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
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.
LOW CARB ZUCCHINI MUSHROOM BAKE
I Love to Make This Zucchini Mushroom Bake for Meat-Free Monday. It Is Such a Tasty Dish, and It Is Quick and Simple Too. This Is a Great...
Provided by Jeff O'connor
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 °F. Lightly grease a 2-quart casserole dish.
- In a large bowl, combine 3 cups of sliced zucchini with 2 cups of sliced fresh mushrooms, ⅓ cup of sliced onion, ½ teaspoon of dried basil, and ¼ teaspoon of salt.
- Transfer the mixture to a greased baking dish.
- Bake in the oven for 30 minutes, covered.
- Remove from the oven and sprinkle with cheese. Return to the oven and bake, uncovered for another 10 minutes until the vegetables are tender.
- Remove from the oven and serve warm.
Nutrition Facts : Calories 82, Fat 4.9g, Carbohydrate 5.1g, Protein 5.8g, Cholesterol 15mg, Sodium 246mg
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