MUSHROOM-STUFFED ZUCCHINI BOATS RECIPE
Steps:
- Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.
- While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.
- Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.
Nutrition Facts : Calories 211 kcal, Carbohydrate 27 g, Cholesterol 12 mg, Fiber 5 g, Protein 11 g, SaturatedFat 3 g, Sodium 387 mg, Sugar 11 g, Fat 8 g, ServingSize 4 entrees, 8 sides (8 servings), UnsaturatedFat 0 g
CHEESY ZUCCHINI SAUSAGE & MUSHROOM SQUARES
This is a recipe I adapted from my Aunt... These yummy squares,can be eaten hot or at room temperature and they will be sure to have your home smelling divine as they bake...so yummy...I added mushrooms to mine and garlic...changed up the cheeses...she always used Swiss, which is wonderful as well...these are great to take to a...
Provided by Cassie *
Categories Other Side Dishes
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.
- 2. In a large skillet, add olive oil. Over medium heat, once oil is hot, add your onion, garlic and zucchini. Cook this mixture just until the onion becomes translucent, garlic and zucchini become tender...about 5 minutes. Place this mixture into a large bowl.
- 3. In the same skillet, brown the sausage along with the mushrooms, salt and pepper. Cook until sausage is no longer pink. Drain and pour this mixture into the same bowl as the onion mixture.
- 4. Add all remaining ingredients, except for the Parmesan cheese. Mix all until well combined and pour into prepared baking dish.
- 5. Sprinkle with Parmesan cheese. Bake for 40 - 45 minutes or until pick comes out clean in the center of the bars.
- 6. Leave cool a few minutes, then cut into squares. As I said, these can be eaten warm or room temperature. With or without a sauce. I usually serve with sour cream. Enjoy!
QUICK AND EASY CHEESY MUSHROOM FRITTATA
This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.
Provided by MrsMeadows
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
- Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
- While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
- Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g
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