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
INSTRUCTIONS
- Add olive oil and 1/2-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.
