- 3 cups sliced zucchini
- 2 cups sliced fresh mushrooms
- 1/3 cup sliced onion
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- Preheat oven to 350°. Toss together first five ingredients; place in a greased 2-qt. shallow baking dish.
- Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes. Yield: 4 servings.
Reviews for Zucchini Mushroom Bake
"Delish! Omitted the onions only because my family doesn't like onions unless they're grilled or sauteed; Added baby carrots and thin-sliced yellow squash to add more color and flavor; Dashed some Italian seasoning blend throughout the layers of veggies; topped with a handful of garlic-cheese croutons, then topped with the shredded cheese. Tender, flavorful with a touch of crunch :-)"
"Deserved 5-stars, but needed a little something... I modified this recipe and had amazing results: coated cooking dish with olive oil, 1/4 cup parm and bread crumbs, added some cherry tomatoes. IT WAS AMAZING!"
"Love it as a summer side! So tasty and quick. I like to add cherry tomatoes and yellow squash too."
"My husband, who is usually not a big fan of zucchini, gobbled up 2 hearty servings of this veggie dish. I'll gladly make it again anytime!"
"It needs more seasoning."
"Great recipe for the abundance of zucchini a garden can provide. Keep the slices thin."
"I liked it I used Wisconsin White Cheddar instead and added a little salt because it was a tad bland."
"My husband and I both enjoyed this recipe. I used shredded, reduced fat 4 cheese Italian; added 1/2 tsp. oregano and cooked it for 40 mins., covered (due to the high altitude). It turned out great!"