Best 13 Baked Zucchini With Mushrooms Recipes

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS

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.

ZUCCHINI MUSHROOM BAKE

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.

BAKED ZUCCHINI, BROCCOLI, PEPPER AND MUSHROOMS

Steps:

• Instructions

ITALIAN BAKED ZUCCHINI SIDE DISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Combine zucchini slices and olive oil in a large bowl and toss to coat well.
• Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
• Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

ZUCCHINI CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
• In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

SUMMER SQUASH MUSHROOM CASSEROLE

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.

BAKED ZUCCHINI WITH MUSHROOMS

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.

LOW CARB ZUCCHINI MUSHROOM BAKE

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.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

BAKED FISH WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper.
• Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender.
• Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
• Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
• Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
• Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
• Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

BAKED MUSHROOMS WITH ZUCCHINI STUFFING

Steps:

• Preheat the oven to 450°F.
• Place the tomatoes in a small saucepan and bring to a simmer over medium heat. Cook for 10 minutes, remove from heat, and reserve.
• Heat ¼ cup of the olive oil in a large saucepan over medium flame.
• Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned.
• Add the diced zucchini and continue cooking until lightly browned.
• Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper.
• Remove from the heat and cool.
• In a large mixing bowl, combine the bread crumbs and cheese.
• Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.
• Lightly coat a baking dish with oil.
• Place the mushrooms cap side down in one layer in the dish.
• Season with the remaining salt and pepper, and fill with the zucchini mixture.
• Bake in the oven for 20 to 25 minutes, or until a light crust forms. Serve hot.