ZUCCHINI MUSHROOM BAKE
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. -Jacquelyn Smith, Carmel, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BAKED ZUCCHINI WITH MUSHROOMS
This comes from a Sunset cookbook compilation, in the section titled "Low Fat Italian." I made this when my wonderful vegetarian nephew came for dinner, and we all thought it was heavenly. It's a little bit like an oven-baked frittata. I used a mix of zucchini and yellow summer squash.
Provided by vrvrvr
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, combine mushrooms, chopped onions and 1/2 cup water. Cook over medium-high heat, stirring often, until liquid has evaporated and vegetables are beginning to brown.
- To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom.
- Continue to cook, stirring occasionally, until vegetables begin to brown again.
- Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time. Onion should be golden brown.
- This should take about 15 to 20 minutes total.
- Remove pan from heat.
- In a large bowl, beat eggs to blend. Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano.
- Turn into greased 9x13" baking dish, spreading out evenly.
- Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes.
- Let stand 5 minutes, then serve.
Nutrition Facts : Calories 112.7, Fat 3.8, SaturatedFat 1.4, Cholesterol 72.5, Sodium 140.2, Carbohydrate 13.3, Fiber 2.8, Sugar 6.3, Protein 8.3
ZUCCHINI (COURGETTE) AND MUSHROOM CASSEROLE
My grandmother and I came up with this recipe when I was about 15. I liked to cook and she loved showing me new things. We wanted something different and these ingredients we just happened to have in the house or garden. We were both totally suprised at how great it really was. It quickly became a family favorite.
Provided by Bruce
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel zucchini if very large and slice.
- Dice onion.
- Cook both in salty water till zucchini slices are soft but not mushy.
- Butter bottom and sides of casserole dish.
- Pour in bread crumbs and swirl around till butter is coated.
- Bottom should have a heavier layer on it.
- Drain zucchini and onion thouroughly.
- Place in casserole dish on top of bread crumbs
- Sprinkle with pepper to taste.
- Cover with mushrooms and pour soup over the dish.
- Sprinkle on grated cheese.
- Cook at 320F degrees (160 C) till cheese melted.
Nutrition Facts : Calories 498.2, Fat 24.4, SaturatedFat 12.3, Cholesterol 43.8, Sodium 2006.2, Carbohydrate 50.2, Fiber 5.3, Sugar 12.1, Protein 22.3
ZUCCHINI BAKE
Make and share this Zucchini Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer the zucchini, mushrooms, and onions in a lightly greased 1 to 1 1/2 quart baking dish.
- Sprinkle evenly with salt and pepper, cheese, and basil.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover and bake 10 minutes more or until vegetables are tender.
Nutrition Facts : Calories 134.2, Fat 9.6, SaturatedFat 6, Cholesterol 29.7, Sodium 183.3, Carbohydrate 4.4, Fiber 1.2, Sugar 2.1, Protein 8.7
MUSHROOM ZUCCHINI FRITATTA
Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too. -Michelle Sandoval, Escalon, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray., In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs., Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 182mg cholesterol, Sodium 391mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS
Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place all of the ingredients in a large bowl and toss to mix well.
- Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
- Bake for 15 minutes.
- Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
- Serve hot.
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