Creamy Mushrooms and Zucchini Skillet
This Creamy Mushroom and Zucchini Skillet recipe is perfect for any dinner and occasion! Sautéed mushrooms and zucchini are sprinkled with mozzarella and baked in a savory cream cheese sauce until tender, cheesy, and golden on top. This one-pan side dish is packed with flavor and pairs well with a variety of mains!
Servings: 6 servings
Ingredients
- 1 1/2 lb zucchini cut into 1/4-inch slices
- Kosher salt and pepper to taste
- 1 1/2 tbsp olive oil
- 1 lb mushrooms thinly sliced
- 1 tsp Herbes de Provence
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup chicken or vegetable broth
- 6 oz cream cheese at room temp
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400ºF.
- Place the sliced zucchini in a colander over a bowl and sprinkle with salt and pepper. Allow to sit for 15 minutes.
- Heat the oil in a large skillet and sauté the mushrooms for 6-8 minutes.
- Season with salt, pepper and seasonings. Add in the broth and bring to a bubble. Stir in the cream cheese and mix until smooth, then remove from heat.
- Use paper towels to absorb the excess moisture from the zucchini slices, then add them to the skillet and into the mushroom sauce.
- Sprinkle with the mozzarella cheese. Bake for 15-18 minutes, or until bubbly and the top is golden.
Notes
- Storing in the refrigerator: Place in an airtight container for 3 to 4 days in the fridge.
- To reheat: Cook in oven at 350 degrees until warm or pop individual servings in the microwave for about 1 minute.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 9g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 613mg | Potassium: 616mg | Fiber: 2g | Sugar: 6g | Vitamin A: 740IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 1mg