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
COURGETTE & CHEDDAR SODA BREAD
This simple loaf is easy to make but big on flavour and texture, with mature cheese, grated courgettes, oats and thyme
Provided by Cassie Best
Categories Side dish
Time 1h5m
Yield Cuts into 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
- Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together - try not to overwork the dough or the bread will be heavy.
- Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.
Nutrition Facts : Calories 185 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium
MUSHROOM ZUCCHINI FRITATTA
Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too. -Michelle Sandoval, Escalon, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray., In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs., Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 182mg cholesterol, Sodium 391mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
COURGETTE AND MUSHROOM STIR FRY
Make and share this Courgette and Mushroom Stir Fry recipe from Food.com.
Provided by Jen T
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a pan or wok.
- Saute the garlic for 1 minute before adding the vegetables.
- Toss to coat.
- Cover and cook on medium to low heat until courgettes are tender.
- Stir in the sherry.
- Serve hot.
Nutrition Facts : Calories 131.3, Fat 4, SaturatedFat 0.6, Sodium 17.5, Carbohydrate 8.9, Fiber 2, Sugar 5.1, Protein 3.9
MUSHROOM, LEEK, AND ZUCCHINI GRATIN
With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.
Provided by VRADENBURGS
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
- Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
- Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
- Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
- Bake in the preheated oven until gratin is dark brown all over, about 1 hour.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g
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