Pom Zucchini Mushrooms And Onions With Toasted Bread Crumbs Recipes

Steps:

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.

Steps:

• In skillet over medium heat, melt butter.
• Add sliced mushrooms and seasonings, except for bread crumbs.
• Saute mushrooms, stirring often, until mushrooms become tender, about 5 min.
• Add bread crumbs and coat mushrooms evenly; cook, stirring for 2-3 min.
• Serve hot.

Steps:

• In a large nonstick skillet, combine mushrooms, chopped onions and 1/2 cup water. Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables are beginning to brown.
• To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom.
• Continue to cook, stirring occasionally, until vegetables begin to brown again.
• Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time. Onion should be golden brown.
• This should take about 15 to 20 minutes total.
• Remove pan from heat.
• In a large bowl, beat eggs to blend. Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano.
• Turn into greased 9x13" baking dish, spreading out evenly.
• Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes.
• Let stand 5 minutes, then serve.

Steps:

• Preheat oven to 450 degrees F.
• Place all of the ingredients in a large bowl and toss to mix well.
• Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
• Bake for 15 minutes.
• Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
• Serve hot.

Steps:

• Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
• Prepare fresh pomegranate juice.*
• Heat oil in a large frying pan. Add onions and cook over high heat until slightly brown and softened. Add zucchini and mushrooms. Stir and cook quickly. Add salt and pepper to taste. Remove vegetables from the pan; set aside and keep warm.
• Add sherry or Marsala and pomegranate juice to deglaze pan. Return vegetables to the pan.
• Toast bread crumbs on a baking sheet at 425 degrees F until brown and mix with cheese.
• Toss bread crumbs with vegetables and add arils. Serve hot.

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. In a large saucepan, bring 8 cups water and salt to a boil. Add zucchini shells; cover and boil for 2 minutes. Drain and set aside. Chop zucchini pulp. , In a large skillet, saute the onion and chopped zucchini in oil until tender. Remove from the heat. Stir in the egg, bread crumbs, cheese, parsley, salt and pepper. Fill shells. Place in a greased baking dish. Bake at 375° for 15 minutes or until filling reaches 160° and is heated through.

Steps:

• 1. Heat large skillet over medium to med-high heat. While it's heating, rinse zucchini and slice into quarter inch slices. Do the same with the onion and mushrooms, a little thinner for the onion.
• 2. When pan is hot, add oil. Starting with onions, saute until they begin to get soft, 2-3 minutes.
• 3. Next, add sliced zucchini, salt and pepper and stir. Cook for another 3-4 minutes until zucchini is noticeably softer and starting to brown on edges.
• 4. Lastly, add sliced mushrooms and cook another 2-3 minutes. All veggies should still be slightly firm. Turn off heat, leaving skillet on burner, and top with cheese (optional) until it melts over the veggies. Serve. You can add crushed or minced garlic, garlic powder, fresh herbs...whatever you like and have on hand. Enjoy! It's simple and delish!