If you’re looking for vegan or vegetarian meal ideas, you may be disappointed to discover nothing but bland salads and beans. You may, nevertheless, have delicious cuisine without using meat. Zucchini and mushrooms are essential for anybody following a plant-based diet, and this dish prepares them in a wonderful manner. Prepare your favourite stir-fry pan or wok for this skillet zucchini and mushrooms dish, which is fast and easy for any meal of the day.
Skillet zucchini and mushrooms suggestions
The recipe calls for conventional butter, but you may use coconut butter or any other oil that you choose. You may either use a parmesan cheese alternative or leave it out completely. If you want extra nutrition and colour, add some thinly sliced carrots or other veggies to the stir-fry. To ensure that everything goes well, we recommend having all of your ingredients ready before you begin cooking. Everything is ready in 25 minutes.
Try this skillet zucchini and mushrooms dish with your family if you’re looking for a vegetarian meal that will satisfy your appetite.
Skillet zucchini and mushrooms recipe
Course: Main, Sides
Cuisine: Global
Difficulty: Easy
Servings: 2 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
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1 tbsp. olive oil
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3 tbsp. butter, divided
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2 small zucchini, cut into thin, half moon slices
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salt and pepper, to taste
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1 small yellow onion, finely diced
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1 packet small button mushrooms, cleaned and patted dry
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3-4 cloves garlic, minced
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2 tsp fresh chopped herbs
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¼ cup vegetable broth
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chopped fresh parsley, for garnish
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grated parmesan, for garnish
Method
- Add olive oil and 1 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 or until reduced.
- Taste for salt and pepper and adjust as needed. Remove skillet from heat.
- Sprinkle with parsley and parmesan before serving serve.