In a large skillet, combine 2 tablespoons of olive oil and ½ tablespoon of butter. Heat over medium-high heat until melted and shimmering, around 2-3 minutes.

Add the sliced zucchini, seasoning generously with salt and pepper. Sauté for about 3–4 minutes until tender and lightly golden. Remove zucchini and set aside.

In the same skillet, add the remaining ½ tablespoon of butter and diced onion. Stir and cook for about 2 minutes, until translucent.

Introduce the sliced mushrooms and cook for 5–7 minutes, stirring occasionally until browned and tender.

Stir in the minced garlic and choice of herbs for about 20 seconds until aromatic.

Add sautéed zucchini back into the skillet along with ¼ cup of vegetable broth. Simmer for 2 minutes.

Adjust seasoning if needed and finish with grated Parmesan cheese and parsley. Serve warm.