- 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 forZucchini Mushroom Bake
"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!"
"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."