Zucchini And Mushrooms In A Lemon Butter Sauce Recipes

ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

SKILLET ZUCCHINI AND MUSHROOMS

Steps:

• 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.