Full credit for this lovely dish goes to Vera Beach, a wonderful cook from another FB group. It is a very healthy and flavorful dish, and best of all, it's an absolutely perfect meal for us diabetics. Enjoy!
Ingredients:
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 2 small zucchini, cut into thin, half moon slices
- salt and pepper, to taste
- 1 small yellow onion, finely diced
- 1 lb small button mushrooms, cleaned and patted dry
- 3 to 4 cloves garlic, minced
- 2 tsp 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
Preparation:
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 and serve.
Blessed be... and happy cooking!