Best Zucchini Mushroom Bake Recipes

SUMMER SQUASH MUSHROOM CASSEROLE

Summer Squash Mushroom Casserole image

This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Steps:

In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS

Roasted Zucchini, Mushrooms, and Onions image

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

Ingredients

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

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.

BAKED ZUCCHINI WITH MUSHROOMS

Baked Zucchini With Mushrooms image

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

Ingredients

1 lb fresh mushrooms, sliced
1 medium onion, chopped
1 cup vegetable broth (canned is fine)
3 large eggs
4 large zucchini, shredded (about 2 lbs.)
1/2 cup fine dry breadcrumb
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon dried oregano

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

MUSHROOM ZUCCHINI FRITATTA

Mushroom Zucchini Fritatta image

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

Categories Breakfast Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 medium zucchini, halved and thinly sliced
1 cup thinly sliced fresh mushrooms
4-1/2 teaspoons butter
3 large eggs
1/3 cup fat-free milk
1 teaspoon Dijon mustard
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Swiss cheese
2 tablespoons dry bread crumbs

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