Step-by-Step Instructions

• In a large skillet, over medium-high heat, add 2 tablespoons of olive oil and ½ tablespoon of butter. Allow the mixture to melt and begin to sizzle for about 1–2 minutes.
• Introduce the sliced zucchinis to the skillet, seasoning them lightly with salt and pepper. Sauté for 3–4 minutes until they become tender and lightly golden. Remove the zucchinis from the skillet and set aside.
• Return the skillet to the heat and add the remaining ½ tablespoon of butter. Once it melts, add the diced onion. Sauté for about 2 minutes until fragrant.
• Add the diced mushrooms, stirring to combine. Cook for 5–7 minutes until browned and releasing moisture.
• Mix in the minced garlic and any herbs, cooking for an additional 20 seconds until aromatic.
• Carefully return the cooked zucchini to the skillet, pour in ½ cup of vegetable broth, and toss everything together. Allow to simmer for 2 minutes.
• Taste and adjust seasoning with salt and pepper as needed. Remove from heat, and sprinkle with fresh parsley. Serve warm, topped with grated Parmesan cheese.