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Zucchini Mushroom Bake Recipe

Zucchini Mushroom Bake Recipe

This five-minute recipe dresses up my garden-fresh zucchini with mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

Reviews for Zucchini Mushroom Bake

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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."

MY REVIEW
redrockcountry User ID: 1634760 28743
Reviewed Apr. 16, 2011

"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!"

MY REVIEW
Rrsl User ID: 5874328 54256
Reviewed Mar. 12, 2011

"Fun tasty and easy"

MY REVIEW
cookingirl78 User ID: 2185950 82168
Reviewed Sep. 3, 2010

"I made this with fresh basil. Next time I will play around with fresh flat leaf parsley and added seasonings such as Dash or something like that, and garlic. I feel it needs some more flavor too. But it's an excellent concept to bake fresh vegetables in a simple dish like Europeans often do. This would be good with other vegetables such as summer squash, eggplant, fresh corn, and/or tomato."

MY REVIEW
shunyshine User ID: 4302960 17539
Reviewed Aug. 12, 2009

"This was not bad. Not enough flavor. I used mexican mix cheese. Not sure if that was why there was not much flavor. I thought it would have had more"

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