Zucchini & mushroom bake
This Zucchini & Mushroom Bake features sautéed vegetables combined with eggs, flour, and cheddar cheese for a comforting and flavorful dish. It’s baked to a golden brown and is perfect for breakfast, lunch, or dinner.
Cook time 70 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1 onion
1 cup mushrooms
2 garlic cloves
4 eggs
1 cup all-purpose white wheat flour
salt & pepper to taste
1 cup cheddar cheese
1/2 bunch fresh parsley
2 zucchini
2 tbsp bread crumbs
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.
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.
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.
Zucchini & mushroom bake FAQ:
Bake the Zucchini & Mushroom Bake for 30-40 minutes at 375°F (190°C). It's ready when the top is golden brown and a toothpick inserted in the center comes out clean.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Yes, you can substitute cheddar cheese with other cheeses like mozzarella, feta, or Swiss, depending on your taste preference.
If the mixture appears too wet, ensure you've squeezed out excess moisture from the grated zucchini. You might also add a little more flour to help absorb the extra liquid.
Use a baking dish that is approximately 8x8 inches or 9x9 inches for best results. This size allows the bake to cook evenly without being too thick.
Cooking 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.
Nutrition Facts
8 ServingsCalories 190kcal
Protein 10g
Carbohydrates 20g
Fiber 1.94g
Sugar 3.39g
Fat 11g
More recipes
Herb-roasted ranch baby carrots
Roast baby carrots with herb-ranch seasoning for a tasty side.
09 Jan 2026Carrot pecan loaf with cheesecake filling
Moist carrot pecan loaf with a creamy cheesecake filling.
31 Dec 2025Asparagus with tomatoes and lemon mustard dressing
Roasted asparagus with cherry tomatoes and a lemon mustard dressing.
12 Feb 2026Cauliflower mash with kale and garlic butter
Creamy cauliflower mash with kale and garlic butter for a healthy side.
10 Dec 2025Homemade potato chips
Crispy homemade potato chips made from fresh potatoes and simple seasonings.
03 Jan 2026Spinach, pepper and tomato scramble on whole-wheat toast
A quick and nutritious spinach and tomato scramble on whole-wheat toast.
19 Jan 2026Pie maker chocolate puddings
Indulge in rich, molten chocolate puddings made in a pie maker.
02 Feb 2026