Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. &mdash;Jacquelyn Smith, Carmel, Maine

Zucchini Mushroom Bake

zucchini

mushrooms

onion

basil

salt

cheddar cheese

5g protein. <B><b>Diabetic Exchanges</b>: </B> 1 medium-fat meat

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.

My husband, who is usually not a big fan of zucchini, gobbled up 2 hearty servings of this veggie dish.  I'll gladly make it again anytime!

My family liked this very much.  The zucchini was done, but still crisp.  I used Kraft Triple Cheddar with a touch of Philadelphia cheese and sprinkled a few buttered Ritz cracker crumbs on the top after adding the cheese.  It made such a nice presentation that I plan to add it to my list of recipes to prepare for a company meal.

Deserved 5-stars, but needed a little something... I modified this recipe and had amazing results: coated cooking dish with olive oil,  1/4 cup parm and bread crumbs, added some cherry tomatoes. IT WAS AMAZING!

Great recipe for the abundance of zucchini a garden can provide.  Keep the slices thin.

I liked it I used Wisconsin White Cheddar instead and added a little salt because it was a tad bland.

Love it as a summer side!  So tasty and quick.  I like to add cherry tomatoes and yellow squash too.

Quick and easy to make. I used pepper jack cheese to spice up alittle.

My husband and I both enjoyed this recipe.  I used shredded, reduced fat 4 cheese Italian; added 1/2 tsp. oregano and cooked it for 40 mins., covered (due to the high altitude).  It turned out great!

Didn't give it 5 stars because the zucchini was dried than I liked.  I added 1/2 cup of sliced cherry tomatoes and sprinkled with parmesan  cheese.  It was fabulous.  Quick and easy too.

Delish! Omitted the onions only because my family doesn't like onions unless they're grilled or sauteed;  Added baby carrots and thin-sliced yellow squash to add more color and flavor; Dashed some Italian seasoning blend throughout the layers of veggies; topped with a handful of garlic-cheese croutons, then topped with the shredded cheese.  Tender, flavorful with a touch of crunch :-)

When I showed the recipe to my daughter this morning, the first thing she said was that I would have to jazz it up with more seasoning as it looked too bland as is.   I chose to add Italian seasoning,  more salt and pepper and sprinkled Italian seasoned bread crumbs over top before baking.  We loved it!

Enjoyed the dish, make a few edits for added flavor. We don't do yellow cheeses or much dairy so I omitted the cheese and tossed the veggies with olive oil and also added crushed red pepper for extra flavor.

Needs Italian  seasoning like basil, oregano, and DEFINATLY  GARLIC.  some mozzerella with provolone  blend by Sargento is a big plus. Is also a good recipe to toss some cooked chicken into for a main dish.

Like this simple dish. I have a similar one i use for lunch. Mine does not have mushrooms and i add v-8 juice and panko breadcrumbs which thicken the juice.

I simply used pre-sliced zucchini and mushrooms. Recipe was prepared as presented!

Since my squash and zucchini have started coming in the garden and I had some mushrooms I needed to use I made this yummy side dish for supper yesterday. It was easy, and healthy. I baked mine uncovered a little longer than called for because I like my squash a little firmer.

I made this with fresh basil. Next time I will play around with fresh flat leaf parsley and added seasonings such as Dash or something like that, and garlic. I feel it needs some more flavor too. But it's an excellent concept to bake fresh vegetables in a simple dish like Europeans often do. This would be good with other vegetables such as summer squash, eggplant, fresh corn, and/or tomato.

This was not bad. Not enough flavor. I used mexican mix cheese. Not sure if that was why there was not much flavor. I thought it would have had more

zucchini mushroom bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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