Marinated Zucchini and Mushrooms recipe

This recipe was in the April 2008 Publix Greenwise Market publication, which you can pick up for free at your local Publix. I am sure that no one else in the house has tried any of this, but I am enjoying it so much, I don’t care if they eat any of it anyway!

The recipe lists all organic ingredients, but of course, that is optional. And I didn’t have a yellow summer squash, so I just used more zucchini. I think it would be yummy with some Greek black olives added.

I also didn’t bother with the mixing bowl; just poured all the marinade ingredients directly into the resealable bag, mixed well, and then added the veggies. So easy!

Marinated Zucchini & Mushrooms

Prep: 30 minutes
Marinate: 8 to 24 hours

This tempting meld of Mediterranean flavors also boasts valuable antioxidants that promote eye health.

  • 2 tablespoons lemon juice
  • 1 tablespoon organic extra-virgin olive oil
  • 1 tablespoon finely chopped shallot
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh oregano or ¼ teaspoon dried oregano, crushed
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 small organic zucchini
  • 1 small organic yellow summer squash
  • 1 ½ cups fresh whole small Publix GreenWise Market Organic Mushrooms (4 ounces)
  • ½ of a small red organic sweet pepper, cut into square pieces (1/2 cup)

One: For marinade, in a small bowl whisk together lemon juice, olive oil, shallot, garlic, oregano, salt and pepper; set aside.

Two: Using a vegetable peeler, shave off long, think strips of zucchini and yellow summer squash. Set a resealable plastic bag in a large bowl and place zucchini, summer squash, mushrooms and sweet pepper in the bag. Pour marinade over vegetables; seal ag. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally.

Three: To serve, drain vegetables, reserving marinade. Arrange vegetables on serving plates or a serving platter; drizzle with reserved marinade.

Makes 6 to 8 servings.

Nutrition Facts per serving: 38 cal., 3 g. total fat (0 g sat fat), 0 mg. chol., 85 mg sodium, 3 g carbo., 1 g dietary fiber, 1 g protein.

April 15th, 2008 at 12:59 pm