ZUCCHINI & MUSHROOM SAUTé
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Mushroom Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 2.8 g, Fat 2.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 78.7 mg, Sugar 1.8 g
ZUCCHINI, BACON AND MUSHROOM SAUTE
This easy zucchini side dish is delicious. Bacon adds a great smoky flavor. Worcestershire sauce gives a nice tanginess. It will be fantastic alongside grilled steaks, chicken or burgers.
Provided by Sue Adame
Categories Other Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
- 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
- 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
- 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.
MUSHROOM & ZUCCHINI PESTO SAUTE
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
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 SAUTE
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
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
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
SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO
This is a nice little dish, the flavours blend so nicely. Its become a favorite around here. This recipe can be doubled ot tripled.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 115.2, Fat 7.7, SaturatedFat 1.1, Sodium 130.9, Carbohydrate 9.9, Fiber 2.9, Sugar 6.9, Protein 4.7
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