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
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by Joy Boss
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
- Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
- Add cream cheese, egg, Parmesan, parsley, and pepper.
- Mix well; cook for about 10 minutes.
- Cool filling slightly and fill zucchini shells.
- Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.
Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2
NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI
A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.
Provided by kelnat
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
- Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
- Reduce the oven heat to 450 degrees F (230 degrees C).
- Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
- Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
- Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.
Nutrition Facts : Calories 267 calories, Carbohydrate 13 g, Cholesterol 95.1 mg, Fat 17.4 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 5.3 g
ITALIAN STYLE ZUCCHINI AND MUSHROOMS
A delicious and fresh way to prepare zucchini which happens to be vegan.
Provided by Christina Conte
Categories Side Dishes
Time 23m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 169 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz, Sodium 294 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
RACH'S STUFFED ZUCCHINI
Stuffed zucchini-a hearty and nutritious vegetarian dish-is perfect for fall.
Provided by Rachael Ray
Number Of Ingredients 21
Steps:
- Preheat oven to 425 °F
- Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
- Finely chop the scraped squash and reserve
- Spray the zucchini boats or drizzle them with oil and season with salt and pepper
- Roast them cut-side down on a baking sheet for about 15 minutes
- Remove from oven and let cool
- Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
- Remove and leave oven on
- Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
- Add mushrooms and cook until deeply brown
- Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
- Add tomatoes and basil, and stir 1 minute
- Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
- Loosely fill the zucchini with the stuffing, mounding it slightly on the top
- Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
- Bake 20-25 minutes to set stuffing and heat sauce
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 5 g, Protein 11 g, SaturatedFat 3 g, Sodium 387 mg, Sugar 11 g, Fat 8 g, ServingSize 4 entrees, 8 sides (8 servings), UnsaturatedFat 0 g
SAUSAGE STUFFED ZUCCHINI
I really love this recipe. I like to use smallish zucchini, because the large ones are just too tough. This filling is also very good for stuffed mushrooms or peppers or filo bites or whatever else you like.
Provided by P48422
Categories Weeknight
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds.
- Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes.
- Finely chop the remaining 2 squash.
- Preheat the oven to 350 degrees F.
- Prepare sheet pan by very lightly greasing it.
- Get out your food processor.
- Heat 1 tbl of the olive oil in a heavy skillet.
- Add the shallots and cook until translucent but not brown, about 2 minutes.
- Add the mushrooms and 1/2 tsp of salt (approx.).
- Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes.
- Transfer the mixture to a large mixing bowl.
- Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan.
- Add to the mushrooms.
- Add the sausage to the pan and saute until brown.
- Transfer the sausage to the food processor and process until very fine.
- Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well.
- Taste and season with additional S&P if needed.
- Fill the zucchini and squash shells, sprinkle with extra cheese.
- Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes.
- Serve with a rice pilaf.
Nutrition Facts : Calories 549.2, Fat 36.6, SaturatedFat 10.8, Cholesterol 50.5, Sodium 1206.3, Carbohydrate 31.8, Fiber 5.6, Sugar 11.7, Protein 26.3
ZUCCHINI AND CHEESE STUFFED MUSHROOMS
Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.
Provided by rosasharn
Categories Cheese
Time 35m
Yield 1 dozen appetizers (se, 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
- Cover and steam 5 minutes.
- Place zucchini on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
- Spoon mixture evenly into mushroom caps.
- Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
- Cover and steam 6 minutes or until mushrooms are barely tender.
- Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2
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
CHEESY BEEF AND MUSHROOM STUFFED ZUCCHINI BOATS
Get your Pizza fix with these healthy Cheesy Beef and Mushroom Stuffed Zucchini Boats. Filled with ground beef, mushrooms and tomato sauce, they are gluten-free, primal and so easy to make that you'll end up eating them over and over again!
Provided by Marie
Categories Main Course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 2 boats, Calories 242 kcal, Carbohydrate 10 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 512 mg, Fiber 2 g, Sugar 7 g
MUSHROOM AND SPINACH STUFFED ZUCCHINI
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Provided by Sharon123
Categories Rice
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4
STUFFED YOUNG ZUCCHINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
- Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
- While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
- Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
TEMPURA MUSHROOM STUFFED ZUCCHINI BLOSSOMS
Provided by Ming Tsai
Categories appetizer
Time 1h
Yield 12 individual servings
Number Of Ingredients 14
Steps:
- In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter.
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- Preheat the oven to 400°F. Spread the tomato sauce on the bottom of a 9 x 13-inch baking dish and set aside
- Cut the zucchini in half lengthwise. Using a spoon, scoop out the pulp and seeds, leaving a 1/4-inch thick shell. Transfer the zucchini shells to the baking dish, cut-side up. Chop up the pulp from the zucchini and place it into a large mixing bowl.
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- Cover the baking dish with aluminum foil. Bake for 25 minutes, or until the zucchini are tender. After 25 minutes, uncover the baking dish and bake for 5 minutes longer. Remove the zucchini from the oven. Top them with the fresh basil and remaining 1/4 cup cashew Parmesan and serve warm.
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