ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS RECIPE - FOOD.COM
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place all of the ingredients in a large bowl and toss to mix well.
- Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
- Bake for 15 minutes.
- Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
- Serve hot.
Nutrition Facts : Calories 61.7, FatContent 2.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 159.6, CarbohydrateContent 8, FiberContent 2.2, SugarContent 5.4, ProteinContent 2.9
HEALTHIER VEGGIE CARBONARA RECIPE - BBC GOOD FOOD
Enjoy this healthier veggie carbonara with mushrooms and courgettes for an easy family meal. It takes just 30 minutes, so is ideal on busy weeknights
Provided by Juliet Sear
Categories Dinner, Main course, Pasta, Supper
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
- To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
- Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
- Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you’re worried about it, put back on the heat for 1 min.
- Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
Nutrition Facts : Calories 552 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 8 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium
More about "mushrooms and zucchini recipes"
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 61.7 per serving
- Serve hot.
HEALTHIER VEGGIE CARBONARA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 552 calories per serving
- Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.
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