Heat 2 tablespoons of olive oil and 1/2 tablespoon of butter in a large skillet over medium-high heat for 1-2 minutes until shimmer.

Add sliced zucchini to the skillet, season with salt and pepper, and sauté for 3-4 minutes until tender, then set aside.

In the same skillet, melt remaining 1/2 tablespoon of butter and cook diced onion for 2 minutes until fragrant. Then add chopped mushrooms and cook for 5-7 minutes until browned.

Stir in minced garlic and any herbs, cooking for around 20 seconds until fragrant.

Return seasoned zucchini to skillet, pour in 1/4 cup of vegetable broth, toss to combine, and let it simmer for about 2 minutes.

Adjust seasoning if necessary, remove from heat, and garnish with parsley and Parmesan cheese before serving.