Best 6 Zucchini Mushroom And Pasta Skillet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to quick, easy, and flavorful weeknight dinners, this zucchini mushroom and pasta skillet is a true winner. With its medley of nutritious and delicious ingredients, this one-pot meal is sure to please the whole family. The combination of tender zucchini, earthy mushrooms, and al dente pasta, all tossed in a rich and savory sauce, creates a dish that is bursting with flavor. Not only is it incredibly simple to prepare, but it is also packed with nutrients, making it a healthy and satisfying choice for any occasion.

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

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

ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL



One-Pan Pasta with Wild Mushrooms, Zucchini and Basil image

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 to 3 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, stemmed and thinly sliced
6 ounces oyster mushrooms, torn into 2-inch pieces
6 ounces shiitake mushrooms, trimmed of woody ends and quartered
2 cloves garlic, finely minced or grated
Kosher salt and freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
One 13.5-ounce can coconut milk, such as Chaokoh
3 cups water
2 tablespoons nutritional yeast
10 ounces orecchiette pasta
3 medium zucchini, cut into 1-inch dice (about 4 1/2 cups)
1/2 cup packed basil leaves, finely chopped, plus more leaves for garnish

Steps:

  • Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
  • Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
  • Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
  • Scoop into small shallow bowls and top with more basil and black pepper.

SAUSAGE ZUCCHINI SKILLET



Sausage Zucchini Skillet image

I began serving a version of this dish as a side with grilled salmon. I added sausage and rice-or noodles-to make a complete meal-in-one. -Debby Abel, Flat Rock, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound Italian turkey sausage links, casings removed
2 large zucchini, cut into 1/2-in. pieces
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 teaspoon pepper
2 cups hot cooked brown rice

Steps:

  • In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 262 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ZUCCHINI, MUSHROOM AND PASTA SKILLET



Zucchini, Mushroom and Pasta Skillet image

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

Provided by Chef Lulu13

Categories     Healthy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium onion, chopped
2 medium zucchini, sliced
8 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1/2 lb bow tie pasta
1 (16 ounce) can spaghetti sauce
1 1/2 cups shredded mozzarella cheese

Steps:

  • Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
  • Add mozzarella cheese and allow to melt.
  • Meanwhile, cook pasta according to package directions.
  • Drain pasta and add 1 jar spaghetti sauce to pasta.
  • Serve pasta topped with veggie mix.
  • I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.

SPAGHETTI WITH MUSHROOMS, ZUCCHINI, AND TARRAGON



Spaghetti with Mushrooms, Zucchini, and Tarragon image

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

Provided by Jean François Méteigner

Yield Makes 4 servings

Number Of Ingredients 9

Olive oil
1 pound zucchini, trimmed, diced
1/2 teaspoon dried crushed red pepper
2 pounds mushrooms, sliced
21/2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
3 large garlic cloves, minced
12 ounces spaghetti, freshly cooked
2 large tomatoes, chopped

Steps:

  • Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
  • Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.

ZUCCHINI RICOTTA PASTA SKILLET (COOKING FOR 2)



Zucchini Ricotta Pasta Skillet (Cooking for 2) image

A one-pot pasta that strikes that hard-to-find balance between creamy and light, this meatless meal is satisfying without weighing you down. Fresh ricotta is the base for a silky and comforting cheese sauce, and zucchini brings texture, color and flavor that complement the pasta. Finish the dish with basil and lemon juice at the end of cooking for a bright pop of flavor that makes this dish memorable (and worthy of repeating)!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups 1/4-inch slices zucchini and/or summer squash
1 clove garlic, finely chopped
2 cups uncooked farfalle pasta (6 oz)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil leaves, plus more for garnish

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
  • Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
  • Stir in ricotta cheese, Parmesan cheese, salt, pepper and sautéed zucchini. Cook 2 to 3 minutes or until heated through. Remove from heat; stir in lemon juice and basil. Transfer to serving bowl; garnish with more chopped basil, if desired. Serve with more Parmesan cheese on the side, if desired.

Nutrition Facts : Calories 580, Carbohydrate 78 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 1120 mg, Sugar 5 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make this recipe, so feel free to adjust the ingredients or cooking method to suit your own taste.
  • If you don't have a Dutch oven, you can use a large skillet or braising pan instead.
  • Be patient. This dish takes a little time to cook, but it's worth the wait.
  • Serve immediately. This dish is best enjoyed hot out of the oven.

Conclusion:

This Zucchini Mushroom and Pasta Skillet is a delicious and easy-to-make one-pot meal. It's perfect for a weeknight dinner or a casual weekend lunch. The combination of zucchini, mushrooms, and pasta is hearty and satisfying, and the creamy sauce is rich and flavorful. With just a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table.

Related Topics