🌿🍄 Savory Zucchini and Mushroom Medley
Description:
This hearty and flavorful zucchini and mushroom medley brings together the earthy essence of mushrooms, the mild sweetness of zucchini, and the richness of butter and herbs. It’s a versatile side dish that pairs beautifully with grilled meats, pasta, or can stand alone as a light vegetarian main course.
Ingredients:
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 small zucchinis, sliced into rounds or half-moons
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely chopped
- 1 lb small button mushrooms, cleaned and dried
- 3–4 cloves garlic, minced
- 2 tsp fresh herbs, chopped (thyme, oregano, etc.) or 1 tsp dried herbs
- 1/4 cup vegetable broth
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for garnish (optional)
Instructions:
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
- Add the sliced zucchini, season with salt and pepper, and sauté until lightly browned and tender, about 4–5 minutes. Remove from skillet and set aside.
- In the same skillet, melt 1 tbsp butter, add chopped onion, and sauté until soft and translucent, about 3 minutes.
- Add the mushrooms, season lightly, and cook undisturbed for 2–3 minutes to allow browning. Stir occasionally and cook until mushrooms release moisture and begin to caramelize, about 5–7 minutes.
- Add the garlic and herbs, and sauté for another 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Let cook for 2–3 minutes until slightly reduced.
- Return the zucchini to the skillet, add remaining 1 tbsp butter, and toss to combine and heat through.
- Adjust seasoning to taste. Garnish with chopped parsley and Parmesan cheese, if using.
- Serve warm as a side or light main dish.
Notes:
- Use a mix of mushrooms (cremini, shiitake, or portobello) for deeper flavor.
- Swap vegetable broth with chicken broth for extra richness (if not vegetarian).
- Can be served over quinoa, rice, or pasta for a heartier meal.
Tips:
- Don’t overcrowd the mushrooms—this helps them brown instead of steam.
- Add a splash of balsamic vinegar or a squeeze of lemon juice at the end for brightness.
- For a creamy version, stir in a spoonful of cream cheese or heavy cream with the broth.
Servings:
- Makes 4 side servings or 2 main servings
Nutritional Info (Per Side Serving – Approximate):
- Calories: 130
- Fat: 10g
- Carbs: 7g
- Protein: 3g
- Fiber: 2g
- Sodium: 150mg
Benefits:
✅ Rich in antioxidants and fiber
✅ Supports digestion and gut health
✅ Low-carb, gluten-free, and vegetarian
✅ Great way to use up extra zucchini or mushrooms
✅ Contains heart-healthy fats and immune-boosting garlic
Q & A:
Q: Can I use frozen vegetables?
A: Yes, but fresh gives better texture. If using frozen, thaw and pat dry to prevent excess water.
Q: What proteins pair well with this?
A: Grilled chicken, steak, tofu, or even a poached egg make great additions.
Q: Can I make it vegan?
A: Absolutely—just use vegan butter or more olive oil and skip the Parmesan.
Q: Can I make it ahead?
A: Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.