VEGETARIAN SOUTHWESTERN CASSEROLE
This Southwestern Casserole is an amazing vegetarian comfort food. It's layered with zucchini, mushrooms, caramelized onion, and Latin flavors throughout.
Provided by Valentina K. Wein
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don't have one, use a Chef's knife. First cut a base by slicing off a thin strip from one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)
- Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices - there should be about an inch between them. Grill until they're tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.
- Preheat the oven to 375°F.
- Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo sauce, and cumin. Set aside.
- Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and, stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they've shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here's How to Season to Taste.)
- Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Cheddar and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more - however, the top layer of cheese will be ¾ cup of the Cheddar and ½ cup of the Pepper Jack.
- Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.
- Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.
- Serve!
Nutrition Facts : Calories 349 kcal, 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 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
GRILLED ZUCCHINI WITH MUSHROOMS RECIPE
Provided by Johanna
Number Of Ingredients 7
Steps:
- Mix spices (salt, paprika, pepper, and other spices you prefer) together. Heat olive oil in saute pan over medium heat. Add vegetables (zucchini, green beans, and mushrooms). Add spices. Toss vegetables and spices in the oil. Cover and let saute for 5-10 minutes, stirring every minute or so.
GRILLED MUSHROOM-ZUCCHINI CHEESE SANDWICH
Why make plain ol' cheese sandwiches when you could make these-stuffed with grilled mushrooms and zucchini, arugula and three kinds of cheese?
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Grill vegetables 5 to 7 min. or until onions are crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut sides down, 1 to 2 min. or until lightly toasted.
- Remove vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings.
- Spread rolls with reduced-fat cream cheese; fill with arugula, grilled vegetables, tomatoes and cheese.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
GRILLED ZUCCHINI AND SQUASH
Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.
Provided by Jay Peaslee
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
- Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 6.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 14.6 g, Sodium 1335 mg, Sugar 2.6 g
ZUCCHINI-MUSHROOM "KABOB" PACKETS FOR THE GRILL
You can skip the tedious threading-on-skewers step for these zucchini-mushroom kabobs. They're cooked in foil packs on the grill.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Spoon rice onto centers of 4 large sheets heavy-duty foil with sides folded up slightly; pour 1/3 cup water over each. Top with remaining ingredients.
- Fold foil to make 4 packets.
- Grill 15 min. or until rice is tender. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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