ZUCCHINI NOODLES WITH MUSHROOM MARINARA
A vegetarian recipe with thin noodles made from zucchini and topped with a mushroom tomato sauce
Provided by ReadySetEat
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
- Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini.
- Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.
Nutrition Facts : @id https, Calories 154 calories
ZESTY ZUCCHINI & MUSHROOMS IN MARINARA
Very simple, healthy, and very tasty!! I would cook this about every other day and could never get sick of it. Even my friends who hated vegetables loved it! For spaghetti lovers, Instead of the pasta, you have deliciously cooked zucchini! Feel free to add meat or cheese to the dish too...yum! TIP: Make sure your zucchini is fresh or they will have a slightly bitter aftertaste. *** If using FRESH mushrooms, I would suggest cooking them separately for five minutes (or until golden brown) then adding them to the finished zucchini mixture.
Provided by Stella la Bella Chef
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, spray bottom and sides with non-sticking spray.
- Add sliced zucchini, garlic, and onion slices.
- Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid.
- Add the drained, canned mushrooms to skillet.
- Add spices & Cook mixture for 4 minutes or until golden-brown along the edges.
- Lastly, add the marinara sauce (either to entire mixture, or on individual plates).
Nutrition Facts : Calories 51.6, Fat 1.3, SaturatedFat 0.2, Sodium 245.5, Carbohydrate 8.7, Fiber 1, Sugar 5.8, Protein 2
PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA
I was looking for a recipe that was filling and healthy in the same breath and had to use my zucchini & mushrooms before they went bad and decided to throw this all together and prayed it would be good and we enjoyed it.
Provided by Dizdezi
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
- In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
- Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.
ZUCCHINI MARINARA
The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.
Provided by TPubmgjbd
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
- Place in 1-1/2 quart casserole.
- Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
- Simmer for 15 minutes, stirring occasionally.
- Spoon sauce over zucchini; mix well.
- Sprinkle cheese over sauce; cover.
- Bake at 325 degrees for 30 minutes.
- Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7
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