ZUCCHINI AND MUSHROOM SKILLET
Make and share this Zucchini and Mushroom Skillet recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini in half and then into 1 inch pieces.
- Heat enough olive oil to saute in a heavy skillet over medium high heat.
- Add zucchini, mushrooms, onion and garlic.
- Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
- Stir in oregano and salt and pepper to taste.
Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5
SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO
This is a nice little dish, the flavours blend so nicely. Its become a favorite around here. This recipe can be doubled ot tripled.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- While the grill was heating,
- Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
- Cut the zucchini lengthwise twice and chopped into quarter inch sections.
- Clean about 4 ounces of button mushrooms and sliced them.
- Chop and mince shallot, about one tablespoon worth.
- Heat a skillet with one tablespoon olive oil.
- When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
- Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
- Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
- After a few seconds, toss them again so the other sides would brown a little.
- Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
- Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
- Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.
Nutrition Facts : Calories 115.2, Fat 7.7, SaturatedFat 1.1, Sodium 130.9, Carbohydrate 9.9, Fiber 2.9, Sugar 6.9, Protein 4.7
ZUCCHINI AND MUSHROOMS
Another recipe for zucchini fans! I found it in the "Cookbook 25 Years Women of the Farm Bureau".
Provided by mer5901
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir fry first 4 ingredients until barely tender.
- Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.
Nutrition Facts : Calories 52, Fat 3.1, SaturatedFat 0.7, Sodium 296.9, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 2.1
GRILLED ZUCCHINI AND MUSHROOMS
Make and share this Grilled Zucchini and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 27m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your grill to med/high (400˚F).
- Place all of your sliced veggies into a large mixing bowl.
- In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar.
- Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
- Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
- Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.
Nutrition Facts : Calories 143.2, Fat 11.4, SaturatedFat 1.6, Sodium 17.5, Carbohydrate 9, Fiber 2.2, Sugar 6.3, Protein 3.1
ZUCCHINI MUSHROOM BAKE
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE
We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.
Provided by By Inspired Taste
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI AND MUSHROOM STIR-FRY
Give your veggies some pizzazz with Zucchini and Mushroom Stir-Fry. Plus, Zucchini and Mushroom Stir-Fry great for weeknights because it's quick to make.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix first 3 ingredients until blended.
- Heat oil in nonstick wok or large skillet on medium-high heat. Add vegetables; stir-fry 5 min. or until crisp-tender, adding garlic for the last minute.
- Add rice and dressing mixture; cook and stir 2 min. or until heated through.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING
A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.
Provided by jackie
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
- Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
- Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 18.4 g, Fat 2.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 170 mg, Sugar 2.7 g
MUSHROOM, LEEK, AND ZUCCHINI GRATIN
With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.
Provided by VRADENBURGS
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
- Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
- Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
- Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
- Bake in the preheated oven until gratin is dark brown all over, about 1 hour.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g
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