Zucchini And Mushroom Alfredo Recipes

ZUCCHINI ALFREDO BAKE RECIPE

Steps:

• Slice the zucchini into 1/2-inch thick rings. Brown both sides of the zucchini on your grill or on the broil setting of your oven. Next, place the zucchini on the bottom of the baking dish in a single layer.
• Dice the mushrooms. Cook them in a skillet over medium heat with a little bit of olive oil until golden brown. Season them with salt to taste. Top the zucchini with the sautéed mushrooms.
• Pour the alfredo sauce over zucchini. Top the sauce with grated mozzarella cheese. Bake it at 350°F for about 15 minutes or until the top is golden brown and bubbly.
• Serve the dish immediately while the cheese is melted and gooey. Enjoy!

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

ZUCCHINI ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
• Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

ZUCCHINI LINGUINE ALFREDO

Steps:

• Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
• Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
• Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS

Steps:

• Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
• Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.
• Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
• Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
• Bake in the preheated oven until cheese is well melted, about 20 minutes.

ITALIAN STYLE ZUCCHINI AND MUSHROOMS

Steps:

• Slice the zucchini in half lengthwise and then cut into slices.
• Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
• Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
• When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
• Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
• Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

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.

CREAMY ALFREDO ZUCCHINI BAKE

Steps:

• Heat oven to 400°F.
• Combine vegetables, sauce and basil.
• Place in 13x9-baking dish sprayed with cooking spray.
• Bake 30 min. or until heated through, topping with cheeses for the last 5 min.

CHICKEN ALFREDO ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. Chop the zucchini flesh and reserve.
• Lightly oil a non-stick skillet and set over medium heat. Add chicken; cook and stir until beginning to brown, about 5 minutes. Remove chicken from pan.
• Melt butter in skillet. Add onions, mushrooms, and broccoli. Cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. Add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
• Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
• Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
• Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

CHICKEN ZUCCHINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Reserve about 1/2 cup cooking water and drain pasta.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 1 clove garlic in hot oil until fragrant, about 30 seconds. Add zucchini and red pepper flakes. Continue to cook and stir until zucchini are tender, about 5 minutes. Transfer vegetables to a large bowl and cover with aluminum foil.
• Season chicken breast halves with kosher salt and black pepper.
• Heat 1 tablespoon olive oil over medium-high heat in the same skillet used to cook zucchini. Pan-fry chicken in hot oil until juices run clear and center is no longer pink, about 5 minutes per side. Transfer chicken to a plate and cut into strips. Cover with aluminum foil.
• Whisk milk and flour together in a bowl.
• Heat remaining 1 tablespoon olive oil in a large saucepan; cook and stir remaining 1 clove garlic in hot oil until fragrant, about 30 seconds. Stir in flour mixture and bring to a boil while stirring constantly. Reduce heat to low and continue cooking and stirring for 2 minutes. Stir Parmesan cheese, evaporated milk, and 1/2 teaspoon salt into the flour mixture, stirring until cheese is melted and sauce is heated through, about 5 minutes. Season with salt and black pepper.
• Toss pasta, chicken strips, zucchini, and parsley into sauce, adding reserved cooking water as needed if sauce is too thick.

ZUCCHINI AND MUSHROOM ALFREDO

Steps:

• Boil water, cook pasta, drain, and set aside.
• In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
• Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend).
• After cheese melts, add parsley, salt, and pepper.
• Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.

CREAMY MUSHROOM ALFREDO SAUCE

Steps:

• If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
• Meanwhile, heat a pan to medium heat. Add the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce.
• Heat a medium sauce pot, add oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
• The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
• Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened.
• Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
• Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
• Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.

MUSHROOM ALFREDO PASTA

Steps:

• In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
• As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
• Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
• Serve immediately. Garnish with parsley or chives if desired.

ZUCCHINI ALFREDO

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.

ZUCCHINI & MUSHROOM SAUTé

Steps:

• Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.