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
ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE
We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.
Provided by By Inspired Taste
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
- Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
- Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.
Nutrition Facts : ServingSize 1 Serving
GRILLED ZUCCHINI AND MUSHROOMS
Make and share this Grilled Zucchini and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 27m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your grill to med/high (400˚F).
- Place all of your sliced veggies into a large mixing bowl.
- In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar.
- Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
- Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
- Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.
Nutrition Facts : Calories 143.2, Fat 11.4, SaturatedFat 1.6, Sodium 17.5, Carbohydrate 9, Fiber 2.2, Sugar 6.3, Protein 3.1
ZUCCHINI MUSHROOM BAKE
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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
SKILLET ZUCCHINI AND MUSHROOMS
Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!
Provided by Katerina | Diethood
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
- Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
- Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
- Stir in the onions and cook for 2 minutes, or until just softened.
- Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
- Stir in garlic and herbs; cook for 20 seconds.
- Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
- Pour in the vegetable broth and cook for 2 minutes.
- Taste for salt and pepper and adjust as needed.
- Remove skillet from heat.
- Sprinkle with parsley and parmesan; serve.
Nutrition Facts : Calories 161 kcal, Carbohydrate 9 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 94 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ZUCCHINI AND MUSHROOMS
Another recipe for zucchini fans! I found it in the "Cookbook 25 Years Women of the Farm Bureau".
Provided by mer5901
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir fry first 4 ingredients until barely tender.
- Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.
Nutrition Facts : Calories 52, Fat 3.1, SaturatedFat 0.7, Sodium 296.9, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 2.1
SPAGHETTI WITH MUSHROOMS, ZUCCHINI, AND TARRAGON
Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.
Provided by Jean François Méteigner
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
- Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.
SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO
This is a nice little dish, the flavours blend so nicely. Its become a favorite around here. This recipe can be doubled ot tripled.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 115.2, Fat 7.7, SaturatedFat 1.1, Sodium 130.9, Carbohydrate 9.9, Fiber 2.9, Sugar 6.9, Protein 4.7
ZUCCHINI AND MUSHROOMS WITH EPAZOTE
Number Of Ingredients 7
Steps:
- 1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the zucchini and cook, stirring, until crisp-tender and the edges turn bright green. Season with 1/4 teaspoon of the salt and transfer to a bowl. 2. In the same skillet, add the remaining teaspoon of oil. Add the mushrooms, garlic, and epazote. Cover and cook, stirring frequently, until the mushrooms release their juices and are tender, 3 to 4 minutes. Return the zucchini to the pan. Add the chile. Cook, stirring, until completely heated through, 1 to 2 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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