Description
Skillet Zucchini and Mushroom Medley brings woodland earthy flavors together in one delightful pan. Fresh vegetables dance with aromatic herbs, creating a simple yet irresistible side dish you cannot resist trying at home.
Ingredients
Scale
Main Ingredients:
- 1 pound small button mushrooms, cleaned and patted dry
- 2 small zucchini, cut into thin, half-moon slices
- 1 small yellow onion, finely diced
Fats and Oils:
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 g) butter, divided
Seasonings and Liquids:
- 3 to 4 cloves garlic, minced
- 2 teaspoons fresh chopped herbs or 1 teaspoon dried thyme and oregano
- 1 cup (240 ml) vegetable broth
- Salt and black pepper, to taste
Garnishes:
- Chopped fresh parsley
- Grated parmesan
Instructions
- Warm a spacious cast-iron skillet or large frying pan over medium-high heat. Drizzle olive oil and melt unsalted butter until the mixture shimmers.
- Arrange zucchini slices in a single layer across the skillet, seasoning generously with kosher salt and freshly cracked black pepper. Sauté for 3-4 minutes until edges turn golden and vegetables become tender. Transfer zucchini to a clean plate and temporarily set aside.
- Return skillet to heat, adding remaining butter. Introduce diced onions and sauté until translucent and softened, approximately 2-3 minutes.
- Incorporate sliced mushrooms into the onion mixture, allowing them to caramelize and develop rich brown edges. Continue cooking for 5-6 minutes, stirring occasionally to prevent burning.
- Sprinkle minced garlic and selected herbs into the mushroom-onion blend. Stir quickly and cook for 20-30 seconds until fragrant, releasing aromatic essential oils.
- Gently reintroduce zucchini slices into the skillet, folding them carefully into the mushroom mixture. Pour vegetable broth, creating a light sauce.
- Simmer the medley for 1-2 minutes, allowing flavors to harmonize and liquid to slightly reduce. Taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat and garnish with freshly chopped parsley and finely grated parmesan cheese. Serve immediately while warm and vibrant.
Notes
- Master the art of layering flavors by sautéing vegetables separately to maintain their individual textures and prevent soggy results.
- Choose fresh, firm zucchini and mushrooms for the best taste and crisp-tender consistency in this quick skillet medley.
- Create depth in the dish by using butter and olive oil combination, which adds richness and prevents burning.
- Quick cooking technique ensures vegetables remain vibrant, retaining nutrients and avoiding mushy, overcooked textures.
- Enhance the final dish with fresh herbs and grated parmesan for an aromatic, restaurant-quality finish that elevates simple ingredients.
- Vegetable broth adds moisture and helps blend flavors while keeping the skillet medley light and not too dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 35 mg