Sauteed Zucchini With Mushrooms For Two Food

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO

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.

ZUCCHINI AND MUSHROOM SKILLET

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.

SAUTEED ZUCCHINI WITH GARLIC AND HERBS

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

ZUCCHINI & MUSHROOM SAUTé

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.

ZUCCHINI SAUTE

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.

ZUCCHINI MUSHROOM SAUTE

Steps:

• Melt butter.
• Add all ingredients, except for the tomato; saute until tender.
• Add tomato and cook for 1 minute.
• Serve plain or sprinkle with parmesan cheese.

SAUTéED ZUCCHINI RECIPE

Steps:

• Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
• Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
• Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
• After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.

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!

SAUTEED ZUCCHINI AND TOMATOES

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.

SAUTEED ZUCCHINI WITH MUSHROOMS

Steps:

• Saute onions in butter for 3-4 minutes.
• Add zucchini and saute 3-4 minutes.
• Add mushrooms and saute until all veggies are tender. (Don't overcook or they will be soggy).
• Sprinkle with seasoning; stir to mix well.
• Turn off the heat and top with mozzarella cheese until the cheese melts. (I cover with a lid to melt the cheese).
• Serve and enjoy.

ZUCCHINI, MUSHROOM, ONION SAUTE

Steps:

• 1. Heat large skillet over medium to med-high heat. While it's heating, rinse zucchini and slice into quarter inch slices. Do the same with the onion and mushrooms, a little thinner for the onion.
• 2. When pan is hot, add oil. Starting with onions, saute until they begin to get soft, 2-3 minutes.
• 3. Next, add sliced zucchini, salt and pepper and stir. Cook for another 3-4 minutes until zucchini is noticeably softer and starting to brown on edges.
• 4. Lastly, add sliced mushrooms and cook another 2-3 minutes. All veggies should still be slightly firm. Turn off heat, leaving skillet on burner, and top with cheese (optional) until it melts over the veggies. Serve. You can add crushed or minced garlic, garlic powder, fresh herbs...whatever you like and have on hand. Enjoy! It's simple and delish!