Start by washing and slicing the zucchini into thin rounds. Clean and slice the baby bella mushrooms. Chop the onion and mince the garlic. Set these aside so they are ready to go.
In your skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Next, toss in the sliced mushrooms and zucchini. Season with 1/4 teaspoon of salt and ground pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and any released moisture has evaporated.
Stir in the fresh thyme and rosemary, allowing their flavors to meld with the vegetables for about 1-2 minutes.
Sprinkle the parmesan cheese and your choice of Swiss or mild cheddar over the vegetable mixture. Then, evenly distribute the panko breadcrumbs on top. This will create a lovely crispy layer when baked.
Preheat your broiler. Place the skillet under the broiler for about 3-5 minutes, keeping a close eye on it. You want the cheese to melt and the breadcrumbs to turn golden brown.
Once the Veggie Cheese Skillet is out of the oven, sprinkle fresh parsley on top for a pop of color. Serve hot and enjoy!
