Moms Easy Cheesy Mushrooms And Zucchini Food

MOM'S ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
• In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
• In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
• In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
• In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.

MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
• While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
• Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.

ITALIAN STYLE ZUCCHINI AND MUSHROOMS

Steps:

• Slice the zucchini in half lengthwise and then cut into slices.
• Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
• Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
• When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
• Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
• Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

CHEESY BEEF AND MUSHROOM STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350F.
• Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or arrange in a baking dish.
• Heat olive oil in a non-stick skillet. Cook garlic for about 1 minute, then add zucchini meat. Cook for 1 to 2 minutes, then add mushrooms and cook for an additional minute. Add ground beef and cook until no longer pink. Drain as much liquid as possible. Season with salt and pepper.
• In a small bowl, combine tomato sauce with 1/2 cup chopped basil. Spread about 1/2 tablespoon sauce per boat. Stuff with meat mixture and top with shredded cheese.
• Bake for about 15-20 minutes or until cheese is melted and starts to be crispy. Remove from the oven and top with remaining basil. Serve immediately.

ZUCCHINI AND MUSHROOMS

Steps:

• Stir fry first 4 ingredients until barely tender.
• Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.

OVEN ROASTED SQUASH AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Place vegetables on a large rimmed baking sheet.
• Drizzle olive oil over the vegetables and sprinkle with salt and pepper.
• Toss the vegetables to coat evenly with the oil. Be sure they are all coated.
• Bake at 425 until tender for about 20 minutes. Stir halfway through cooking. Serves 6.

MOM'S EASY CHEESY MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 350°F. Grease a 2-quart casserole dish with butter. In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent. In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese. Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.