Zucchini Mushroom Bake Recipe

Name: Zucchini Mushroom Bake
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbsp. olive oil; 2 garlic cloves, minced; 1 c. sliced mushrooms; 1/2 c. diced red peppers; salt and pepper to taste; 4 oz. Monterey jack cheese, shredded; 1/2 c. chopped onion; 2 c. thinly sliced zucchini; 1/2 tsp. basil leaves; 4 eggs

Servings: persons

1 Tbsp. olive oil
2 garlic cloves, minced
1 c. sliced mushrooms
1/2 c. diced red peppers
salt and pepper to taste
4 oz. Monterey jack cheese, shredded
1/2 c. chopped onion
2 c. thinly sliced zucchini
1/2 tsp. basil leaves
4 eggs

1
Preheat oven to 400u00b0.
2
Heat olive oil and saute onion and garlic.
3
Add zucchini, mushrooms, red pepper and seasonings. Stirring constantly, saute until vegetables are tender-crisp.
4
In a bowl beat eggs; add 2 ounces cheese and the sauteed vegetables, stirring to combine.
5
Grease 8-inch square baking dish with olive oil.
6
Transfer the mixture to baking dish and sprinkle with remaining cheese.
7
Bake at 400u00b0 for 25 to 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. olive oil, 2 garlic cloves, minced, 1 c. sliced mushrooms, 1/2 c. diced red peppers, and more.

Yes, Zucchini Mushroom Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Mushroom Bake

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