Zucchini Mushroom Sauté Recipes

SKILLET ZUCCHINI AND MUSHROOMS

Steps:

• Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.
• Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
• Return skillet to the burner and add remaining butter; melt butter over medium-high heat.
• Stir in the onions and cook for 2 minutes, or until just softened.
• Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
• Stir in garlic and herbs; cook for 20 seconds.
• Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.
• Pour in the vegetable broth and cook for 2 minutes.
• Taste for salt and pepper and adjust as needed.
• Remove skillet from heat.
• Sprinkle with parsley and parmesan; serve.

ZUCCHINI, MUSHROOM, ONION SAUTE

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!

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO

Steps:

• While the grill was heating,
• Wash the two zucchini's, (about eight inches in length each), chop off the ends, and discard.
• Cut the zucchini lengthwise twice and chopped into quarter inch sections.
• Clean about 4 ounces of button mushrooms and sliced them.
• Chop and mince shallot, about one tablespoon worth.
• Heat a skillet with one tablespoon olive oil.
• When the oil stated to shimmer, throw in the minced shallot and kept it moving in the pan until evenly browned.
• Turning the heat to medium-low, throw the sliced mushrooms in, tossed them so the oil evenly coated them.
• Sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms.
• After a few seconds, toss them again so the other sides would brown a little.
• Once a decent amount of liquid had evaporated from the mushrooms, add the chopped squash to the pan, sprinkling on an additional dash of salt.
• Turning the heat back up to medium-high, allow the squash to cook, tossing them every ten or fifteen seconds.
• Once some of the zucchini picked up some brown caramelized bits, turn off the heat and pour the vegetables into a bowl.

ZUCCHINI SAUTE

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.

ZUCCHINI AND MUSHROOM SKILLET

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.