ZUCCHINI WITH SUN DRIED TOMATOES, BACON, AND CRISPY ONIONS
Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions is a flavor packed side dish recipe that your family will ask for again and again this zucchini season!
Provided by Amanda Dorich
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat a saute pan to medium high heat. Add the bacon pieces and cook until crisp. Remove from pan and set aside.
- Reduce heat to medium and then add zucchini to the bacon drippings ( if you have more than a tbsp. or two, then drain first) and cook for 5-8 minutes, or until it begins to soften. Add the sun dried tomatoes and cook another 5 minutes or until zucchini is tender.
- Add half the parmesan and the bacon and then stir well. Add salt and pepper to taste. Make sure to add these seasonings after adding the bacon and cheese as they are both salty foods. Once seasoned, add the rest of the cheese to the top and the crispy onions.
- Serve immediately.
Nutrition Facts : Carbohydrate 10 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 280 mg, Fiber 2 g, Sugar 6 g, Calories 127 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH TOMATOES, MUSHROOMS, PEPPERS, AND BASIL
Steps:
- Warm the pan over medium-high heat. Add the olive oil and swirl it around, then add the onions and garlic and sauté until the onions soften and glisten, about 3 to 4 minutes.
- Add the sliced zucchini and cook stirring until the zucchini starts to soften, about 3 to 4 minutes. Add the bell pepper and mushrooms and continue cooking until all the vegetables are nearly fork tender, about 6 to 8 minutes.
- Add the tomatoes and stir, cooking just until the tomatoes are warmed through, about 2 minutes. Stir in the basil and cook for 1 more minute, then transfer to a dish and serve with (optional) Parmesan cheese and basil leaves for garnish.
Nutrition Facts : Calories 135 kcal, Carbohydrate 14 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
SAUTéED ZUCCHINI WITH SUN-DRIED TOMATOES & BASIL
Provided by Tony Rosenfeld
Categories Side dishes
Yield four as a side dish.
Number Of Ingredients 8
Steps:
- Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it's all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick diamonds.
- Heat a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and garlic, and sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 min. Take the pan off the heat, toss in the sun-dried tomatoes and basil, and season generously with salt and pepper. Drizzle with the lemon juice and the remaining 1 Tbs. oil and serve immediately.
Nutrition Facts : ServingSize four as a side dish., Calories 120 kcal, Fat 100 kcal, SaturatedFat 2 g, TransFat 11 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Sodium 590 mg, UnsaturatedFat 9 g
SUN-DRIED TOMATO STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
- To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
- Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
- Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
- Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.
ZUCCHINI & MUSHROOM SAUTé
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Mushroom Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 2.8 g, Fat 2.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 78.7 mg, Sugar 1.8 g
SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES
Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet; heat the oil over medium-high heat.
- Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
- Add mushrooms, sundried-tomatoes, broth and basil, if using.
- Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
- Remove skillet from the heat and season with salt and pepper.
- Serve immediately.
BALSAMIC ROASTED ZUCCHINI AND MUSHROOMS
Fresh garden zucchini, mushrooms and garlic roasted with balsamic vinegar and extra virgin olive oil until golden brown.
Provided by Carrie's Experimental Kitchen
Categories Vegetables
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Wash the outside skins of the zucchini to remove any excess dirt, dry; then slice into 1-thick rounds.
- Rinse the dirt from the mushrooms; then quarter them. Next, add the zucchini, mushrooms and garlic to a medium bowl.
- In a separate small bowl whisk the oil, vinegar, salt and pepper; then pour over the vegetables.
- Mix well to coat the vegetables; then place on a baking sheet and bake for 15-20 minutes, turning halfway.
SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
SAUTEED ZUCCHINI AND TOMATOES
Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!
Provided by Holly Nilsson
Categories Side Dish
Time 22m
Number Of Ingredients 11
Steps:
- Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
- Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
- Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
- Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 401 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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