Zucchini Mushroom Medley Recipes

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Steps:

• Put chicken in a zip-top bag with enough cornstarch to lightly coat.
• Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

ZUCCHINI MUSHROOM MEDLEY

Steps:

• Preheat oven to 350F degrees.
• In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses.
• Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella.
• Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

SQUASH AND MUSHROOM MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

GRILLED HERBED MUSHROOM VEGETABLE MEDLEY

Steps:

• Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
• Thinly slice mushroom stems and caps.
• Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
• Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
• Pour over vegetables and toss to coat well.
• Transfer to a 20x14 inch sheet of heavy duty foil.
• Wrap into a packet sealing edges well, leaving space for heat to circulate.
• Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.

QUINOA VEGETABLE MEDLEY

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE

Steps:

• In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
• Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
• Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.