LEMON MUSHROOM SAUCE
A lightly flavored sauce that can be served over chicken, fish or pasta. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a sauce pan, add the butter and stir until melted.
- Add the flour, and stir until a paste has formed.
- Add all the wine and lemon juice, followed by 3/4 of the chicken broth. Add the mushrooms. Then Bring to a simmer, and if the sauce is too thick, slowly add the rest of the broth.
Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 8.4, Cholesterol 30.5, Sodium 467.9, Carbohydrate 14.1, Fiber 0.6, Sugar 2, Protein 4.5
ZUCCHINI NOODLES AND BUTTERNUT SQUASH IN A GARLIC-LEMON SAUCE
I made this dish as one of the recipes for a charity event to benefit Place of Hope. We received amazing vegetables as donations and I thought this dish would be perfect. I wish we had grabbed a photo of my friend Suhiel spiralizing an entire box of zucchini. You can add poultry or seafood to make this dish hearty or enjoy as is for a perfect side dish or vegetarian option. Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 59m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.
Nutrition Facts : Calories 580.7 calories, Carbohydrate 71.6 g, Cholesterol 11.7 mg, Fat 32.1 g, Fiber 14.1 g, Protein 14.3 g, SaturatedFat 6.3 g, Sodium 457.3 mg, Sugar 16.9 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
SAUTéED ZUCCHINI WITH LEMON
One more thing to do with all that zucchini from the garden. This is a quick, good, and easy side dish that can be served with a weeknight family meal as well as a fancy dinner. Goes great with grilled chicken or even a nice snack on its own.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the butter and oil over medium heat.
- Cut each zucchini half lengthwise into 4 pieces.
- Season the flour with salt & pepper, then coat with the zucchini with flour.
- Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
- When done, turn heat to low, and add soy sauce and lemon juice.
- Serve promptly.
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
More about "zucchini and mushrooms in a lemon butter sauce recipes"
EASY MUSHROOM ZUCCHINI PASTA - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (19)Calories 275 per servingCategory Main Course
- Bring a large pot of generously salted water to boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set aside.
- Meanwhile, in a large, deep pan, melt the butter (if using) and add the garlic, oregano and parsley and sauté for 30 seconds. Then add the mushrooms and zucchini and sauté until reduced, approx. 3-4 minutes.
- Combine the wine, broth, milk, corn starch and chili flakes in a small bowl or measuring cup, then pour into your pan and simmer 4-5 minutes, until slightly thickened. Taste for salt and pepper and adjust, if needed. (This will vary according to the saltiness of your broth.)
- By now, your pasta should be cooked, so dump the drained spaghetti (and Parm, if using) into the pan with the sauce and mix well. Serve with fresh parsley and extra chili flakes, if desired.
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (206)Author Sarah JampelServings 4Estimated Reading Time 7 mins
- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
- Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE
From inspiredtaste.net
Reviews 26Calories 32 per servingCategory Side Dish
ZOODLES RECIPE WITH LEMON CAPER BUTTER - UMAMI GIRL
From umamigirl.com
GARLIC BUTTER ZUCCHINI RECIPE - EATWELL101
From eatwell101.com
ZUCCHINI & MUSHROOM SAUTé - EATINGWELL
From eatingwell.com
ZUCCHINI MUSHROOM PASTA SAUCE - THE WHOLESOME DISH
From thewholesomedish.com
ZUCCHINI AND MUSHROOM PASTA WITH LEMON BASIL
From andreasrecipes.com
PAN-FRIED ZUCCHINI AND MUSHROOMS RECIPE | DIETHOOD
From diethood.com
4.8/5 (33)Total Time 25 minsCategory Side DishCalories 161 per serving
- Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there's any liquid in the skillet, wipe it out.
SKILLET ZUCCHINI AND MUSHROOMS - UNL FOOD
From food.unl.edu
CI CI VEGAN FOOD RECIPES ON INSTAGRAM: "MADE A ROASTED VEGGIES …
From instagram.com
15+ BEST MUSHROOM RECIPES - EATINGWELL
From eatingwell.com
GRILLED LEMON BUTTER ZUCCHINI - TORI AVEY
From toriavey.com
LEMON BASIL GNOCCHI WITH ZUCCHINI - GIMME SOME OVEN
From gimmesomeoven.com
LEMON BUTTER PASTA WITH ZUCCHINI AND TOMATOES - BLUE BOWL
From bluebowlrecipes.com
HERE ARE OUR 6 FAVORITE BUDGET RECIPES FROM INA GARTEN
From salon.com
LEMON BROWN BUTTER PASTA WITH ZUCCHINI - COOKING FOR KEEPS
From cookingforkeeps.com
THE 30 BEST WEEKNIGHT DINNERS YOU CAN MAKE IN 30 MINUTES OR LESS
From news.yahoo.com
MUSHROOM ZUCCHINI PASTA - QUICK, EASY, DAIRY FREE - BITES OF …
From bitesofwellness.com
ZUCCHINI AND MUSHROOMS IN A LEMON BUTTER SAUCE
From pinterest.com
CREAMY ASPARAGUS PASTA WITH MUSHROOMS, LEMON, AND PECORINO
From mccormick.com
CREAMY ZUCCHINI MUSHROOM PASTA (MAKE-AHEAD)
From gritsandpinecones.com
ASPARAGUS MUSHROOM GRAIN BOWL RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love