Zucchini Bacon And Mushroom Saute Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.

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.

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.

Steps:

• 1. Heat large skillet over medium to med-high heat. While it's heating, rinse zucchini and slice into quarter inch slices. Do the same with the onion and mushrooms, a little thinner for the onion.
• 2. When pan is hot, add oil. Starting with onions, saute until they begin to get soft, 2-3 minutes.
• 3. Next, add sliced zucchini, salt and pepper and stir. Cook for another 3-4 minutes until zucchini is noticeably softer and starting to brown on edges.
• 4. Lastly, add sliced mushrooms and cook another 2-3 minutes. All veggies should still be slightly firm. Turn off heat, leaving skillet on burner, and top with cheese (optional) until it melts over the veggies. Serve. You can add crushed or minced garlic, garlic powder, fresh herbs...whatever you like and have on hand. Enjoy! It's simple and delish!

Steps:

• Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.