If you don’t have pomegranate juice to deglaze the pan, you can simply use the sherry or Marsala. We left off the arils this time around, but their bright color creates a really good-looking side dish for the holiday season.
 
 
RECIPE: ZUCCHINI, MUSHROOMS & ONIONS
WITH TOASTED BREAD CRUMBS

Ingredients

1. SCORE 1 fresh pomegranate and place it in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve a cup of the arils from fruit and set it aside. Refrigerate or freeze remaining arils for another use. If you’re not using bottled juice, prepare fresh pomegranate juice.*

2. HEAT oil in a large frying pan. Add onions and cook over high heat until slightly brown and softened. Add zucchini and mushrooms. Stir and cook quickly. Add salt and pepper to taste.

3. REMOVE vegetables from the pan; set aside and keep warm. Add sherry or Marsala and pomegranate juice to deglaze the pan. Return vegetables to the pan.

4. TOAST bread crumbs on a baking sheet at 425°F until brown; mix with cheese.

5. TOSS bread crumbs with vegetables and add arils. Serve hot.

Nutrients Per Serving (1 cup): 119 calories, 3g protein, 18g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 67mg sodium, 2g dietary fiber, 15mcg vitamin A RE, 13mg vitamin C.

 
*One large pomegranate will yield 2 tablespoons of juice. Cut the pomegranate in half and juice with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.