Zucchini Courgette And Mushroom Casserole Recipes

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ZUCCHINI (COURGETTE) AND MUSHROOM CASSEROLE



Zucchini (courgette) and mushroom casserole image

My grandmother and I came up with this recipe when I was about 15. I liked to cook and she loved showing me new things. We wanted something different and these ingredients we just happened to have in the house or garden. We were both totally suprised at how great it really was. It quickly became a family favorite.

Provided by Bruce

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -8 zucchini
1 can cream of mushroom soup
6 -8 mushrooms (sliced)
1/2 medium onion
1 tablespoon butter
1 1/2 cups breadcrumbs
1 teaspoon salt
pepper
2 cups grated cheese (I like sharp cheddar, swiss or tasty)

Steps:

  • Peel zucchini if very large and slice.
  • Dice onion.
  • Cook both in salty water till zucchini slices are soft but not mushy.
  • Butter bottom and sides of casserole dish.
  • Pour in bread crumbs and swirl around till butter is coated.
  • Bottom should have a heavier layer on it.
  • Drain zucchini and onion thouroughly.
  • Place in casserole dish on top of bread crumbs
  • Sprinkle with pepper to taste.
  • Cover with mushrooms and pour soup over the dish.
  • Sprinkle on grated cheese.
  • Cook at 320F degrees (160 C) till cheese melted.

Nutrition Facts : Calories 498.2, Fat 24.4, SaturatedFat 12.3, Cholesterol 43.8, Sodium 2006.2, Carbohydrate 50.2, Fiber 5.3, Sugar 12.1, Protein 22.3

ROGER VERGé'S ZUCCHINI AND TOMATO CASSEROLE (TIAN DE COURGETTES ET TOMATES)



Roger Vergé's Zucchini and Tomato Casserole (Tian de Courgettes Et Tomates) image

Craig Claiborne brought this recipe to The Times in a 1981 article about the late Roger Vergé, a founding father of nouvelle cuisine. This is an adaptation of Mr. Vergé's dish. It requires a little time, but it's a perfect way to celebrate summer's bounty.

Provided by Craig Claiborne

Categories     dinner, main course, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium-sized red peppers, about 1/2 pound, optional
6 medium-sized zucchini, about 1 3/4 pounds
4 large red, ripe tomatoes, about 2 1/2 pounds
1 large onion, about 1/2 pound
1/3 cup plus 1/4 cup olive oil
1/2 cup water
1 tablespoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon dried thyme or 4 sprigs fresh thyme broken into small pieces

Steps:

  • If the peppers are to be used, preheat the broiler. Place the peppers under the broiler and roast until they are burnt on one side. Turn and roast on the other side. Continue turning until roasted all over, top and bottom. Put in a plastic bag to cool. Peel. Discard the stems and seeds. Cut the peppers into thin strips. There should be about three-quarters of a cup.
  • Trim off the ends of the zucchini. Using a swivel-bladed vegetable cutter, trim off the sides of each zucchini, leaving intervals of green to make a pattern. Cut the zucchini on the bias into quarter-inch slices. There should be about seven cups.
  • Remove the cores from the tomatoes. Cut each tomato slice about one-third inch thick.
  • Peel the onion and cut it in half crosswise. Cut each half into very thin slices. There should be about two cups. Put the onion in a heavy saucepan.
  • Add one-third cup of oil and the water to the onion. Bring to the boil and cook over relatively high heat about 10 or 12 minutes. When ready, the onion will be nicely glazed and lightly browned. Do not burn.
  • Preheat oven to 350 degrees.
  • Spoon the onion over the bottom of an oval or rectangular baking dish (a dish that measures about 13 1/2 by 8 by 2 inches is ideal). Sprinkle the garlic and pepper strips over the onion.
  • Arrange a layer of tomatoes, letting them lean at an angle against the sides of the baking dish. Arrange a layer of zucchini against the tomatoes. Continue making layers until all the tomatoes and zucchini are used. Sprinkle with salt and pepper to taste and the thyme. Dribble the remaining one-quarter cup of oil over all.
  • Place in the oven and bake 30 minutes. Increase the oven heat to 475 degrees and continue baking about 45 minutes. At this point the top of the vegetables will be quite dark. Press the vegetables down with a flat pancake turner. Return to the oven and continue baking 15 minutes. Serve hot or cold.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 936 milligrams, Sugar 9 grams

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

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.

COTTAGE CHEESE AND ZUCCHINI CASSEROLE



Cottage Cheese and Zucchini Casserole image

Bake this Cottage Cheese and Zucchini Casserole for a warm and comforting dish. Serve up this creamy vegetable delight and enjoy with the family.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 16 servings

Number Of Ingredients 13

2 Tbsp. oil
4 small zucchini (1 lb.), sliced
4 small yellow squash (1 lb.), sliced
1/4 lb. sliced fresh mushrooms
2 cloves garlic, minced
3 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
4 green onions, sliced
1/4 cup chopped fresh basil
2 Tbsp. flour
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper

Steps:

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
  • Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
  • Bake 45 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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

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

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Top Asked Questions

How to cook zucchini and mushrooms in a pan?
Slice the zucchini in half lengthwise and then cut into slices. Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside. Next, add the other 2 Tbsp of the oil and the sliced zucchini.
How long do you cook zucchini for in a skillet?
In the meantime, heat up olive oil in a 12-inch skillet set over medium-high heat. Add diced onions to the hot oil and cook for 3 minutes. Stir in garlic and cook for 15 seconds. Add zucchini and mushrooms; season with salt and pepper, and cook for 5 minutes, or until just tender.
How do you cook zucchini for spaghetti sauce?
Add diced onions to the hot oil and cook for 3 minutes. Stir in garlic and cook for 15 seconds. Add zucchini and mushrooms; season with salt and pepper, and cook for 5 minutes, or until just tender. Stir frequently. Drain pasta and return it to the pot.
What is Italian style zucchini and mushrooms?
Italian style zucchini and mushrooms is a vegan dish that’s absolutely packed with flavor. Eat it for lunch with crusty bread or use as a side dish. Originally published July 9, 2012. Growing up, this is the way I always ate zucchini. No spiralized salads or zucchini bread.

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