Best Sauteed Zucchini And Mushroom With Sun Dried Tomatoes Recipes

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SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES



Sauteed Zucchini With Sun-Dried Tomatoes image

A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.

Provided by HokiesMom

Categories     Vegetable

Time 22m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

4 tablespoons extra virgin olive oil
1 1/2 lbs zucchini (about 4 medium/6 small)
4 large sun-dried tomatoes
1 small onion, finely diced
1 garlic clove, minced
salt and pepper

Steps:

  • Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
  • Chop the dried tomatoes and set to the side.
  • In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
  • Add the minced garlic and sauté an additional 1 minute.
  • Add the dried tomato and sauté for additional 2 minutes.
  • Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
  • Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6

ZUCCHINI WITH SUN-DRIED TOMATOES



Zucchini With Sun-Dried Tomatoes image

I'm bored with all the usual zucchini recipes, you know, with parmesan, pancakes, etc., so I decided to experiment a little. This is a great fast and easy side dish for any dinner. You must use oil packed tomatoes or you won't have the flavor.

Provided by IHeartDogs

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 medium zucchini
1 tablespoon butter
1 garlic clove, minced
2 tablespoons sun-dried tomatoes packed in oil, coarsly chopped
1/4 teaspoon salt, to taste

Steps:

  • Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
  • Melt butter in nonstick pan and add zucchini.
  • Saute zucchini, stirring often, about 3 minutes.
  • Add garlic and saute for 1 minute.
  • Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
  • Toss with salt and serve.

Nutrition Facts : Calories 84.5, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 367.8, Carbohydrate 5.2, Fiber 1.4, Sugar 2.5, Protein 1.7

WILLIAMS-SONOMA SAUTEED ZUCCHINI AND MUSHROOMS



Williams-Sonoma Sauteed Zucchini and Mushrooms image

Make and share this Williams-Sonoma Sauteed Zucchini and Mushrooms recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small zucchini
salt
1 lb small firm fresh mushrooms
5 tablespoons olive oil
2 garlic cloves, chopped
1/4 cup firmly packed finely shredded basil leaves
fresh ground pepper
1 lemon

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.

ZUCCHINI SAUTE



Zucchini Saute image

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

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

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

SAUTEED ZUCCHINI WITH MUSHROOMS FOR TWO



Sauteed Zucchini With Mushrooms for Two image

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

1 lb zucchini, chopped
4 ounces button mushrooms, sliced
1 tablespoon minced shallot
1 tablespoon olive oil
1/8 teaspoon kosher salt

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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