MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE
Steps:
- Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
- While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
- Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 5 g, Protein 11 g, SaturatedFat 3 g, Sodium 387 mg, Sugar 11 g, Fat 8 g, ServingSize 4 entrees, 8 sides (8 servings), UnsaturatedFat 0 g
CHEESY SAUSAGE ZUCCHINI CASSEROLE
My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
Provided by Mandy Stevenson Hudson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
- Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g
MOM'S EASY CHEESY MUSHROOMS AND ZUCCHINI
Categories Cheese Vegetable Bake Vegetarian Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 2-quart casserole dish with butter. In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent. In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese. Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.
QUICK AND EASY CHEESY MUSHROOM FRITTATA
This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.
Provided by MrsMeadows
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
- While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
- Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g
ZUCCHINI AND CHEESE STUFFED MUSHROOMS
Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.
Provided by rosasharn
Categories Cheese
Time 35m
Yield 1 dozen appetizers (se, 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
- Cover and steam 5 minutes.
- Place zucchini on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
- Spoon mixture evenly into mushroom caps.
- Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
- Cover and steam 6 minutes or until mushrooms are barely tender.
- Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2
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