Zucchini Mushroom Onion Saute Recipes

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.

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.

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:

• Saute onion in hot oil until tender.
• Add mushrooms, zucchini, salt, pepper, and thyme.
• Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender.
• Sprinkle with cheese.
• Serve immediately.

Steps:

• Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Steps:

• In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables are tender. Stir in pesto and lemon-pepper seasoning.

Steps:

• Melt the butter in a pan large enough to hold the squash --
• Add the onions and saute until translucent --
• Add the garlic, mushrooms, broth and squash --
• Add the salt and pepper
• Cook on high until broth boils --
• Place a cover on the pan --
• Reduce heat to a simmer --
• Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
• (If it's over-cooked, still tastes great).
• Remove from the heat and add the tomatoes --
• Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
• That's it -- .