In a large skillet, heat 1 tablespoon of olive oil and ½ tablespoon of butter over medium-high heat. Allow the butter to melt completely.

Add the sliced zucchini to the skillet, seasoning with salt and black pepper. Cook for 3-4 minutes until fork-tender and golden brown. Set aside.

Melt remaining ½ tablespoon of butter in the skillet. Add diced yellow onion and sauté for about 2 minutes until translucent.

Add the cleaned small button mushrooms. Cook for 5-7 minutes until softened and golden brown.

Stir in the minced garlic and fresh chopped herbs, cooking for an additional 20 seconds.

Return the sautéed zucchini to the skillet, mixing it with the mushrooms and onion. Cook for 1 minute.

Pour in the vegetable broth, stirring well. Allow to simmer for about 2 minutes, adjusting seasoning as needed.

Remove from heat and garnish with freshly chopped parsley and grated Parmesan. Serve immediately.