Best 4 Snapper With Zucchini Mushrooms Recipes

Snapper with zucchini and mushrooms is a delectable dish that combines the delicate flavor of snapper with the savory taste of zucchini and mushrooms. This dish is perfect for a special occasion or a weeknight meal. The snapper is flaky and moist, while the zucchini and mushrooms add a tender texture and earthy flavor. The dish is also packed with nutrients, making it a healthy and delicious choice. In this article, we will provide you with a step-by-step guide on how to prepare this delightful dish, along with some tips and tricks to make it even more flavorful.

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

ZUCCHINI AND MUSHROOM SKILLET

Zucchini and Mushroom Skillet image

Make and share this Zucchini and Mushroom Skillet recipe from Food.com.

Provided by riffraff

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 medium zucchini
8 ounces fresh mushrooms, quartered
1 medium onion, sliced
olive oil
2 garlic cloves, crushed
1/2 teaspoon oregano
salt and pepper

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.

Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5

ZUCCHINI WITH CHICKPEA AND MUSHROOM STUFFING

Zucchini with Chickpea and Mushroom Stuffing image

A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.

Provided by jackie

Categories Side Dish Vegetables Squash Zucchini

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
½ (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 ½ teaspoons ground cumin, or to taste
1 (15.5 ounce) can chickpeas, rinsed and drained
½ lemon, juiced
2 tablespoons chopped fresh parsley
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 18.4 g, Fat 2.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 170 mg, Sugar 2.7 g

BAKED RED SNAPPER WITH SHRIMP AND MUSHROOMS

Baked Red Snapper with Shrimp and Mushrooms image

This recipe for red snapper and shrimp is truly delicious and easy to prepare. Everyone that has tried it has raved over it, even the kids. Serve over rice or angel hair pasta.

Provided by RFalgout

Categories Snapper Recipes

Time 1h10m

Yield 9

Number Of Ingredients 21

Ingredients

cooking spray
4 tablespoons butter
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped bell pepper
1 teaspoon chopped garlic
¼ cup all-purpose flour
¼ teaspoon Creole seasoning (such as Slap Ya Mama®), or more to taste
2 cups half-and-half, or more as needed
3 tablespoons sherry
3 tablespoons fresh lemon juice
½ teaspoon dried basil
½ teaspoon ground thyme
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
¼ cup shredded mozzarella and Cheddar cheese blend
3 pounds red snapper fillets
1 ½ pounds medium-large shrimp, peeled and deveined
½ teaspoon seafood seasoning (such as Old Bay®)
1 (8 ounce) package sliced fresh mushrooms
¼ cup shredded Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Melt butter for cream sauce in a large skillet over medium-low heat. Add onion, celery, bell pepper, and garlic. Cook and stir until vegetables soften and onion turns translucent, 5 to 7 minutes.
Whisk flour and Creole seasoning into onion mixture to make a paste. Slowly add half-and-half, whisking constantly. Whisk in sherry, lemon juice, basil, and thyme. Season with salt and pepper. Cook, stirring constantly, until sauce thickens, 3 to 4 minutes. Remove from heat. Add mozzarella; stir until melted and combined.
Lightly season snapper and shrimp on both sides with seafood seasoning. Arrange snapper in a single layer in the prepared baking dish. Top with shrimp and mushrooms. Pour cream sauce over top. Sprinkle with Parmesan.
Bake, uncovered, in the preheated oven until fish flakes easily with a fork and shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 8 g, Cholesterol 208.1 mg, Fat 15.5 g, Fiber 0.8 g, Protein 47.9 g, SaturatedFat 8.6 g, Sodium 618 mg, Sugar 1.3 g

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Baked Fish With Mushrooms and Zucchini image

Light and delicious. Tilapia is listed but any kind of fish will work with this recipe. This was served with rice pilaf and sauteed spinach.

Provided by LizzyGirl09

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 -6 tilapia fillets
1 medium onion, sliced
1 medium zucchini, diced
2 cups sliced mushrooms (portabella recommended)
2 tablespoons butter
1/4 teaspoon marjoram or 1/4 teaspoon thyme
salt and pepper, to taste
1/4 teaspoon paprika

Steps:

Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

Tips:

To choose the freshest snapper, look for fish with bright, clear eyes, red gills, and a firm texture.
If you don't have a steamer, you can also bake the snapper in the oven at 400 degrees Fahrenheit for 15-20 minutes, or until cooked through.
Feel free to experiment with different vegetables in this recipe. Some other good options include broccoli, carrots, or bell peppers.
If you are using frozen zucchini, be sure to thaw it before cooking.
To make the sauce, you can use either white wine or vegetable broth. If you are using white wine, be sure to choose a dry variety.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh.

Conclusion:

Snapper with zucchini and mushrooms is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is flaky and flavorful, and the vegetables are tender and colorful. The sauce is light and flavorful, and it complements the fish and vegetables perfectly. This recipe is also easy to make, and it can be on the table in under 30 minutes. So next time you're looking for a quick and easy seafood meal, give this recipe a try. You won't be disappointed!