Savory Baked Zucchini and Mushroom Casserole
Indulge in the delightful flavors of this Savory Baked Zucchini and Mushroom Casserole, a dish inspired by traditional Italian cuisine. Perfect for those seeking a hearty yet healthy vegetarian option, this recipe combines fresh zucchini and mushrooms with a rich blend of eggs, breadcrumbs, and parmesan, creating a texture reminiscent of a classic frittata. Ideal for serving at family gatherings or as a comforting weeknight meal, this casserole is not only satisfying but also showcases the vibrant colors and earthy flavors of summer vegetables. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this dish is sure to impress everyone at the table.
N/A
Servings
100
Calories
9
Ingredients
Ingredients
Fresh mushrooms
1 lb (sliced)
Medium onion
1 (chopped)
Vegetable broth
1 cup (canned is fine)
Large eggs
3 (beaten)
Zucchini
4 large (shredded (about 2 lbs))
Fine dry breadcrumbs
1/2 cup
Grated parmesan cheese
1/4 cup
Pepper
1/4 teaspoon
Dried oregano
1/4 teaspoon
Instructions
1
In a large nonstick skillet, combine the sliced mushrooms, chopped onion, and 1/2 cup of water. Cook over medium-high heat, stirring often until the liquid has evaporated and the vegetables begin to brown.
2
To deglaze the pan, add 1/3 cup of vegetable broth, stirring vigorously to scrape up any browned bits from the bottom of the skillet. Continue to cook, stirring occasionally until the vegetables brown again.
3
Repeat the deglazing and browning process two more times, using another 1/3 cup of broth each time. This should take around 15 to 20 minutes total, and the onions should become a golden brown.
4
Once cooked, remove the skillet from heat and let it cool slightly.
5
In a large mixing bowl, beat the eggs until well blended. Stir in the shredded zucchini, browned mushroom mixture, breadcrumbs, grated parmesan cheese, pepper, and oregano until fully combined.
6
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or oil.
7
Pour the vegetable and egg mixture into the prepared baking dish, spreading it out evenly.
8
Bake the casserole uncovered in the preheated oven for approximately 35 minutes, or until the center appears set when the dish is gently shaken.
9
Allow the casserole to cool for 5 minutes before slicing and serving. Enjoy warm!
Nutrition Information
2.5g
Fat
13.75g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Zucchini and Mushroom Casserole?
It is a healthy vegetarian dish combining fresh zucchini and mushrooms with eggs, breadcrumbs, and parmesan cheese for a frittata-like texture.
Is this recipe vegetarian?
Yes, this recipe is 100% vegetarian.
How many calories are in this casserole?
There are 100 calories per serving in this dish.
What are the main ingredients?
The main ingredients include fresh mushrooms, zucchini, onions, vegetable broth, eggs, breadcrumbs, and parmesan cheese.
How do I prepare the zucchini for this recipe?
You should shred about 2 lbs of zucchini, which is typically 4 large zucchinis.
What type of mushrooms should I use?
The recipe calls for 1 lb of fresh sliced mushrooms.
Can I use canned vegetable broth?
Yes, canned vegetable broth is perfectly suitable for this recipe.
How long does it take to brown the vegetables?
The process of browning and deglazing the mushrooms and onions takes approximately 15 to 20 minutes.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the casserole bake?
Bake the casserole uncovered for approximately 35 minutes until the center is set.
What size baking dish is recommended?
A 9x13-inch baking dish is the recommended size.
Is this a low-fat dish?
Yes, it is a low-fat option with only 2.5g of fat per serving.
How many eggs are used in the recipe?
The recipe requires 3 large beaten eggs.
What is the texture of the finished casserole?
The texture is rich and reminiscent of a classic Italian frittata.
Do I need to grease the baking dish?
Yes, grease the dish with cooking spray or oil before adding the mixture.
How do I know when the casserole is finished?
The center should appear set when the dish is gently shaken.
How long should the dish cool after baking?
Allow the casserole to cool for at least 5 minutes before slicing.
What seasonings are used in this casserole?
It is seasoned with 1/4 teaspoon each of pepper and dried oregano.
Can I make this recipe gluten-free?
Yes, you can substitute the standard breadcrumbs with gluten-free breadcrumbs.
How much protein is in one serving?
Each serving contains 3.75g of protein.
How many carbohydrates are in this dish?
There are 13.75g of carbohydrates per serving.
What is the deglazing process mentioned in the instructions?
Deglazing involves adding vegetable broth to the skillet to scrape up the flavorful browned bits from the bottom.
Do I need to peel the zucchini?
No, you can shred the zucchini with the skin on to add color and nutrients.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this dish suitable for family gatherings?
Yes, it is an ideal dish for family gatherings or as a comforting weeknight meal.
What cuisine inspired this recipe?
This recipe is inspired by traditional Italian cuisine.
Can I substitute the parmesan cheese?
Yes, other hard cheeses like Pecorino Romano or shredded mozzarella can be used as substitutes.
What type of breadcrumbs should I use?
Fine dry breadcrumbs are best for achieving the intended texture.
Can I add other herbs to this recipe?
Yes, fresh basil or parsley would be excellent additions to complement the Italian flavors.
How many zucchini are required?
The recipe calls for 4 large zucchinis, totaling approximately 2 lbs.