ITALIAN STYLE ZUCCHINI AND MUSHROOMS
A delicious and fresh way to prepare zucchini which happens to be vegan.
Provided by Christina Conte
Categories Side Dishes
Time 23m
Number Of Ingredients 6
Steps:
- Slice the zucchini in half lengthwise and then cut into slices.
- Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
- Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
- When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
- Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
- Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
Nutrition Facts : Calories 169 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz, Sodium 294 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
ZUCCHINI ALFREDO BAKE RECIPE
This zucchini alfredo bake is the answer to your prayers. Made with rich alfredo sauce and a heaping amount of mozzarella cheese!
Provided by Natalya Drozhzhin
Categories Main Course Veggetable
Time 45m
Number Of Ingredients 6
Steps:
- Slice the zucchini into 1/2-inch thick rings. Brown both sides of the zucchini on your grill or on the broil setting of your oven. Next, place the zucchini on the bottom of the baking dish in a single layer.
- Dice the mushrooms. Cook them in a skillet over medium heat with a little bit of olive oil until golden brown. Season them with salt to taste. Top the zucchini with the sautéed mushrooms.
- Pour the alfredo sauce over zucchini. Top the sauce with grated mozzarella cheese. Bake it at 350°F for about 15 minutes or until the top is golden brown and bubbly.
- Serve the dish immediately while the cheese is melted and gooey. Enjoy!
Nutrition Facts : Calories 183 kcal, Carbohydrate 6 g, Protein 8 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 52 mg, Sodium 804 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
ZUCCHINI AND MUSHROOM ALFREDO
This is an easy, quick alfredo recipe that I threw together for a vegetarian friend of mine, and it ended up being delicious!
Provided by deathinlove75
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water, cook pasta, drain, and set aside.
- In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
- Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend).
- After cheese melts, add parsley, salt, and pepper.
- Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.
Nutrition Facts : Calories 1079.5, Fat 70.3, SaturatedFat 42, Cholesterol 309.2, Sodium 518.4, Carbohydrate 87.8, Fiber 4.5, Sugar 3.6, Protein 26.9
ZUCCHINI ALFREDO
Healthy, decadent, amazingly creamy AND low-carb. Finally, a guilt-less alfredo dish that the entire family can enjoy! 203.6 calories.
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.
ZUCCHINI MUSHROOM BAKE
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CREAMY ALFREDO ZUCCHINI BAKE
Someday, you may meet someone who says he doesn't like zucchini. Invite him to your house for this creamy Alfredo-style casserole-then see what he says!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine vegetables, sauce and basil.
- Place in 13x9-baking dish sprayed with cooking spray.
- Bake 30 min. or until heated through, topping with cheeses for the last 5 min.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 9 g
ZUCCHINI LINGUINE ALFREDO
A much lighter pasta Alfredo recipe that's packed with veggies and flavor, but tastes as good as the original. Linguine is extended with shredded zucchini 'noodles' to lower the calorie count and up the nutrition! I promise you can't even tell the zucchini is in there. A great way to use up summer's zucchini abundance too!
Provided by Jacqueline
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
- Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
- Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 47.7 g, Cholesterol 26.9 mg, Fat 22.1 g, Fiber 3.9 g, Protein 13.9 g, SaturatedFat 8 g, Sodium 945.4 mg, Sugar 3.7 g
ZUCCHINI AND MUSHROOMS
Another recipe for zucchini fans! I found it in the "Cookbook 25 Years Women of the Farm Bureau".
Provided by mer5901
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir fry first 4 ingredients until barely tender.
- Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.
Nutrition Facts : Calories 52, Fat 3.1, SaturatedFat 0.7, Sodium 296.9, Carbohydrate 4.9, Fiber 0.9, Sugar 2.1, Protein 2.1
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