Roasted Zucchini Mushrooms And Onions Recipes

ZUCCHINI MUSHROOM BAKE

Zucchini Mushroom Bake image

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

Ingredients

3 cups sliced zucchini
2 cups sliced fresh mushrooms
1/3 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

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

BAKED ZUCCHINI, BROCCOLI, PEPPER AND MUSHROOMS

Baked Zucchini, Broccoli, Pepper and Mushrooms image

These roasted zucchini, broccoli, peppers, onions and mushrooms are one of the quickest, easiest and healthiest recipes you can throw together, and mmmmm... are they so good!! One of the best ways to enjoy veggies even for vegetable haters. The flavor combination is really lovely.

Provided by Alena Tarasevich

Time 23m

Yield 5 servings

Number Of Ingredients 11

Ingredients

1 zucchini (sliced and quartered)
1 yellow squash (sliced and quartered)
2 cups broccoli (cut into florets)
1/2 onion (red, chopped)
1 bell pepper (chopped)
5 ounces mushrooms (cut in halves or quarters)
2 tablespoons balsamic vinegar
2 tablespoons avocado oil
1 1/4 teaspoon thyme
salt
pepper

Steps:

Instructions

ROASTED EGGPLANT AND MUSHROOMS

Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories Side Dish Vegetables Squash Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

Ingredients

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

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