Best Marinated Zucchini And Mushrooms Recipes

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA

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).

GRILLED ZUCCHINI AND MUSHROOMS

Steps:

• Preheat your grill to med/high (400˚F).
• Place all of your sliced veggies into a large mixing bowl.
• In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar.
• Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
• Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
• Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS

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.

WILLIAMS-SONOMA SAUTEED ZUCCHINI AND MUSHROOMS

Steps:

• Trim the ends off the ends of the zucchini and cut on the diagonal into slices 1/2 inch thick.
• Place in a colander and sprinkle with salt, tossing to distribute the salt evenly. Spread the zucchini out in the colander and let stand over a bowl, or in the sink, for 40-50 minutes to drain off the excess moisture and bitterness. Rinse and pat dry with a clean kitchen towel. Set aside.
• Using a soft brush or a clean kitchen towel, clean the mushrooms of any bits of soil; DO NOT WASH. Trim the stems. Cut the mushrooms into slices 1/4 inch thick. Place in a bowl and set aside.
• In a large saute pan or frying pan over medium heat, warm 2 TBS of the olive oil.
• Add the zucchini and saute, tossing often, until tender but still firm - about 8-10 minutes. Transfer to a bowl and set aside.
• Add another 2 TBS of olive oil to the same pan over medium-high heat. Add the sliced mushrooms and saute, tossing often, until the mushrooms begin to soften - about 6-7 minutes. Transfer to the bowl with the zucchini.
• Add the remaining 1 TBS of olive oil to the pan, reduce the heat to medium-low, and add the chopped garlic. Saute gently, stirring, until the garlic just begins to change color - about 30-40 seconds.
• Return the mushrooms and zucchini to the pan, reduce the heat to medium-low, and add the basil. Salt and pepper to taste. Raise the heat and toss until the vegetables are hot.
• Transfer to a warmed serving dish. Using a zester or a fine-holed shredder, shred the zest (yellow part only) from the lemon directly onto the vegetables and serve immediately.
• NOTE: you can substitute grated Parmesan cheese for the lemon zest, if desired.