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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This Instant Pot zucchini recipe will show you how to savor the summer harvest and ace your National Zucchini Day (August 8) feasting.
Zucchini can be bland and unappetizing if it’s not treated right. Follow this recipe and you’ll have flavorful zucchini that bursts in the mouth mixed with chewy, caramelized mushrooms — a fantastically fragrant assemblage.
Visit this link for the full recipe and useful information: https://healthyrecipes101.com/food/recipe/instant-pot-zucchini/
For more healthy recipes, please visit:
- Pinterest: https://www.pinterest.com...
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Ingredients
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20 ounces
zucchini (cut into chunks)
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1 cup
water
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1 tablespoon
olive oil
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1 teaspoon
garlic
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2 ounces
red onion (diced)
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6 ounces
brown mushrooms (sliced)
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1 tablespoon
unsalted butter
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1/2 tablespoon
Italian seasoning
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1/4 teaspoon
salt
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1/4 teaspoon
ground black pepper
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1/4 teaspoon
garlic powder
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1/4 teaspoon
onion powder
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1/4 teaspoon
red pepper flakes
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1/2 ounce
parmesan cheese (grated)
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1 tablespoon
parsley (freshly chopped)
Directions
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Add water to the pot, place a steaming rack inside, and place the zucchini onto the rack. Close the lid, switch the steam handle to “sealed”, select the “steam” mode, set the timer to 3 minutes and cook. Place a cloth on the steam handle and use a spoon to switch it to “release”. Remove the zucchini, set aside, and discard the water.
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Select the “sauté” mode. Add olive oil, garlic, onion, and mushroom and stir for 3 minutes or until the mushrooms develop a golden brown color.
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Add zucchini, butter, Italian seasoning, salt, pepper, onion powder, and garlic powder and stir for 2 minutes.
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Plate the zucchini and sprinkle pepper flakes, cheese, and parsley on top to serve.
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