EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE
A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.
Provided by Lena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
- Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
GRILLED ZUCCHINI AND MUSHROOMS
Make and share this Grilled Zucchini and Mushrooms recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 27m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.2, Fat 11.4, SaturatedFat 1.6, Sodium 17.5, Carbohydrate 9, Fiber 2.2, Sugar 6.3, Protein 3.1
GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES
Cooking fish on foil packets results in delicious moist flavors and practically zero clean-up. Try experimenting with other vegetables - you never know what you might discover.
Provided by Chef mariajane
Categories Tilapia
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut four 8x14 pieces of foil.
- .Preheat barbecue to medium.
- Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
- Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 502.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 64, Sodium 122.4, Carbohydrate 77.7, Fiber 10.1, Sugar 5.2, Protein 35.9
SPICY TILAPIA WITH MUSHROOMS AND ZUCCHINI
I wanted to add more fish to my diet so one day I bought fresh Tilapia and looked online for an easy recipe to cook that evening because I never buy fresh fish and didn't know the first thing how to cook it. I found a recipe similar but I added my own special touch to it and pretty much changed the original. My husband and I loved it. Here's my version!
Provided by Ginivee
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Instructions.
- Heat oil in large skillet over medium heat. Stir-fry onion, garlic clove and pepper until crisp-tender, then add zucchini and continue to cook for a short time. Finally add mushrooms. Push veggies off to the side. Sprinkle one side of Tilapia with Cajun seasoning. Add to skillet. Cook about three minutes and turn.
- Cut lime in half and squeeze lime juice on tilapia from one half of the lime. Use the other half for serving if you like to squeeze it fresh on your fish. Sprinkle cayenne pepper according to taste. Then cover and continue to cook until fish is done, about another three minutes. Serve.
- Pan may dry after sautéing veggies, so I spray some olive oil spray before I place tilapia in pan to keep it from sticking. I also like to add a sprinkle of Marjoram on fish.
- I like to serve it with Steamed Jasmine Rice.
Nutrition Facts : Calories 120.1, Fat 5.6, SaturatedFat 0.9, Cholesterol 14.2, Sodium 27.8, Carbohydrate 11.7, Fiber 3.2, Sugar 5.5, Protein 9.3
BAKED FISH WITH MUSHROOMS AND ZUCCHINI
Light and delicious. Tilapia is listed but any kind of fish will work with this recipe. This was served with rice pilaf and sauteed spinach.
Provided by LizzyGirl09
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
- Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
- Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.
ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
- Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
- Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
- Scoop into small shallow bowls and top with more basil and black pepper.
MOM'S EASY CHEESY MUSHROOMS AND ZUCCHINI
Categories Cheese Vegetable Bake Vegetarian Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 2-quart casserole dish with butter. In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent. In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese. Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.
ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.
Provided by brokenburner
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
- TO COOK THE ZUCCHINI:.
- Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
- TO COOK THE OTHER VEGETABLES:.
- Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
- In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6
TOFU SCRAMBLE WITH ZUCCHINI AND MUSHROOMS
Quick and easy tofu scramble; you can substitute other vegetables for zucchini and mushroom. Use oil instead of butter for a vegan version.
Provided by tababitha
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Heat butter in a skillet over medium heat and cook zucchini and mushrooms until softened, 5 to 8 minutes.
- Meanwhile, place tofu between 2 layers of paper towels and lightly press to release extra liquid. Place pressed tofu in a bowl and thoroughly mash with a fork. Stir in turmeric and garlic powder.
- Add tofu to skillet with vegetables and saute until lightly browned, about 5 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 8.8 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 8.2 g, Sodium 254.2 mg, Sugar 2.9 g
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.
BASMATI COCONUT RICE WITH MUSHROOMS AND ZUCCHINI
Boiled rice is fine but often improves when other ingredients are added. The mushrooms and zucchini add texture and flavour to this dish. It is also a lot more colourful, serve with chicken dishes and curries.
Provided by Brian Holley
Categories Long Grain Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
- To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
- While the rice is cooking :-.
- Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.
Nutrition Facts : Calories 509.9, Fat 19, SaturatedFat 11.8, Cholesterol 30.6, Sodium 390, Carbohydrate 76.5, Fiber 5.4, Sugar 2.9, Protein 10.1
CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI
Steps:
- Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
- Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
- Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.
WILLIAMS-SONOMA SAUTEED ZUCCHINI AND MUSHROOMS
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
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 AND MUSHROOMS IN A LEMON BUTTER SAUCE
We steeped zucchini and mushrooms in a savory lemon and butter sauce to make this simply delicious vegetarian side dish.
Provided by By Inspired Taste
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 10- to 12-inch skillet, melt 1 tablespoon of the butter and the olive oil over medium-high heat. Add mushrooms; cook about 5 minutes, tossing occasionally, until golden brown.
- Add zucchini; cook, stirring occasionally, about 3 minutes, until lightly browned. Add garlic; cook 1 minute longer.
- Remove skillet from heat. Stir in lemon juice and remaining 1 tablespoon butter. Season with salt and pepper. Sprinkle lemon peel over top.
Nutrition Facts : ServingSize 1 Serving
ROASTED BALSAMIC ZUCCHINI AND MUSHROOMS WITH FETA AND THYME
Categories Mushroom
Number Of Ingredients 13
Steps:
- reheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.) Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces. If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin. Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.) Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.) When you're ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!) Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more. Put vegetables on a baking sheet and crumble Feta over (and parsley if using.) Serve hot. - See more at: http://www.kalynskitchen.com/2013/09/roasted-balsamic-zucchini-and-mushrooms.html?_ziplist=disable#sthash.DzNdqjgU.dpuf
ZUCCHINI AND CHEESE STUFFED MUSHROOMS
Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.
Provided by rosasharn
Categories Cheese
Time 35m
Yield 1 dozen appetizers (se, 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
- Cover and steam 5 minutes.
- Place zucchini on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
- Spoon mixture evenly into mushroom caps.
- Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
- Cover and steam 6 minutes or until mushrooms are barely tender.
- Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2
LOBSTER FARROTTO WITH LOBSTER MUSHROOMS AND ZUCCHINI
Provided by Anne Burrell
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces.
- To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 minutes. Add a drizzle of olive oil and some salt. Remove from the heat. Dice half of the sauteed mushrooms and leave the other half whole for garnish.
- Heat a large high-sided saute pan over medium-high heat with some olive oil. Add the onion and some salt and sweat until translucent, 5 to 7 minutes. Add the farro and stir to coat in the onions and olive oil. Toast for 5 minutes, then add the wine. Season with salt, then allow the wine to reduce, stirring occasionally, until it's almost completely absorbed. Add the tomato paste and stir to combine. Begin to add the stock 2 ladlefuls at a time. Cook, stirring frequently, until the stock has absorbed into the farro. Repeat adding the stock two more times until the farro is tender but still has some bite to it. (There may be leftover stock.) Stir in the zucchini. Add the butter and Parmesan and stir vigorously to combine. The farro should be loose and creamy. Fold in the diced lobster mushrooms, diced lobster meat and chives.
- Plate the farrotto and garnish each portion with a slice of lobster mushroom. Garnish with the micro basil.
PAN-FRIED CHANTERELLE MUSHROOMS WITH ZUCCHINI AND GNOCCHI
Steps:
- GNOCCHI: cut potatoes into pieces and boil them in salted water. Drain and mash well. Add the parsley and flour and mix well again. Roll the resulting dough into a log cylinder and cut into small sections. Seal each section by tapping with a fork. Simmer the sections for 3 minutes in salted water. Drain and sprinkle with olive oil. CHANTERELLES & ZUCCHINI: Clean the chanterelles. Quarter the zucchini lengthwise and then cut into small triangles. Peel and chop the shallot and garlic. Finely chop the dried ceps. In a large pan, melt 1 ounce butter. Over high heat, saute the chanterelles and zucchini for 5 minutes. add salt and pepper to taste. Add the garlic, shallot, ceps, and 2 tablespoons of oil. Stirring often, continue frying for 1 to 2 minutes. Add 1 cup water. Stir. Add the remaining butter and check the seasoning. Turn the heat to medium and simmer for 2 minutes. Turn the heat low to keep the mixture warm. Add the gnocchi and chopped parsley. Add a dash of white wine just before serving.
KETO OMELET WITH ZUCCHINI AND CHANTERELLE MUSHROOMS
Chanterelle mushrooms have a fairly short season and this omelet is one of the many ways in which I like to enjoy them. This omelet is garlicky and cheesy, and will fill you up for hours - it's low carb and keto bonus too!
Provided by geneviever
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt butter in a non-stick skillet over high heat. Cook and stir garlic until quite crispy and golden brown, 2 to 3 minutes. Reduce heat to medium. Add zucchini and chanterelle mushrooms. Cook and stir until golden brown, about 5 minutes.
- Increase heat to medium-high and spread zucchini and mushrooms over the bottom of the skillet. Pour in eggs. Pick up skillet and tilt to spread egg evenly. Working quickly, sprinkle in cheese and season with salt and pepper. Reduce heat to medium. Watch for the top of the omelet to begin bubbling and give the pan a wiggle to loosen the base. When cheese has melted on top and egg has the desired consistency, fold omelet over and serve.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 6.7 g, Cholesterol 357.9 mg, Fat 20.4 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 10 g, Sodium 379.2 mg, Sugar 2.1 g
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