Baked Zucchini With Mushrooms Recipes

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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

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.

ZUCCHINI MUSHROOM BAKE



Zucchini Mushroom Bake image

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

3 cups sliced zucchini
2 cups sliced fresh mushrooms
1/3 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 cup shredded cheddar cheese

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, BROCCOLI, PEPPER AND MUSHROOMS



Baked Zucchini, Broccoli, Pepper and Mushrooms image

These roasted zucchini, broccoli, peppers, onions and mushrooms are one of the quickest, easiest and healthiest recipes you can throw together, and mmmmm... are they so good!! One of the best ways to enjoy veggies even for vegetable haters. The flavor combination is really lovely.

Provided by Alena Tarasevich

Time 23m

Yield 5 servings

Number Of Ingredients 11

1 zucchini (sliced and quartered)
1 yellow squash (sliced and quartered)
2 cups broccoli (cut into florets)
1/2 onion (red, chopped)
1 bell pepper (chopped)
5 ounces mushrooms (cut in halves or quarters)
2 tablespoons balsamic vinegar
2 tablespoons avocado oil
1 1/4 teaspoon thyme
salt
pepper

Steps:

  • Instructions

ITALIAN BAKED ZUCCHINI SIDE DISH



Italian Baked Zucchini Side Dish image

A simple Italian recipe for a delicious zucchini side dish. The cheesy bread crumbs crisp up in the oven, giving the sliced zucchini an added crunch!

Provided by Nesrine

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 4

Number Of Ingredients 6

2 zucchini, sliced
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons dry bread crumbs
1 teaspoon chopped fresh oregano
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 5.9 g, Cholesterol 3.3 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 130.3 mg, Sugar 1.9 g

ZUCCHINI CASSEROLE II



Zucchini Casserole II image

This is a tasty way to use up some of your bumper crop of zucchini.

Provided by Bea Gassman

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 7

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

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.

Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g

ZUCCHINI AND MUSHROOM SKILLET



Zucchini and Mushroom Skillet image

Make and share this Zucchini and Mushroom Skillet recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium zucchini
8 ounces fresh mushrooms, quartered
1 medium onion, sliced
olive oil
2 garlic cloves, crushed
1/2 teaspoon oregano
salt and pepper

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.

Nutrition Facts : Calories 43.2, Fat 0.6, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 8.1, Fiber 2.1, Sugar 4.8, Protein 3.5

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

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.

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

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

LOW CARB ZUCCHINI MUSHROOM BAKE



Low Carb Zucchini Mushroom Bake image

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

Categories     Baked Mushroom Recipes, Dinner Healthy Eating Recipes, Dinner Recipes, Family Dinner Recipes, Keto Dinner Recipes, Keto Zucchini Recipes, Meat-Free Monday Recipes, Mushroom Recipes, Zucchini Casserole Recipes, Zucchini Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Zucchini 3 cups
Mushrooms 2 cups
Onion ⅓ cup
Dried basil ½ tsp
Salt ¼ tsp
Cheddar cheese ½ cup

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

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.

Provided by SWMtnTop

Time 1h5m

Yield 8

Number Of Ingredients 9

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

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.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g

BAKED FISH WITH MUSHROOMS AND ZUCCHINI



Baked Fish With Mushrooms and Zucchini image

Light and delicious. Tilapia is listed but any kind of fish will work with this recipe. This was served with rice pilaf and sauteed spinach.

Provided by LizzyGirl09

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 tilapia fillets
1 medium onion, sliced
1 medium zucchini, diced
2 cups sliced mushrooms (portabella recommended)
2 tablespoons butter
1/4 teaspoon marjoram or 1/4 teaspoon thyme
salt and pepper, to taste
1/4 teaspoon paprika

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



Mushroom, Leek, and Zucchini Gratin image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

BAKED MUSHROOMS WITH ZUCCHINI STUFFING



Baked Mushrooms With Zucchini Stuffing image

Baked mushrooms with zucchini stuffing Chef Sal Scognamillo of Patsy's in New York City takes an Italian favorite and kicks it up a notch.

Provided by gold.klas

Categories     European

Time 40m

Yield 24 mushrooms, 6 serving(s)

Number Of Ingredients 13

1/2 cup canned chopped tomato with juice
1/4 cup olive oil, plus more for coating baking dish
1 medium yellow onion, finely chopped (about 1/2 cup)
2 garlic cloves, finely chopped
3 medium zucchini, rinsed and finely diced (about 1 1/4 pounds)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/2 cup dry breadcrumbs
1/2 cup freshly grated parmigiano-reggiano cheese
1 egg, lightly beaten
24 large white mushrooms, rinsed and patted dry (about 1 pound)

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.

Nutrition Facts : Calories 206.8, Fat 12.7, SaturatedFat 2.9, Cholesterol 40, Sodium 835, Carbohydrate 16.9, Fiber 3.1, Sugar 5.5, Protein 9.3

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From bellyfull.net


PASTA WITH ZUCCHINI AND MUSHROOMS - MANGIA BEDDA
2020-01-15 Fill a large pot with water and bring to a boil. Meanwhile, heat 3 tbsp of olive oil in a large skillet on medium high heat. Sauté the diced onions and add red pepper flakes (if using) for 3 minutes. Add zucchini slices and salt, and stir. Lower heat, cover and cook until tender, about 7 …
From mangiabedda.com


BAKED ZUCCHINI BOATS RECIPE (STUFFED WITH CHICKEN, MUSHROOMS, …
Baked zucchini boats are a perfect option when you want to prepare something particular and super tasty for your family and friends. It is a versatile recipe you can prepare in many different ways. We bring you this simple version with chicken, mushrooms, and parmesan cheese. Garnish them with some fresh herbs as the presentation will already ...
From pasta.com


EASY BAKED ZUCCHINI {GREAT APPETIZER OR SIDE!} - SPEND WITH PENNIES
Preheat oven to 425°F. Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese. Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes. Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.
From spendwithpennies.com


OVEN ROASTED SQUASH AND MUSHROOMS - REAL MOM KITCHEN
2013-05-21 Preheat oven to 425 degrees. Place vegetables on a large rimmed baking sheet.; Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss the vegetables to coat evenly with the oil.
From realmomkitchen.com


ZUCCHINI GRATIN WITH MUSHROOMS {A MEATLESS MONDAY RECIPE
2014-06-16 Cover and cook, stirring occasionally, until tender; about 10 minutes. Add the mushrooms to the pan, then season with nutmeg. Cook uncovered for 5 more minutes. Meanwhile, heat the milk until hot, but do not boil or simmer. Stir in the flour; cook for 1 minute.
From themountainkitchen.com


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