Sauteed Zucchini and Mushrooms
A healthy, low-carb, side dish that comes together quickly!
Servings: 4
Ingredients
- 1 T. olive oil
- 3 T. butter divided
- 2 sm. sm. zucchinis thinly sliced, then cut into half moons
- Salt and pepper to taste
- 1 sm. yellow onion finely diced
- 1 lb. sm. button mushrooms cleaned with a paper towel
- 3 to 4 cloves garlic minced
- 1 tsp. chopped fresh oregano
- 1 tsp. chopped fresh thyme
- 1/4 c. vegetable broth
- Grated parmesan cheese for garnish
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil and 1/2-tablespoon butter 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 the zucchini from the skillet and set aside. If there's any liquid left in the skillet, wipe it out.
- Return the skillet to the burner and add the remaining butter; melt butter over medium-high heat. Stir in the onions and cook for 2 minutes, or until just softened. Add the mushrooms and cook for 5 to 7 minutes or until tender and nicely browned, stirring occasionally.
- Stir in garlic and herbs; cook for 20 seconds.
- Return the zucchini to the skillet and stir with the mushrooms; cook for 1 minute, or until heated through.
- Add the vegetable broth and cook for 2 minutes; season with salt and pepper to taste.
- Remove the skillet from the heat. Sprinkle with parmesan cheese and fresh chopped parsley; serve and enjoy!
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