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Recipe by Sarah Faygie Berkowitz

Zucchini-Mushroom Cheese Bake

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Zucchini-Mushroom Cheese Bake
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

This vegetable-heavy cheese bake is a quick and easy dinner that’s close enough to ziti or lasagna that the kids will love it. And replacing pasta with nutritious vegetables wins you the healthy-chef-of-the-year award, presented by me. Enjoy!      A Food Fight, Round 3 Recipe.

Ingredients

Main ingredients

  • 3 thin green and yellow zucchini

  • 8 ounces (225 grams) Haolam cottage cheese or ricotta cheese

  • 1 egg

  • 16 ounces (450 grams) Haolam shredded mozzarella and cheddar blend, divided

  • 3 cubes Gefen Frozen Basil, or 1–2 teaspoons dried basil

  • 1 pint shiitake or cremini mushrooms, sliced

Wine Pairing

Château Lacaussade Saint-Martin

Directions

Prepare the Zucchini-Mushroom Cheese Bake

1.

Preheat oven to 425 degrees.

2.

Slice zucchini in your food processor to get very thin slices. Toss zucchini slices with cottage cheese, egg, half of the shredded cheese, and basil cubes. Cover and bake for 30 minutes.

3.

Uncover, add sliced mushrooms, and top with remaining cheese.

4.

Bake for another 15–20 minutes, or until tops get golden and bubbly.

Recipe tags

cheese courgettes food fight foodfight mother's day ideas mushrooms squash vegetables weeknight dinner ideas weeknight dinners zucchini zucchinis
Zucchini-Mushroom Cheese Bake

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Yocheved Skaly
Yocheved Skaly
5 years ago

zucchini-mushroom cheese bake what can I substitute basil for?

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Cnooymow{shman
Cnooymow{shman
Reply to  Yocheved Skaly
5 years ago

I would do parsley in a pinch.

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wpdiscuz   wpDiscuz

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