In a large skillet, pour 2 tablespoons of olive oil and add ½ tablespoon of butter. Heat over medium-high until the mixture begins to shimmer and the butter is fully melted.

Add the zucchini slices to the skillet in a single layer, seasoning with salt and pepper to taste. Sauté for about 3–4 minutes.

In the same skillet, add another ½ tablespoon of butter and allow it to melt. Stir in the diced onion, cooking for about 2 minutes until they become soft and translucent.

Next, add your mushrooms to the skillet. Cook them for approximately 5–7 minutes, stirring occasionally, until they release their moisture and turn a lovely brown color.

Stir in the minced garlic and your chosen herbs, cooking for just 20 seconds until fragrant.

Return the sautéed zucchini to the skillet, followed by ¼ cup of vegetable broth. Toss everything together to combine well.

Once simmered, taste your Skillet Zucchini and Mushrooms. Adjust the seasoning by adding more salt and pepper if necessary.

Finally, sprinkle generously with fresh parsley and Parmesan cheese. Serve the dish warm.