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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.6 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Sauted Zucchini w/ onions & mushrooms calories by ingredient
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Sauted Zucchini w/ onions & mushrooms

Submitted by: SFPAINTER

Introduction

This was a recipe originally made by my wife's quaker aunt that has become my favorite way of making zucchini This was a recipe originally made by my wife's quaker aunt that has become my favorite way of making zucchini
Number of Servings: 3

Ingredients

    3 small zucchini, slice thin
    1/2 medium onion sliced thin (about 1 cup)
    1 tbsp olive oil
    1 cup sliced fresh mushrooms
    1 1/2 tsp fresh dill weed chopped/snipped
    3 tbsp low sodium chicken broth or vegetable broth.
    dash salt
    pepper

Directions

Slice zucchini into thin disks, no more than 1/4" thick.
Half onion, peel and slice into half rounds thinly
chop or press garlic clove
chop snip dill
slice mushrooms thinly.

In saute pan over medium heat add 1 tbsp of olive oil to coat pan. Add onions and saute until start to get translucent. Add mushrooms and cook. After mushrooms have started to cook and if they get dry, add chicken or vegetable broth sparingly.You want the veggies to provide as much of the moisture as possible Add zucchini when you add broth. Cook until mushrooms and zucchini are done, stirring occasionally while cooking. Sprinkle with chopped dill. Don't have heat too high. Be careful not to overcook.

Serves 3 or 2 generous servings.

I like to let the zucchini sit and some of it to get a little browned, so I don't stir it too much. It's done when it is basically just barely translucent.


Number of Servings: 3

Recipe submitted by SparkPeople user SFPAINTER.






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  • 1 of 1 people found this review helpful
    Yummy! Since I'm really into Atkins, I splashed some heavy whipping cream enhance my "happy" factor. (I pushed the zucchini, etc to the side and splashed into the broth.) - 1/12/13

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  • Very Good
    1 of 1 people found this review helpful
    I made a similar combination and looked to see if someone else had thought like me - I used a half a large zucchini, an 8 oz package of mushrooms and half an onion - instead of broth I used chardonnay - added garlic and fresh herbs - GREAT! - 6/24/12

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  • Delicious! - 1/11/12

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  • Incredible!
    0 of 1 people found this review helpful
    I love summer squash and plan to have some in my garden. This sounds really good and I can't wait to try it. - 3/3/09

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  • Mmm I've made this recipe before, but this was the first time with dill and it was amazing! - 3/3/09

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  • excellent choice! - 11/4/08

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  • I'm not an onion fan, so I skipped those, but I really liked this and have made it several times already thanks to my abundance of zucchini from my garden so far :)! - 7/22/08

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  • Yum. Very good and easy to make. I serve this with fish... - 7/15/08

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  • Good receipe - 4/30/08

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  • Was tasty, but I think I overcooked it a tad. But my fault. - 4/13/08

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