Participating member of 2011 Mommytography 365 Project
2011 Mommytography 365 Project Sunday Assignment

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.

2 comments to Marinated Zucchini and Mushrooms recipe

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