Recipe: Delicious zucchini and mushroom in sweet red pepper sauce

zucchini and mushroom in sweet red pepper sauce. Layer with half of the zucchini mixture, red peppers and cheese mixture. At the same time the gnocchi is cooking, heat a large saute pan over medium heat. Add zucchini, peppers, mushrooms, garlic, basil and pinch of sea salt crystals.

Scoop coconut oil into a large skillet over medium-high heat. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute. You can cook zucchini and mushroom in sweet red pepper sauce using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of zucchini and mushroom in sweet red pepper sauce

1. Prepare 6 of zucchini.
2. Prepare 1 can of mushroom or 1 cup fresh mushroom.
3. You need 1 of onion, chopped.
4. You need 2 clove of garlic.
5. Prepare 1 bunch of chopped parsley.
6. It's 1 cup of red pepper sauce: 1 onion, 2 cloves garlic, 1 bunch parsley, 1 red and 1 yellow sweet pepper. mince in a blender then seive the seive out the juice. and use it on this dish.
7. It's 1 tsp of salt and black pepper and your favorite spices.
8. Prepare of olive oil.

Another recipe with roasted red peppers. I know, you're really not surprised by this roasted pepper pasta, because we've been eating things like spiralized zucchini casserole with red peppers and roasted red peppers egg custard regularly. Sooooo, that was a totally lame and corny way to start this. Wash the zucchini and clean the mushrooms.

zucchini and mushroom in sweet red pepper sauce instructions

1. chop peeled zucchini and onion and garlic and parsley or use as leaves..
2. add olive oil in pan then sauté onions, when a bit yellow add garlic stir for a minute or two then add zucchini, mushroom, parsley, spices and cover and cook on medium high for about 6 minutes.
3. add the sauce or juice about 1 cup let stew for another 6 minutes till zucchini is soft or as you prefer, crunchy..

Melt the butter in a large frying pan and add the garlic, zucchini, mushrooms and water. Mix the flour and cream thoroughly and add to the pan. I have always been a big fan of cream sauces. In all my years working in Italian restaurants, it was always the cream based dishes that caught my attention and adorned my plates. The sauce in this dish is amazing and so versatile.