Zucchini Mushroom Bake Recipe

4.5 14 16
Zucchini Mushroom Bake Recipe
Zucchini Mushroom Bake Recipe photo by Taste of Home
Publisher Photo

Zucchini Mushroom Bake Recipe

Read Reviews
4.5 14 16
Publisher Photo
This ten-minute recipe dresses up my garden-fresh zucchini with mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Zucchini Bake in Quick Cooking July/August 1998, p8

Nutritional Facts

2/3 cup: 83 calories, 5g fat (3g saturated fat), 14mg cholesterol, 249mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable.

  • 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
  1. Preheat oven to 350°. Toss together first five ingredients; place in a greased 2-qt. shallow baking dish.
  2. Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes. Yield: 4 servings.
Originally published as Zucchini Bake in Quick Cooking July/August 1998, p8

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Reviews forZucchini Mushroom Bake

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ms11145 User ID: 1604521 269241
Reviewed Jul. 9, 2017

"When I showed the recipe to my daughter this morning, the first thing she said was that I would have to jazz it up with more seasoning as it looked too bland as is. I chose to add Italian seasoning, more salt and pepper and sprinkled Italian seasoned bread crumbs over top before baking. We loved it!"

MY REVIEW
SBKitchen User ID: 7891320 17541
Reviewed Sep. 26, 2014

"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 :-)"

MY REVIEW
emptynestcooker User ID: 7553989 17540
Reviewed Aug. 3, 2014

"Didn't give it 5 stars because the zucchini was dried than I liked. I added 1/2 cup of sliced cherry tomatoes and sprinkled with parmesan cheese. It was fabulous. quick and easy too."

MY REVIEW
kkmcb1 User ID: 7453823 23921
Reviewed Oct. 21, 2013

"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!"

MY REVIEW
bowline55 User ID: 6056087 54339
Reviewed Aug. 1, 2012

"quick and easy to make. I used pepper jack cheese to spice up alittle."

MY REVIEW
zegunism User ID: 3308364 61716
Reviewed Jul. 18, 2012

"Love it as a summer side! So tasty and quick. I like to add cherry tomatoes and yellow squash too."

MY REVIEW
acooley1 User ID: 62623 49445
Reviewed Jan. 9, 2012

"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!"

MY REVIEW
alisone User ID: 6304815 49443
Reviewed Dec. 8, 2011

"It needs more seasoning."

MY REVIEW
RhonRiv User ID: 6006251 22228
Reviewed Nov. 4, 2011

"Great recipe for the abundance of zucchini a garden can provide. Keep the slices thin."

MY REVIEW
cicotta User ID: 3470009 47879
Reviewed Aug. 19, 2011

"I liked it I used Wisconsin White Cheddar instead and added a little salt because it was a tad bland."

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