Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!
PREPARATION TIME:
PREP TIME:10 minutes
COOK TIME:15 minutes
TOTAL TIME:25 minutes
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.
Equipment
-
Stove
Notes:
- NET CARBS: 7 g
Nutrition:
Calories: 161kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 667mg | Fiber: 2g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg