Zucchini & mushroom bake
Discover the ultimate comfort food with our Zucchini & Mushroom Bake recipe! This savory dish features a delightful mix of zucchini, mushrooms, and cheddar cheese, all seasoned to perfection and baked to a golden finish. Ideal for a cozy dinner or lunch, it comes together effortlessly with simple ingredients like olive oil, garlic, fresh parsley, and a touch of bread crumbs. Both hearty and delicious, this bake is a crowd-pleaser that's sure to become a family favorite!
- 08 Jun 2024
- Cook time 70 min
- Prep time 10 min
- 8 Servings
- 11 Ingredients
The Zucchini & Mushroom Bake is a delightful and healthy dish that's perfect for a hearty breakfast, a light lunch, or even a satisfying dinner. This recipe combines fresh vegetables, aromatic herbs, and creamy cheese to create a flavor-packed meal that's easy to prepare and deliciously comforting.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Finely chop the onion.
- Slice the mushrooms.
- Mince the garlic cloves.
- Grate the zucchini and use a kitchen towel or paper towel to squeeze out any excess moisture.
- Heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the sliced mushrooms and minced garlic. Continue to sauté until the mushrooms are tender and any liquid has evaporated, about 5-6 minutes more.
- Season with a pinch of salt and pepper to taste. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the eggs until they are well combined.
- Gradually add the flour to the eggs, whisking constantly to avoid lumps.
- Fold in the shredded cheddar cheese, chopped parsley, and grated zucchini. Mix well to combine.
- Add the sautéed onion, mushrooms, and garlic mixture to the egg mixture. Stir until everything is well incorporated.
- Grease a baking dish with a little olive oil or cooking spray to prevent sticking.
- Pour the zucchini and mushroom mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the top of the mixture with 2 tbsp of bread crumbs for a crunchy finish.
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes.
- Cut into squares or portions and serve warm.
Tips:
- Preheat your oven to ensure even cooking. It's best to have it ready at 350°F (175°C).
- When chopping the vegetables, try to keep them uniform in size to ensure they cook evenly.
- Be sure to squeeze out any excess moisture from the grated zucchini before mixing it with other ingredients to avoid a soggy bake.
- Feel free to experiment with different types of cheese, such as mozzarella or feta, for varied flavors.
- Adding a pinch of nutmeg or paprika can enhance the overall flavor profile of the dish.
The Zucchini & Mushroom Bake is an easy-to-make and versatile recipe that can be tailored to your tastes. With its combination of fresh vegetables, savory cheese, and aromatic herbs, this bake is sure to become a favorite in your kitchen. Enjoy it warm, straight out of the oven, for a meal that's as comforting as it is nutritious.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 190kcal | 7% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.94g | 5% |
| Sugar 3.39g | 3% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.81g | 13% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 100mg | 18% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 1.92mg | 12% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 16mg | 18% |
| Vitamin E 0.46mg | 3% |
| Vitamin K 60ug | 49% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 370mg | 11% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.39mg | 13% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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