Zucchini Mushroom Vegetable Bake with Cheese

This Zucchini Mushroom Vegetable Bake with Cheese is a mouthwatering, wholesome dish that’s bursting with flavor and packed with nutritious ingredients. Tender zucchini, earthy mushrooms, crunchy carrots, aromatic onions, and garlic are combined in a rich, creamy egg mixture and topped with melted cheese and crispy breadcrumbs. Oven-baked to golden perfection, this hearty vegetarian casserole is perfect for lunch, dinner, or even brunch. Easy to prepare and irresistibly delicious, this recipe guarantees satisfaction for every family member or guest, making it a must-try addition to your culinary repertoire.

Preparation, Cook, and Total Time

• Preparation Time: 25 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 5 minutes

Yield: 6 servings
Cuisine: European/International

Ingredients (in Cups and Grams)

• Eggs – 3 large

• Salt – to taste (about 1½ teaspoons, divided)

• Heavy cream – 100 ml (½ cup)

• Zucchini – 1 kg (about 4 medium-sized), thinly sliced or grated

• Olive oil – 3 tablespoons (45 ml), divided

• Black pepper – 1 teaspoon (divided)

• Carrot – 1 large (about 150 g), grated or thinly sliced

• Onion – 1 medium (100 g), chopped

• Garlic – 2 cloves, minced

• Dried thyme – ½ teaspoon

• Mushrooms (Champignons) – 300 g (3 cups), sliced

• Spring onions – 2 tablespoons, finely chopped

• Breadcrumbs – ½ cup (60 g)

• Cheese (such as mozzarella or cheddar) – 150 g (1½ cups), shredded

Directions

Step 1: Prepare the Zucchini

• Slice or grate zucchini thinly. Place zucchini in a bowl, sprinkle lightly with salt, mix well, and set aside for 15 minutes.

• Drain zucchini thoroughly, squeezing out any excess moisture with your hands or using a clean kitchen towel.

Step 2: Prepare the Egg and Cream Mixture

• In a mixing bowl, whisk together eggs, heavy cream, salt, and half the black pepper until smooth and well combined. Set aside.

Step 3: Sauté the Vegetables

• In a skillet, heat 2 tablespoons olive oil over medium heat.

• Add chopped onion, grated carrot, minced garlic, and mushrooms. Cook for 7–8 minutes, stirring occasionally until softened and slightly golden.

• Season with salt, remaining black pepper, and dried thyme. Remove from heat and allow to cool slightly.

Step 4: Assemble the Bake

• Preheat the oven to 180°C (350°F).

• Grease a baking dish lightly with olive oil.

• Layer drained zucchini evenly on the bottom of the dish.

• Spread sautéed mushroom and vegetable mixture evenly over zucchini.

• Sprinkle chopped spring onions evenly across vegetables.

• Pour the egg and cream mixture evenly over the vegetables.

Step 5: Add Toppings

• Evenly sprinkle breadcrumbs on top to create a crispy topping.

• Sprinkle shredded cheese generously over the breadcrumbs. Drizzle lightly with remaining olive oil.

Step 6: Bake

• Bake in the preheated oven for 40 minutes, until the top is golden brown, bubbly, and the center is fully set.

• Allow to cool for about 5 minutes before serving.

Serving Suggestions

• Serve warm with crusty bread or garlic bread for dipping.

• Pair with a fresh mixed green salad tossed in a tangy vinaigrette dressing.

• Enjoy alongside roasted potatoes or steamed rice for a more substantial meal.

• Complement with your favorite sauce, such as tomato basil sauce or yogurt dip.

Cooking Tips

• Ensure zucchini is properly drained to prevent a watery bake.

• Use fresh, firm mushrooms for optimal taste and texture.

• Adjust seasoning according to personal preference, adding more herbs or spices if desired.

• Allowing the casserole to rest briefly before serving helps achieve clean slices.

Nutritional Benefits

• Zucchini: Low-calorie vegetable rich in fiber and vitamins A and C, beneficial for immune health and digestion.

• Mushrooms: Contain antioxidants, selenium, and vitamin D, boosting immunity and bone health.

• Carrots: High in beta-carotene and fiber, supporting eye health and digestion.

• Cheese and Eggs: Excellent protein and calcium sources, vital for muscle strength and bone health.

Dietary Information

• Contains dairy, eggs, and gluten (from breadcrumbs).

• Can easily adapt to gluten-free by substituting gluten-free breadcrumbs.

• Vegetarian-friendly and high in protein.

Nutritional Facts (per serving)

• Calories: approximately 320 kcal

• Protein: 14 g

• Carbohydrates: 18 g

• Dietary Fiber: 3 g

• Fat: 22 g

• Saturated Fat: 9 g

• Cholesterol: 140 mg

• Sodium: 550 mg

Storage

• Refrigerate leftover bake covered or in airtight containers for up to 3 days.

• Reheat thoroughly in oven (350°F/180°C) or microwave until hot.

• Can be frozen for up to one month; thaw overnight and reheat gently before serving.

Why You’ll Love This Recipe

• Wholesome and Nutritious: Packed with fresh vegetables and protein-rich ingredients.

• Easy and Convenient: Simple preparation and minimal hands-on time, perfect for busy weeknights.

• Versatile: Easily adaptable to include favorite vegetables or cheeses.

• Family-Friendly: Mild yet flavorful enough to please both adults and kids.

• Delicious Comfort: A hearty casserole that’s both healthy and comforting.

Recipe Conclusion
This Zucchini Mushroom Vegetable Bake with Cheese is a nutritious, flavorful dish that’s incredibly satisfying and comforting. Whether you’re cooking for a family meal, hosting friends, or looking for a nourishing meal prep option, this bake delivers a delightful dining experience. With its golden crust, vibrant vegetables, and melted cheese topping, it’s sure to become a household favorite.

Frequently Asked Questions (FAQs)

• Can I prepare this recipe ahead of time?
  Yes, assemble the dish, cover, refrigerate, and bake fresh when ready.

• Can I substitute other cheeses?
  Yes, cheddar, gouda, Parmesan, or Swiss cheeses all work wonderfully.

• Is this dish suitable for vegetarians?
  Absolutely! This recipe is entirely vegetarian.

• Can I add other vegetables to the dish?
  Yes, bell peppers, tomatoes, broccoli, and spinach are excellent additions.

• Can I freeze this casserole?
  Yes, freeze tightly wrapped portions for up to one month.

• How do I ensure the casserole isn’t watery?
  Draining zucchini thoroughly helps avoid excess moisture.

• Can I omit breadcrumbs?
  Yes, breadcrumbs add crunch, but they’re optional.

• How can I make this gluten-free?
  Simply use gluten-free breadcrumbs or omit them altogether.

• What kind of mushrooms should I use?
  White button, cremini, or portobello mushrooms all work well.

• Can I make this dish dairy-free?
  Yes, substitute dairy-free cream alternatives and vegan cheese.

Bonus Variation: Italian-Inspired Zucchini Bake

• Add sliced tomatoes, fresh basil, oregano, and mozzarella for a Mediterranean twist.

Bonus Variation: Spicy Vegetable Bake

• Include chili flakes, cumin, and extra garlic to create a spicy, flavorful dish.