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Zucchini Mushroom Bake

Diet.Guru's picture
  Olive oil 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Thinly sliced zucchini 2 Cup (32 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Basil leaves 1⁄2 Teaspoon
  Eggs 4
  Shredded monterey jack cheese 4 Ounce, divided
  Salt To Taste
  Pepper To Taste

Preheat oven to 400°F.
In 12-inch skillet heat 1 tablespoon oil; add onion and garlic and saute until onion is translucent.
Add zucchini, mushrooms, red pepper, and seasonings and, stirring constantly, saute until vegetables are tender-crisp, about 5 minutes; remove from heat.
In medium bowl beat eggs; add 2 ounces cheese and the sauteed vegetables and stir to combine.
Grease an 8 x 8 x 2-inch baking dish with remaining teaspoon oil; transfer vegetable mixture to dish and sprinkle with remaining 2 ounces cheese.
Bake for 25 to 30 minutes (until puffy and browned and a knife, inserted in center, comes out clean).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 964 Calories from Fat 642

% Daily Value*

Total Fat 73 g111.7%

Saturated Fat 29.1 g145.5%

Trans Fat 0 g

Cholesterol 945.9 mg315.3%

Sodium 1463.1 mg61%

Total Carbohydrates 27 g9.1%

Dietary Fiber 5.2 g20.9%

Sugars 11.4 g

Protein 54 g107.5%

Vitamin A 100.2% Vitamin C 226.5%

Calcium 98% Iron 28.7%

*Based on a 2000 Calorie diet


Zucchini Mushroom Bake Recipe