Sautéed Zucchini and Mushrooms
This Sautéed Zucchini and Mushrooms dish. Is the perfect side for any meal. It combines the earthy flavors of mushrooms. With the delicate, slightly sweet taste of zucchini. All enhanced by the richness of butter. And the aroma of fresh herbs. The addition of garlic. And a touch of vegetable broth. Creates a delightful harmony of flavors. While a final sprinkle of parmesan. Adds a savory finish. Whether you're serving it alongside a protein. Or as part of a vegetarian meal. This recipe is as versatile. As it is delicious.
4 Servings
Ingredients
- 1 tbsp olive oil
- 3 tbsps butter divided
- 2 small zucchinis cut into thin, half-moon slices
- Salt and pepper to taste
- 1 small yellow onion finely diced
- 1 lb small button mushrooms cleaned and patted dry
- 3 to 4 cloves garlic minced
- 2 tsps fresh chopped herbs or 1 tsp dried herbs (thyme and oregano work great)
- ¼ c vegetable broth
- Chopped fresh parsley for garnish
- Grated parmesan for garnish
Instructions
- Heat olive oil and 1/2 tbsp butter. In a skillet over medium-high heat. Add the zucchini slices. Season with salt and pepper. And sauté for 3-4 minutes until tender. Remove and set aside.
- In the same skillet, melt the remaining butter, and add onions. Cook until softened. Stir in the mushrooms. And cook until browned.
- Add garlic and herbs, cooking for 20 seconds. Before returning the zucchini to the skillet. Stir in the vegetable broth. And cook for 2 more minutes.
- Garnish with parsley and parmesan. And serve.
Notes
This Sautéed Zucchini and Mushrooms recipe is naturally gluten-free. Making it a great choice. For those with gluten sensitivities or celiac disease. To ensure it's completely gluten-free. Double-check that your vegetable broth. Is labeled gluten-free. As some brands may contain traces of gluten. This dish is a flavorful, safe, and satisfying side. For anyone following a gluten-free diet. Enjoy it with confidence. Knowing that it meets your dietary needs. Without sacrificing taste!