Best 3 Sauteed Zucchini And Mushroom With Sun Dried Tomatoes Recipes

Sautéed zucchini and mushrooms with sun-dried tomatoes is a delightful vegetarian dish that combines the flavors of fresh zucchini, earthy mushrooms, and tangy sun-dried tomatoes. This vibrant dish is not only easy to prepare, but it is also packed with essential nutrients and antioxidants. Whether served as a main course or a side dish, this sautéed zucchini and mushroom dish is a culinary delight that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES

Sauteed Zucchini and Mushroom with Sun-Dried Tomatoes image

Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!

Provided by Bev I Am

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
2 cloves garlic, finely chopped
2 small zucchini, trimmed,cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
1/2 lb white button mushrooms, stemmed and thinly sliced
1/4 cup dry-packed sun-dried tomato, halves,cut into thin strips with kitchen shears,soaked in warm water to cover for 15 minutes,drain
2 tablespoons vegetable broth
1 tablespoon chopped fresh basil (optional)
salt
fresh ground pepper, to taste

Steps:

In a large nonstick skillet; heat the oil over medium-high heat.
Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
Add mushrooms, sundried-tomatoes, broth and basil, if using.
Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
Remove skillet from the heat and season with salt and pepper.
Serve immediately.

SUN-DRIED TOMATO STUFFED MUSHROOMS

Sun-Dried Tomato Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 30m

Yield 16 to 18 servings

Number Of Ingredients 10

Ingredients

1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped

Steps:

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Sauteed Zucchini With Sun-Dried Tomatoes image

A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.

Provided by HokiesMom

Categories Vegetable

Time 22m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons extra virgin olive oil
1 1/2 lbs zucchini (about 4 medium/6 small)
4 large sun-dried tomatoes
1 small onion, finely diced
1 garlic clove, minced
salt and pepper

Steps:

Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
Chop the dried tomatoes and set to the side.
In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
Add the minced garlic and sauté an additional 1 minute.
Add the dried tomato and sauté for additional 2 minutes.
Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
Using a slatted spoon transfer the zucchini into a large dish and serve while hot.

Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large, as they may be tough and seedy.
Slice the zucchini evenly. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the zucchini will steam instead of sautéing.
Cook the zucchini over medium-high heat. This will help them brown and caramelize.
Stir the zucchini frequently. This will help them cook evenly.
Add the mushrooms and sun-dried tomatoes towards the end of cooking. This will prevent them from overcooking.
Season the zucchini with salt, pepper, and garlic powder to taste.
Garnish with fresh parsley or basil before serving.

Conclusion:

Sautéed zucchini and mushrooms with sun-dried tomatoes is a quick, easy, and delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover zucchini. With just a few simple ingredients, you can create a flavorful and healthy dish that the whole family will enjoy.