Sunday, September 15, 2013

Recipe for Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme

Roasted Balsamic Zucchini and Mushrooms
This recipe for Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme made history last week when my brother-in-law had a second helping of vegetables!

Last week I had some of my sister Pam's family over for dinner, and for a side dish I made this Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme.  When I worked on the recipe a few weeks ago and took these photos for the blog, I was using giant zucchini with the big seeds scraped out and cut into strips.  When I made it again last week, I didn't have any big zucchini and had to (gasp!) buy zucchini at the store.  Both versions were really tasty, but the most amazing thing about this recipe is that my brother-in-law Kelly made family history by asking for a second helping of vegetables!  Kelly is well known for not liking many veggies, so I think that's a pretty good recommendation for this recipe. 

At the dinner we had this as a side dish with grilled pork chops, but the first time I made it, I happily gobbled it up as a meatless dinner, so I feel pretty confident about recommending it as a Meatless Monday dish.  If you don't have any giant zucchini like I used in these photos, use about four smaller ones.  And if your family has some vegetable-avoiders, possibly they may end up liking this as much as my brother-in-law did.  And if that happens, I'd love to hear about it! 

(If you want more meatless recipes, you might might want to follow my Meatless Monday Pinterest Board, which has ideas from Kalyn's Kitchen and some of my favorite food blogs, and I also share a new recipe each week for Meatless Monday at BlogHer.)

I used a pound of brown Crimini mushrooms, cut into bite-sized pieces.  Regular white mushrooms will also work just fine here.  Don't be afraid to wash the mushrooms with cold water; then let them drain well while you prep the zucchini and mix the marinade.  Cut drained mushrooms into bite-sized pieces.

If you have a giant zucchini, cut it into fourths and use a sharp spoon to scrape away the seeds and pithy part, leaving not over 1/2 inch of flesh on the skin.  (You can skip this step if you're using smaller zucchini.)

Then slice each piece into strips about 1/2 inch wide. 

Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade.

I tossed all the vegetables together with the marinade in a bowl and let it sit on the counter for about  an hour, but you can also marinate for a slightly longer time in a Ziploc bag if you prefer.  Even if you don't have time to marinate, this will still be good.

Yes, my pan is way too crowded, and I probably should have used two pans. 

I gave mine a stir halfway through and then put it back in to roast until the pan was dry and the vegetables were starting to look a little browned.  This took longer than I imagined; I roasted mine for nearly 40 minutes.  You could also use slightly higher heat for a shorter time.

When the vegetables are nicely browned, arrange on a plate and sprinkle with crumbled Feta (and some chopped parsley if desired.)  Serve hot, and be prepared for people to ask for seconds!


Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme
(Makes 4-6 side dish servings or 3-4 meatless main dish servings; recipe created by Kalyn.)

Ingredients:
1 lb. Crimini mushrooms (or white mushrooms will also work)
2 lbs. zucchini (either a large zucchini about 12 inches long or 3-4 smaller ones)
2 oz. crumbled Feta (about 2/3 cup crumbled)
1 T chopped fresh parsley (optional)

Marinade Ingredients:
1/4 cup olive oil (use a good quality oil with a nice flavor)
2 T good quality balsamic vinegar
1 tsp. dried thyme
1 tsp. Spike Seasoning (optional, but good)
fresh ground black pepper to taste

Instructions:
Preheat oven to 400F/200C.  Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.)  Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.

If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin.  Then cut each piece into strips not more than 1/2 inch wide.  (For smaller zucchinis, just cut into bite-sized pieces.)

Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade.  Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.) 

When you're ready to cook spread the vegetables out in a single layer on a large baking sheet.  (Use two baking sheets if the pan looks crowded like mine!)  Roast 20 minutes, then stir and spread the vegetables back out.  (There will probably be some liquid on the surface of the baking sheet at this point.)  Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more.  Put vegetables on a baking sheet and crumble Feta over (and parsley if using.)  Serve hot.

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South Beach Suggestions: 
Everything included in this recipe is a low-glycemic ingredient, and this would make a wonderful side dish or meatless main dish for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Meatless Ideas with Zucchini for You to Enjoy:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Zucchini and Dill Pasta Salad ~ FoodieCrush
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce ~ Kalyn's Kitchen
Persian Baked Zucchini ~ Herbivoracious
Greek Stuffed Zucchini with Rice, Kalamata Olives, and Tomato Sauce ~ Cookin' Canuck
Easy Penne Pasta with Zucchini and Basil Pesto ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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21 comments:

Theresa Chu said...

This looks lovely and I happen to have lots of zucchini. Seems like the dish may be making an appearance in my kitchen soon!

Joanne said...

That's crazy about your brother-in-law! I'll have to try this out on my brother...see if it spurs him to want seconds!

Kalyn Denny said...

Theresa, thanks and I hope you enjoy as much as we did!

Joanne, I couldn't resist teasing him a little. In fact, his son-in-law was the one who commented that the moment had gone down in history!

Farmgirl Susan said...

This looks fantastic, Kalyn. There's nothing better than roasted vegetables, but (should I even admit this?) I've never roasted mushrooms or zucchini. I bet the feta and parsley are a perfect addition. Pin! :)

Kalyn Denny said...

Thanks Susan. And you MUST try roasted zucchini right away. It's really so delicious!

Jeanette said...

This looks like a great fall transition dish Kalyn.

Kalyn Denny said...

Thanks Jeanette!

Joanne Ross said...

This looks great. I will try it with the package of summer squash I bought at Costco this weekend. My own zucchini plants are a bust this year, giving me blossoms only. I was wondering about using fresh thyme instead of dried, as I have plenty of the fresh stuff and like to be able to put it to good use. Another question, about the mushrooms. All the good TV chefs say never wash mushrooms, wipe them with a towel or a soft brush. Is there a reason you say to wash them that I should know, I have been wiping them off for about 40 years now. tysm for the great veggie main dish.

Kalyn Denny said...

Joanne, I think fresh thyme would be great; I mainly used dried thyme for all the people who don't have fresh! I think if you google washing mushrooms, you'll find that it's been in favor for a few years now. And so much easier than trying to wipe them clean. But your choice of course.

Unknown said...

lol...I have this marinating on the counter and one of my kids got into it, telling me that the cucumber and mushroom "stuff" was spectacular!

Kalyn Denny said...

That is pretty funny, but I guess both zucchini and mushrooms can be eaten raw!

Mushrooms Canada said...

This recipe will be the perfect addition to any fall feast! I'm craving it already. Thanks for sharing!

-Shannon

Kalyn Denny said...

Shannon, so glad you like it. I am making it this week for the third time!

Ali Maffucci said...

What a great use of leftover zucchini! I'm definitely going to try this one... I also can't resist feta haha.

Kalyn Denny said...

Thanks Ali. I would probably eat a piece of cardboard if it had Feta on it!

squid said...

Hi Kalyn! I made this exactly,including the spike and didn't like it very much at all,and I usually like everything. It needs something that I can't put my finger on. I thought about sprinkling on some red hot pepper flakes,but wanted to follow exactly the first time. In the mean time I'll keep roasting your cauliflower recipe which is a favorite. Thank you for all you do,I am a big fan.

Kalyn Denny said...

I am definitely surprised to hear that; all my sister's family went crazy over it, and I've made it three times myself. But people like different things, no doubt about that.

Joy said...

Love the zucchini and mushrooms!Thank you for such great recipes! And easy!

Kalyn Denny said...

Joy, so glad you liked it!

Sanda said...

I made this tonight , it was a hit with the whole family! I follow your blog and love your recipes. Thank you!!!

Kalyn Denny said...

Sanda, so glad it was a hit. It was a huge hit here as well. I've made it twice for guests now.

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