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Zucchini-Mushroom Bake Recipe

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This recipe for Zucchini-Mushroom Bake is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp., plus 1 t. olive oil (divided)
1/2 c. chopped onion
1/2 c. chopped celery
2 garlic cloves, minced
2 c. thinly sliced zucchini
1 c. sliced mushrooms
1/2 c. diced red bell pepper
1/2 t. basil leaves
1/4 t. salt
1/4 t. pepper
4 eggs
4 oz. shredded Monterrey Jack cheese (divided)

Directions:
Directions:
Preheat oven 400º F. In 12-inch skillet, saute' onion and garlic in 1 Tbsp. oil until onion is translucent. Add zucchini, mushrooms, red pepper, and seasonings, stirring constantly. Saute' until vegetables are tender-crisp, about 5 minutes. Remove from heat. In medium bowl, beat eggs, add 2 oz. cheese and the sauteed vegetables and stir to combine. Grease an 8 x 8 x 2" baking dish with remaining t. oil. Transfer vegetable mixture to baking dish and sprinkle top with remaining 2 oz, cheese. Bake for 25 -30 minutes, until knife comes out clean.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I found this recipe in a magazine in about 1990, and it has always been one of my favorites.

 

 

 

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