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Zucchini and Mushrooms in a Lemon Butter Sauce

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.
By Inspired Taste
Created Jun 25, 2012
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add sliced almonds for some extra crunch.
  • tip 2
    Add chopped yellow summer squash for extra color.

Nutrition

Nutrition Facts are not available for this recipe
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