Zucchini Mushroom Onion Saute Recipes

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ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS



Roasted Zucchini, Mushrooms, and Onions image

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

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

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.

ZUCCHINI SAUTE



Zucchini Saute image

Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.

Provided by Denyse

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

  • Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g

ZUCCHINI AND MUSHROOM SKILLET



Zucchini and Mushroom Skillet image

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

2 medium zucchini
8 ounces fresh mushrooms, quartered
1 medium onion, sliced
olive oil
2 garlic cloves, crushed
1/2 teaspoon oregano
salt and pepper

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

MUSHROOM ZUCCHINI FRITATTA



Mushroom Zucchini Fritatta image

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

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 large onion, chopped
2 medium zucchini, halved and thinly sliced
1 cup thinly sliced fresh mushrooms
4-1/2 teaspoons butter
3 large eggs
1/3 cup fat-free milk
1 teaspoon Dijon mustard
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Swiss cheese
2 tablespoons dry bread crumbs

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

MUSHROOM & ZUCCHINI PESTO SAUTE



Mushroom & Zucchini Pesto Saute image

With your homemade pesto and a handful of other ingredients, you can make a quick but delicious side dish. It goes together easily on the stove. -Benjamin Smith, Beaumont, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 teaspoons olive oil
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 medium zucchini, cut into 1/4 inch slices
3 tablespoons prepared pesto
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables are tender. Stir in pesto and lemon-pepper seasoning.

Nutrition Facts :

ZUCCHINI, MUSHROOM, ONION SAUTE



Zucchini, Mushroom, Onion Saute image

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 hand, but you could swap these 3 for your personal favs; just keep the zucchini! I have used yellow squash, sweet bell peppers, or white button mushrooms.

Provided by Carol Zbacnik @carecooks

Categories     Vegetables

Number Of Ingredients 6

2-3 medium zucchini (increase for more servings)
5-6 large cremini mushrooms
1/2 small sweet yellow onion
1-2 teaspoon(s) olive oil
1-2 ounce(s) Monterey Jack cheese (optional, but good!)
- salt & pepper to taste

Steps:

  • 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.
  • When pan is hot, add oil. Starting with onions, saute until they begin to get soft, 2-3 minutes.
  • 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.
  • 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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