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 BELL PEPPERS, ONION AND MUSHROOMS
Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
- When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
- Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g
ROASTED ZUCCHINI, ONION, AND PEPPERS
Serve this delicious side with our Honey-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast until vegetables are tender and browned inspots, 30 to 35 minutes.
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.
SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g
BAKED ZUCCHINI, BROCCOLI, PEPPER AND MUSHROOMS
These roasted zucchini, broccoli, peppers, onions and mushrooms are one of the quickest, easiest and healthiest recipes you can throw together, and mmmmm... are they so good!! One of the best ways to enjoy veggies even for vegetable haters. The flavor combination is really lovely.
Provided by Alena Tarasevich
Time 23m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Instructions
SQUASH AND ZUCCHINI WITH PEPPERS AND ONIONS
I love squash and zucchini and so does most of my members of my family . so my mom came up with this but i have put my own spin on it and its yummy goodness and she would say !
Provided by Jessica Mills
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
- 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
- 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
- 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*
BEST GRILLED VEGETABLES WITH ITALIAN MARINADE
Zucchini, bell pepper, onions, and mushrooms become sweet and savory when cooked on the grill. With just a bit of olive oil and sprinkling of Italian seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.
Provided by Marisa Franca
Categories Side Dish Vegetables
Time 25m
Number Of Ingredients 13
Steps:
- Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
- Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
- Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
- Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
- Take the grill basket off of the grill with oven mitts and place on the baking sheet.
- Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
- Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
- Sprinkle with the fresh basil and serve immediately.
- Whisk the oil, lemon juice, garlic, salt and pepper together.
- Pour over the grilled vegetables and mix well.
Nutrition Facts : Calories 138 kcal, Carbohydrate 7 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH TOMATOES, MUSHROOMS, PEPPERS, AND BASIL
Steps:
- Warm the pan over medium-high heat. Add the olive oil and swirl it around, then add the onions and garlic and sauté until the onions soften and glisten, about 3 to 4 minutes.
- Add the sliced zucchini and cook stirring until the zucchini starts to soften, about 3 to 4 minutes. Add the bell pepper and mushrooms and continue cooking until all the vegetables are nearly fork tender, about 6 to 8 minutes.
- Add the tomatoes and stir, cooking just until the tomatoes are warmed through, about 2 minutes. Stir in the basil and cook for 1 more minute, then transfer to a dish and serve with (optional) Parmesan cheese and basil leaves for garnish.
Nutrition Facts : Calories 135 kcal, Carbohydrate 14 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
ZUCCHINI, MUSHROOM, ONION SAUTE
Next time you're looking for an EASY veggie side to round out your dinner, try this! Prep/cook time will total about 10 minutes! The amounts of all ingredients are subject to change, depending on how much you love them, or how many people you are serving; it's not an exact science. These are all ingredients I usually have on...
Provided by Carol Zbacnik
Categories Vegetables
Time 15m
Number Of Ingredients 6
Steps:
- 1. Heat large skillet over medium to med-high heat. While it's heating, rinse zucchini and slice into quarter inch slices. Do the same with the onion and mushrooms, a little thinner for the onion.
- 2. When pan is hot, add oil. Starting with onions, saute until they begin to get soft, 2-3 minutes.
- 3. Next, add sliced zucchini, salt and pepper and stir. Cook for another 3-4 minutes until zucchini is noticeably softer and starting to brown on edges.
- 4. Lastly, add sliced mushrooms and cook another 2-3 minutes. All veggies should still be slightly firm. Turn off heat, leaving skillet on burner, and top with cheese (optional) until it melts over the veggies. Serve. You can add crushed or minced garlic, garlic powder, fresh herbs...whatever you like and have on hand. Enjoy! It's simple and delish!
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- Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray.
- Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
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- Preheat the broiler. Heat an 8 to 10-inch skillet over medium high heat. Add 1 tablespoon of the oil and the butter. Add the onions, and sauté for about 3 minutes until they have started to become tender, then add the mushrooms and sauté for 5 minutes, until fairly tender. Add the peppers and sauté for 2 more minutes until they start to become tender. Stir in the thyme.
- Beat the eggs, add them to the pan, stirring frequently for two minutes. Lower the heat to medium low and cook for 2 to 3 minutes until the eggs are set on the bottom. Sprinkle the top with the feta.
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- Preheat the oven to 400° and have ready one large, rimmed sheet pan (possibly two) lined with aluminum foil.
- Cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and cut each half into 3/4" pieces. Transfer to the sheet pan. Next, cut the red pepper into 3/4" strips lengthwise and cut each strips into thirds. Transfer to the sheet pan, along with the red onion.
- Drizzle the vegetables with olive oil, sprinkle with salt and pepper and toss until vegetables are evenly coated with oil and seasoning.
- At this point, make sure the vegetables are not crammed together on the sheet pan. If there is not ample room for them to spread out, transfer half of the seasoned vegetable mixture to the second sheet pan to ensure they roast, rather than steam. Roast for 20 minutes. Serve and enjoy.
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