin half circles
02 -
1 pound tiny button mushrooms, wiped and dried
03 -
1 small yellow onion, chopped finely
→ Flavors & Spices
04 -
3-4 garlic cloves, finely chopped
05 -
2 teaspoons chopped fresh herbs (or 1 teaspoon dried oregano and thyme)
06 -
Salt and fresh ground black pepper as needed
→ Cooking Fats
07 -
1 tablespoon olive oil
08 -
3 tablespoons butter
09 -
¼ cup veggie broth
→ Toppings
10 -
Chopped fresh parsley
11 -
Shredded parmesan cheese
# Instructions:
01 -
Warm up your skillet with olive oil and a small chunk of butter (½ tablespoon) over medium-high heat. Wait until it's really heated up!
02 -
Toss those sliced zucchini into your hot pan. Shake some salt and pepper on them and cook until they're just soft enough to pierce with a fork - around 3 to 4 minutes. When they're done, put them aside and quickly wipe the pan if it's got extra liquid.
03 -
Using the same pan, drop in the rest of your butter and let it melt on medium-high heat. Throw in your chopped onions and cook them until soft for about 2 minutes.
04 -
Time for the main attraction - drop in your mushrooms! Cook them for 5-7 minutes, giving them an occasional stir, until they turn brown and tender.
05 -
Mix in the chopped garlic and herbs, just cook until you can smell them (about 20 seconds). Bring the zucchini back, pour veggie broth over everything, and let it all cook together for a couple minutes. Take a little taste and add more seasonings if you want. Lastly, sprinkle fresh parsley and lots of parmesan cheese on top.
# Notes:
01 -
This healthy side goes great with practically any main dish
02 -
You can use whatever fresh herbs you've got around - oregano and thyme work really well
03 -
Make sure to dry your mushrooms completely before cooking for best results