Zucchini and Mushrooms in a Lemon Butter Sauce

Zucchini and Mushrooms in a Lemon Butter Sauce

Bloggers Adam and Joanne Gallagher from Inspired Taste cooks mushrooms and zucchini in a simple lemon butter sauce.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
tablespoons butter
1
tablespoon olive oil
8
oz cremini mushrooms, quartered
1
medium zucchini, chopped
1
tablespoon olive oil
1
garlic clove, finely chopped
1
tablespoon lemon juice
Salt and pepper to taste
1
teaspoon grated lemon peel
  1. 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.
  2. Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
  3. Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add sliced almonds for some extra crunch.
Add chopped yellow summer squash for extra color.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.