recipes with zucchini and mushrooms
Zucchini and mushrooms are a culinary power duo that bring together earthy flavors and vibrant textures, making them a versatile choice for a variety of dishes. Whether you’re crafting a healthy stir-fry, a creamy pasta, or a hearty casserole, these nutrient-rich vegetables can take your recipes to the next level. Dive into our collection of delicious zucchini and mushroom recipes to add wholesome goodness to your meals.
Skillet Zucchini and Mushrooms
Explore the perfect pairing of zucchini and mushrooms with these creative and flavorful recipes. From savory sautés to creamy pastas and low-carb casseroles, these dishes are packed with nutrients and taste. Perfect for weeknight dinners or elegant meals, zucchini and mushrooms bring versatility and depth to your cooking.
Ingredients
- 400g zucchini, sliced into half-moons
- 300g button mushrooms, cleaned and sliced
- 30ml olive oil
- 30g butter
- 1 small yellow onion, finely diced (about 100g)
- 3 garlic cloves, minced
- 15ml vegetable broth
- Salt and pepper to taste
- Fresh herbs (thyme or parsley)
- 30g grated parmesan (optional)
Instructions
- Heat olive oil and half the butter in a large skillet over medium-high heat.
- Add zucchini slices, season with salt and pepper. Cook 3-4 minutes until fork-tender. Remove and set aside.
- In the same skillet, add remaining butter. Sauté onions for 2 minutes.
- Add mushrooms and cook 5-7 minutes until browned and tender.
- Stir in garlic and herbs, cook 30 seconds.
- Return zucchini to skillet, mix and heat through.
- Pour in vegetable broth, cook 2 minutes.
- Sprinkle with parmesan before serving.
Notes
1. Zucchini and Mushroom Au Gratin
- Additions: Top with shredded cheese and breadcrumbs.
- Instructions: After sautéing, transfer the mixture to a baking dish, sprinkle with cheese and breadcrumbs, and bake at 350°F (175°C) for about 10 minutes until golden and bubbly.
2. Mediterranean Zucchini and Mushroom Sauté
- Additions: Include cherry tomatoes, olives, and feta cheese.
- Instructions: Add halved cherry tomatoes and pitted olives during the last few minutes of cooking. Top with crumbled feta before serving.
3. Spicy Zucchini and Mushroom Stir-Fry
- Additions: Add red pepper flakes and bell peppers.
- Instructions: Include sliced bell peppers when sautéing the onions, and sprinkle red pepper flakes for added heat.
4. Balsamic Glazed Zucchini and Mushrooms
- Additions: Drizzle with balsamic vinegar.
- Instructions: After cooking, add 1 tablespoon of balsamic vinegar to the skillet and cook for an additional minute until slightly thickened.
5. Garlic Parmesan Zucchini and Mushrooms
- Additions: Increase garlic and add grated Parmesan.
- Instructions: Use 4 cloves of garlic instead of 3, and stir in 50g of grated Parmesan cheese just before serving for extra flavor.
6. Zucchini and Mushroom Quinoa Bowl
- Additions: Serve over cooked quinoa.
- Instructions: Prepare quinoa separately, then serve the sautéed zucchini and mushrooms on top for a hearty meal.
7. Creamy Zucchini and Mushroom Pasta
- Additions: Toss with cooked pasta and cream.
- Instructions: After sautéing, add cooked pasta (about 300g) along with 100ml of cream or a plant-based alternative, stirring to combine.
8. Herb-Roasted Zucchini and Mushrooms
- Additions: Use fresh herbs like thyme or basil.
- Instructions: Add a mix of fresh herbs during cooking for a fragrant dish; consider using rosemary or sage for a different flavor profile.
9. Zucchini and Mushroom Frittata
- Additions: Incorporate beaten eggs.
- Instructions: After sautéing the vegetables, pour in 4 beaten eggs, cook until set on the bottom, then finish under the broiler until the top is golden.
10. Smoky Zucchini and Mushroom Skillet
- Additions: Add smoked paprika or chipotle powder.
- Instructions: Stir in 1 teaspoon of smoked paprika while cooking for a smoky flavor that complements the vegetables beautifully.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 135 |
| Total Fat | 11g |
| Carbohydrates | 7g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 250mg |
Creamy Mushroom and Zucchini Risotto
Ingredients
- 300g Arborio rice
- 1 medium onion, finely chopped (about 150g)
- 2 medium zucchini, diced (about 250g)
- 250g cremini mushrooms, sliced
- 60ml olive oil
- 30g butter
- 3 cloves garlic, minced
- 1 liter vegetable broth, heated
- 120ml dry white wine (optional)
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large saucepan, heat the vegetable broth over low heat to keep it warm.
- In another large skillet or pot, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes until the mushrooms are browned and tender.
- Stir in the diced zucchini and cook for an additional 3-4 minutes until slightly softened.
- Add the Arborio rice to the skillet, stirring to coat it with the oil and butter mixture. Cook for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine (if using) and cook until it's mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Once cooked, remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
1. Mushroom and Pancetta Risotto
- Additions: Include 100g of chopped pancetta or bacon.
- Instructions: Sauté the pancetta with the onions before adding the mushrooms and zucchini for a savory, meaty flavor.
2. Portobello Mushroom and Sage Risotto
- Additions: Use 200g of diced portobello mushrooms and 1 tablespoon of fresh sage.
- Instructions: Substitute portobello for regular mushrooms and add fresh sage when sautéing for an earthy flavor.
3. Lemon Zest and Herb Risotto
- Additions: Add zest from 1 lemon and 1 tablespoon of fresh herbs (like parsley or basil).
- Instructions: Stir in lemon zest and fresh herbs at the end of cooking for a bright, fresh finish.
4. Spinach and Feta Risotto
- Additions: Incorporate 150g of fresh spinach and 100g of crumbled feta cheese.
- Instructions: Stir in spinach during the last few minutes of cooking, then mix in feta just before serving.
5. Truffle Oil Mushroom Risotto
- Additions: Drizzle with 15ml of truffle oil before serving.
- Instructions: Finish the risotto with a drizzle of truffle oil for a luxurious touch.
6. Wild Mushroom Risotto
- Additions: Use a mix of wild mushrooms (like shiitake, oyster, or chanterelles).
- Instructions: Substitute regular mushrooms with a variety of wild mushrooms for deeper flavor complexity.
7. Vegan Mushroom and Zucchini Risotto
- Additions: Replace butter with olive oil and omit cheese or use nutritional yeast.
- Instructions: Follow the original recipe but use vegetable broth and nutritional yeast for creaminess without dairy.
8. Spicy Chipotle Mushroom Risotto
- Additions: Add 1 teaspoon of chipotle powder or diced chipotle peppers in adobo sauce.
- Instructions: Stir in chipotle during cooking for a smoky, spicy kick.
9. Coconut Milk Mushroom Risotto
- Additions: Substitute half the vegetable broth with coconut milk.
- Instructions: Use coconut milk to add creaminess and a subtle tropical flavor to the risotto.
10. Pea and Mint Risotto
- Additions: Incorporate 150g of frozen peas and a handful of fresh mint leaves.
- Instructions: Stir in peas during the last few minutes of cooking, then add chopped mint just before serving for a refreshing taste.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 410 |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Carbohydrates | 58g |
| Protein | 10g |
| Fiber | 3g |
| Sodium | 480mg |
Zucchini and Mushroom Stuffed Chicken Breast
Ingredients
- 4 boneless, skinless chicken breasts (about 600g total)
- 200g zucchini, finely diced
- 200g cremini mushrooms, finely chopped
- 100g cream cheese, softened
- 50g grated Parmesan cheese
- 30ml olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 30g breadcrumbs (optional, for topping)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) for a fan oven.
- In a skillet over medium heat, add 15ml of olive oil. Sauté the garlic for about 30 seconds until fragrant.
- Add the diced zucchini and chopped mushrooms to the skillet. Cook for about 5-7 minutes until the vegetables are tender and any moisture has evaporated. Season with thyme, oregano, salt, and pepper. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed vegetables with cream cheese and Parmesan cheese. Mix well until fully combined.
- Using a sharp knife, carefully butterfly each chicken breast by slicing it horizontally but not all the way through. Open it like a book.
- Stuff each chicken breast with the zucchini and mushroom mixture, then fold it back over to enclose the filling.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.
- If desired, sprinkle breadcrumbs on top of each chicken breast for added crunch.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let rest for a few minutes before slicing. Garnish with fresh parsley before serving.
Notes
1. Italian Chicken Zucchini and Mushroom Skillet
- Additions: Include diced tomatoes and fresh basil.
- Instructions: Sauté chicken with zucchini and mushrooms, then add 1 cup of diced tomatoes and a handful of fresh basil during the last few minutes of cooking for a fresh Italian flavor.
2. Asian-Inspired Chicken with Zucchini and Mushrooms
- Additions: Incorporate soy sauce, ginger, and sesame oil.
- Instructions: Sauté chicken with zucchini and mushrooms, then add 3 tablespoons of soy sauce, 1 tablespoon of minced ginger, and a drizzle of sesame oil for an Asian twist.
3. Lemon Garlic Chicken with Zucchini and Mushrooms
- Additions: Use lemon juice and zest.
- Instructions: After cooking the chicken, zucchini, and mushrooms, stir in the juice and zest of one lemon for a bright, zesty flavor.
4. Creamy Chicken with Zucchini and Mushrooms
- Additions: Stir in heavy cream or coconut milk.
- Instructions: After sautéing the chicken, zucchini, and mushrooms, add 100ml of heavy cream or coconut milk to create a rich, creamy sauce.
5. Spicy Chicken Stir-Fry with Zucchini and Mushrooms
- Additions: Include red pepper flakes or sriracha.
- Instructions: Sauté the chicken with zucchini and mushrooms, then add red pepper flakes or a tablespoon of sriracha for some heat.
6. Mediterranean Chicken with Zucchini and Mushrooms
- Additions: Incorporate olives and feta cheese.
- Instructions: Add a handful of sliced olives when cooking the vegetables, then top with crumbled feta cheese before serving for a Mediterranean flair.
7. Pesto Chicken with Zucchini and Mushrooms
- Additions: Stir in pesto sauce.
- Instructions: After cooking the chicken, zucchini, and mushrooms, mix in 3 tablespoons of pesto for a flavorful herbaceous dish.
8. Honey Mustard Chicken with Zucchini and Mushrooms
- Additions: Use honey and Dijon mustard.
- Instructions: Mix 2 tablespoons of honey with 1 tablespoon of Dijon mustard and toss it with the chicken before sautéing for a sweet and tangy flavor.
9. Herb-Roasted Chicken with Zucchini and Mushrooms
- Additions: Use a mix of fresh herbs such as thyme or rosemary.
- Instructions: Season the chicken with fresh herbs before cooking to infuse it with aromatic flavors alongside the zucchini and mushrooms.
10. BBQ Chicken with Zucchini and Mushrooms
- Additions: Brush chicken with barbecue sauce.
- Instructions: Sauté the chicken first, then brush it with your favorite barbecue sauce before adding zucchini and mushrooms to cook through for a smoky flavor.
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| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 6g |
| Protein | 36g |
| Fiber | 1g |
| Sodium | 480mg |