Skillet Zucchini and Mushrooms
It's one of the easiest side dishes out there and these zucchini and mushrooms pair well with just about anything.
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Servings: 4
Calories: 81kcal
Equipment
- Paper towels
Ingredients
- 1 zucchini, trimmed and sliced into half-moons
- 8 ounces mushrooms, trimmed, wiped clean, and sliced
- 1 teaspoon olive oil
- 1 yellow onion, peeled and thinly sliced
- 2 tablespoons plant-based butter
- 1 tablespoon fresh parsley minced
- Salt and pepper to taste
Instructions
Prepare the zucchini:
- Line a bowl with paper towels. Place the sliced zucchini in the bowl and season all over with a generous pinch of salt. Toss to combine and let stand for 10–15 minutes.
Cook the mushrooms:
- Place a skillet on the stovetop over medium-high heat. Once hot, add the mushrooms and cook for 8–10 minutes. They will release a lot of moisture, which will evaporate, allowing them to take on a deep golden color. Season all over with salt and pepper.
Sauté the zucchini and onion:
- Pat the zucchini dry and discard the paper towels.
- Pour the olive oil into the skillet with the mushrooms and toss to coat the mushrooms in the oil briefly. Add the onion and sauté for 5 minutes. Add the zucchini and sauté for 3–4 minutes over medium-high heat until the zucchini softens.
- Reduce the heat to low and stir in the butter and parsley. Cook for 3–4 minutes until the onion and zucchini are softened and glossy. Season with salt and pepper.
To serve:
- Spoon the zucchini and mushrooms into a serving bowl and enjoy!
Nutrition
Calories: 81kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 53mg | Fiber: 2g | Sugar: 4g