Savory Mushroom and Zucchini Bake
A delicious and simple casserole that combines tender zucchini with savory mushrooms and sharp cheddar cheese. It's a satisfying dish for any meal.
Equipment
- Casserole dish
- medium bowl
- Steamer,
Ingrediënten
- 1 pound zucchini peeled and cubed
- 1 small onion chopped
- 2 tbsp. butter
- 4 eggs slightly beaten
- 2 c. cheddar cheese grated
- ½ pound mushrooms sliced
- 1 teaspoon dried basil
- Salt and pepper
Instructies
- Preheat the oven to 325°F (160°C).
- Melt the butter in a skillet.
- Sauté the mushrooms and onion until the onion is soft and the mushrooms are tender.
- While the vegetables are sautéing, steam the zucchini until tender and mash it coarsely.
- In a medium-sized bowl, combine the mashed zucchini and eggs.
- Add the sautéed mushrooms and onions to the zucchini-egg mixture and stir to combine.
- Season with dried basil, salt, and pepper.
- Pour the mixture into a greased casserole dish and bake, covered, for about 30 minutes, or until the eggs have set.
- Uncover the dish and sprinkle the grated cheddar cheese on top.
- Continue baking until the cheese is melted and bubbly.
Notes / Tips / Wine Advice:
Summary
This comforting casserole is a fantastic way to enjoy seasonal vegetables. The earthy flavor of mushrooms and fresh basil pairs perfectly with the mild zucchini and sharp cheddar cheese, making for a hearty and simple family meal.
Wine Advice A full-bodied Pinot Noir or an unoaked Chardonnay would be excellent choices to complement the savory, earthy flavors of the mushrooms and the richness of the cheese.
Wine Advice A full-bodied Pinot Noir or an unoaked Chardonnay would be excellent choices to complement the savory, earthy flavors of the mushrooms and the richness of the cheese.
Nutritional Information
Calories: 340 kcal | Carbohydrates: 15 g | Protein: 18 g | Fat: 24 g | Fiber: 3 g | Sugar: 4 g | Salt: 1.1 g
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