Zucchini Mushroom Bake Recipe
- 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.
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.
Reviews for Zucchini 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."
"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!"
"Fun tasty and easy"
"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."
"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"