Marinated Zucchini And Mushrooms Recipes

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MARINATED ZUCCHINI AND SUMMER SQUASH



Marinated Zucchini and Summer Squash image

Provided by Giada De Laurentiis

Categories     side-dish

Time 3h23m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Steps:

  • Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
  • Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

RAW MARINATED MUSHROOMS



Raw Marinated Mushrooms image

No cooking involved, the mushrooms marinate for three days.

Provided by Rina Mann

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time P3DT10m

Yield 10

Number Of Ingredients 11

1 ½ pounds button mushrooms
1 ½ tablespoons salt
1 ½ tablespoons white sugar
¼ teaspoon crushed red pepper
¼ teaspoon black pepper
¼ teaspoon dried oregano
½ teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon chopped garlic
1 onion, chopped
¾ cup white vinegar
⅓ cup olive oil

Steps:

  • Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 6.4 g, Fat 7.5 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1075.8 mg, Sugar 4 g

MARINATED ZUCCHINI AND MUSHROOMS



Marinated Zucchini and Mushrooms image

Make and share this Marinated Zucchini and Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces small whole fresh mushrooms
2 small zucchini, bias-sliced into 1/2-inch thick slices (or yellow summer squash)
1 small red bell pepper, cut into square pieces
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1/4 teaspoon salt (or to taste)
1/2 teaspoon dried tarragon (may use 1 1/2 t. snipped fresh tarragon or oregano) or 1/2 teaspoon oregano, crushed (may use 1 1/2 t. snipped fresh tarragon or oregano)
1/4 teaspoon pepper (or to taste)
1 -2 garlic clove, minced

Steps:

  • Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
  • In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
  • Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
  • Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
  • To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

Nutrition Facts : Calories 52.6, Fat 3.6, SaturatedFat 0.5, Sodium 77.6, Carbohydrate 5, Fiber 0.9, Sugar 3.2, Protein 1.5

MARINATED ZUCCHINI



Marinated Zucchini image

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

1 pound zucchini
½ cup vegetable oil
3 tablespoons white vinegar
2 tablespoons honey
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh basil, or to taste
3 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Slice zucchini with a vegetable peeler and place in a bowl.
  • Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
  • Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

GRILLED ZUCCHINI AND MUSHROOMS



Grilled Zucchini and Mushrooms image

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

1 medium green zucchini, sliced into 1/3 inch thick rings
1 medium yellow squash, sliced into 1/3 inch thick rings
1 lb baby bella mushroom, halved, quartered if large
1/2 large onion, cut into 1/2 inch wide by 1 inch long slices
1/4 cup olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste
fresh parsley, basil or chives, if desired

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

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