Step‑by‑Step Instructions

• In a large skillet, add 1 tablespoon of olive oil and ½ tablespoon of butter. Heat over medium-high heat until melted and shimmering, about 1-2 minutes.
• Add the sliced zucchini, seasoning lightly with salt and pepper. Cook for 3-4 minutes until just tender and slightly golden. Remove and set aside.
• In the same skillet, add the remaining 1 tablespoon of butter. Once melted, stir in the diced onion and sauté for about 2 minutes until translucent.
• Stir in the diced mushrooms and cook for 5-7 minutes until browned and moisture is mostly released.
• Add the minced garlic and your choice of herbs, cooking for about 20 seconds until aromatic. Do not let the garlic burn.
• Return the sautéed zucchini to the skillet and pour in ¼ cup of vegetable broth. Toss gently and let simmer for 2 minutes.
• Adjust seasoning with salt and pepper as needed. Remove from heat and sprinkle with parsley and grated Parmesan before serving.