Skillet Zucchini & Mushrooms

**Ingredients:

• 1 tbsp olive oil
• 3 tbsp butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb small button mushrooms, halved or left whole
• 2 small zucchini, sliced
• ¼ cup vegetable broth
• 2 tsp fresh herbs (such as thyme or oregano)
• Salt and pepper, to taste
• Grated Parmesan, for topping
• Fresh parsley, chopped (for garnish)

**Directions:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add mushrooms and sauté for 5–7 minutes until they release their juices and begin to brown.
5. Add zucchini and cook for another 4–5 minutes until tender but still crisp.
6. Pour in vegetable broth and sprinkle in fresh herbs; stir to combine.
7. Season with salt and pepper to taste.
8. Remove from heat and top with grated Parmesan and chopped parsley.
9. Serve warm. **Servings: 4
   **Calories (per serving): Approx. 160–180 calories