1-First, heat 1 tablespoon olive oil and half a tablespoon of the butter in a large skillet over medium-high heat. Add the zucchini slices, season with salt and black pepper to taste, and cook for 3 to 4 minutes until fork-tender. Remove the zucchini and set it aside, wiping out any excess liquid from the skillet to keep things fresh.

2-Next, return the skillet to the heat and melt the remaining butter over medium-high heat. Add ½ cup finely diced onion and cook for 2 minutes until softened, building a solid base for your flavors. Then, toss in 1 pound small button mushrooms and cook for 5 to 7 minutes until tender and browned, stirring occasionally to ensure even cooking.

3-Stir in 3 to 4 cloves minced garlic and 2 teaspoons fresh herbs (or 1 teaspoon dried herbs), and cook for 20 seconds to release their aroma. Return the cooked zucchini to the skillet and cook for 1 minute until heated through, blending the ingredients nicely. Pour in ¼ cup vegetable broth and cook for 2 minutes, then adjust seasoning with salt and black pepper as needed.

4-Finally, remove from heat, sprinkle with chopped fresh parsley and grated parmesan, then serve. This step-by-step guide makes the process easy for home cooks, busy parents, and even seniors looking for quick options. With a total time of just 25 minutes, including 10 minutes prep and 15 minutes cook, it’s a healthy skillet meal that’s hard to beat.