ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place all of the ingredients in a large bowl and toss to mix well.
- Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
- Bake for 15 minutes.
- Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
- Serve hot.
MUSHROOM ZUCCHINI FRITATTA
Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too. -Michelle Sandoval, Escalon, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray., In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs., Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 182mg cholesterol, Sodium 391mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA
In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.
Provided by Melissa Clark
Categories dinner, easy, weeknight, vegetables, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
- Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
- Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
- When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
- Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.
MUSHROOMS ON TOAST
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
Provided by David Tanis
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, snack, weekday, weeknight, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
- Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
- Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
- Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 710 milligrams, Sugar 6 grams, TransFat 0 grams
POM ZUCCHINI, MUSHROOMS AND ONIONS WITH TOASTED BREAD CRUMBS
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Heat oil in a large frying pan. 4. Add onions and cook over high heat until slightly brown and softened. 5. Add zucchini and mushrooms. Stir and cook quickly. 6. Add salt and pepper to taste. 7. Remove vegetables from the pan; set aside and keep warm. 8. Add sherry or Marsala and pomegranate juice to deglaze pan. 9. Return vegetables to the pan. 10. Toast bread crumbs on a baking sheet at 425F until brown and mix with cheese. 11. Toss bread crumbs with vegetables and add arils. Serve hot. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
POM ZUCCHINI, MUSHROOMS AND ONIONS WITH TOASTED BREAD CRUMBS
Zucchini and mushrooms are sauteed with lightly browned onion slices, then tossed with toasted breadcrumbs, Parmesan and pomegranate arils for a side dish that will take center stage.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
- Prepare fresh pomegranate juice.*
- Heat oil in a large frying pan. Add onions and cook over high heat until slightly brown and softened. Add zucchini and mushrooms. Stir and cook quickly. Add salt and pepper to taste. Remove vegetables from the pan; set aside and keep warm.
- Add sherry or Marsala and pomegranate juice to deglaze pan. Return vegetables to the pan.
- Toast bread crumbs on a baking sheet at 425 degrees F until brown and mix with cheese.
- Toss bread crumbs with vegetables and add arils. Serve hot.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 16.9 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 10 g
CREAMY MUSHROOMS ON TOASTED COUNTRY BREAD
Provided by Susan Herrmann Loomis
Categories Milk/Cream Wine Dairy Mushroom Appetizer Sauté Vegetarian Lunch White Wine Fall Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 appetizer servings
Number Of Ingredients 10
Steps:
- 1. Place the dried morels in a medium-sized bowl and pour the water over them. Let sit for 1 hour, then lift the mushrooms from the soaking water, and strain the water if necessary through several thicknesses of cheesecloth. Reserve the soaking liquid.
- 2. Place the morels and the button mushrooms in a medium-sized, heavy bottomed saute pan, pour the wine over them and place over medium-high heat. Cook the mushrooms in the wine, which should remain at a vigorous boil, stirring from time to time so they cook evenly, until all but about 1 tablespoon of the wine has evaporated, and the mushrooms are still moist, not dry which will take 8 to 10 minutes. Lower the heat to medium, add the butter to the mushrooms and stir until it has melted, then sprinkle the flour over the mushrooms and stir constantly for about two minutes, so the flour is completely mixed into the mushrooms. Add the mushroom cooking liquid and stir until it is thoroughly blended with the ingredients in the pan and has begun to thicken, about 4 minutes. Stir in the crème fraîche and cook until it is thickened and completely incorporated into the ingredients and the mushrooms are tender though not completely limp, 4 to 5 minutes. Taste for seasoning.
- 3. While the mushrooms are cooking, toast the bread lightly on each side, and place two pieces on each of four plates. Pour equal amounts of mushrooms and sauce over the bread. Garnish the plates with the chervil, and serve immediately.
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
POM ZUCCHINI, MUSHROOMS AND ONIONS WITH TOASTED BREAD CRUMBS
Zucchini and mushrooms are sauteed with lightly browned onion slices, then tossed with toasted breadcrumbs, Parmesan and pomegranate arils for a side dish that will take center stage.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
- Prepare fresh pomegranate juice.*
- Heat oil in a large frying pan. Add onions and cook over high heat until slightly brown and softened. Add zucchini and mushrooms. Stir and cook quickly. Add salt and pepper to taste. Remove vegetables from the pan; set aside and keep warm.
- Add sherry or Marsala and pomegranate juice to deglaze pan. Return vegetables to the pan.
- Toast bread crumbs on a baking sheet at 425 degrees F until brown and mix with cheese.
- Toss bread crumbs with vegetables and add arils. Serve hot.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 16.9 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 10 g
GARLIC BUTTON MUSHROOMS WITH BREADCRUMBS
Garlic and mushrooms make a wonderful combination. If possible, use a balti pan or cast iron frying pan and don't stand on ceremony - serve straight from the pan! From The Inspired Vegetarian
Provided by Karen Elizabeth
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a balti pan/wok/cast iron frying pan.
- Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.
- Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
- Stir in the breadcrumbs, parsley, lemon juice and seasoning.
- Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.
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