Best Marinated Zucchini And Mushrooms Recipes

MARINATED ZUCCHINI AND SUMMER SQUASH

Steps:

• Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
• Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

ZUCCHINI MUSHROOM BAKE

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.

MARINATED ZUCCHINI AND MUSHROOMS

Steps:

• Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl.
• In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together.
• Pour marinade over the vegetables in the bag; seal bag, shake around to coat well.
• Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.
• To serve: pour vegetables and marinade into serving dish; serve with toothpicks.

MARINATED ZUCCHINI

Steps:

• Slice zucchini with a vegetable peeler and place in a bowl.
• Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
• Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

MARINATED MUSHROOM AND ZUCCHINI

Steps:

• Combine mushrooms, zucchini, and yellow squash in medium size bowl.
• For marinade: Combine lemon, oil, mustard, sugar, basil, salt and pepper in a screw-top jar; cover and shake well. Pour over mushroom mixture.
• Marinate in refrigerator for 4 to 8 hours stirring twice. Serve using a slotted spoon.