Heat the pan by placing a large skillet over medium-high heat. Add 1 tablespoon of olive oil and ½ tablespoon of butter, allowing them to melt together for 1-2 minutes.

Add the sliced zucchini to the skillet, season lightly with salt and pepper, and sauté for 3-4 minutes until golden and softened. Remove and set aside.

In the same skillet, add the remaining ½ tablespoon of butter, let it melt, then add the diced onion. Stir for 2 minutes until softened and fragrant.

Incorporate the diced mushrooms into the skillet with the onions and sauté for 5-7 minutes until browned and moisture has evaporated.

Stir in the minced garlic and dried herbs, cooking for about 20 seconds until aromatic, being careful not to burn.

Return the cooked zucchini to the skillet and pour in ¼ cup of vegetable broth. Toss gently and simmer for 2 minutes.

Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with freshly chopped parsley and grated Parmesan before serving.