Diethood · by Katerina Petrovska★ 4.7 (179)
Skillet Zucchini and Mushrooms
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 10%
CARBS 10G24% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 13G70% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh sautéed zucchini and mushrooms with garlic, herbs, and a hint of broth. This light, healthy side dish is quick to prepare and complements nearly any main course.
sidemediterranean🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2 small zucchini (cut into thin, half moon slices)
- salt and black pepper (to taste)
- 1 small yellow onion (finely diced)
- 1 pound small button mushrooms (cleaned and patted dry)
- 3 to 4 cloves garlic (minced)
- 2 teaspoons fresh chopped herbs, use what you have on hand (or use 1 teaspoon dried herbs (thyme and oregano are great in this dish))
- ¼ cup vegetable broth
- chopped fresh parsley (for garnish)
- grated parmesan (for garnish)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 10%
CARBS 10G24% OF CAL
3G FIBER4G SUGAR3G OTHER
FAT 13G70% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 438mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 45mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.