This Baked Zucchini with Mushrooms and Mozzarella recipe is an easy, flavorful dish that’s perfect for a light meal or as a savory side dish. The zucchini is first salted, dried, and coated with a simple olive oil and garlic sauce, then topped with sautéed mushrooms and mozzarella. After baking, the result is a creamy, melty, and slightly crispy dish that’s packed with flavor. The combination of zucchini, mushrooms, and mozzarella is a classic that never fails to please, and it’s quick enough to prepare for any weeknight dinner. Whether you’re a zucchini lover or new to this veggie, this dish will quickly become a family favorite.
Preparation Time:
- Prep Time: 15 minutes (plus resting time)
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients:
For the Zucchini:
- 2 zucchinis, cut into circles
- 40 ml olive oil
- Salt, to taste
- Paprika, to taste
- 2 cloves garlic, minced
- Parchment paper for lining the baking sheet
For the Mushrooms:
- 40 g butter
- 30 ml sunflower oil (for frying)
- 300 g champignons, chopped
- Salt, to taste
- Paprika, to taste
- 2 cloves garlic, minced
For the Topping:
- 150 g mozzarella cheese, cut into cubes
- Breadcrumbs, for sprinkling
For Garnish:
- Fresh parsley, chopped
Instructions:
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Prepare the Zucchini:
- Cut the zucchinis into thin circles.
- Place them in a bowl, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
- After 15 minutes, dry the zucchini slices with a paper towel to remove the moisture.
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Arrange the zucchini slices on the parchment paper.
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Prepare the Sauce:
- In a small bowl, mix together 40 ml olive oil, minced garlic, salt, and paprika.
- Stir well to combine.
-
Coat the Zucchini:
- Drizzle the prepared sauce over the zucchini slices and toss to coat them evenly.
- Place the zucchini in the oven and bake for 20 minutes at 200°C (392°F), or until they are tender and lightly browned.
-
Cook the Mushrooms:
- In a large skillet, melt 40 g butter and add 30 ml sunflower oil over medium heat.
- Once the butter is melted, add the chopped champignons and sauté for about 3-4 minutes, until the mushrooms release their moisture and begin to soften.
- Add salt, paprika, and minced garlic. Stir well and sauté for another 2-3 minutes until the mushrooms are cooked through.
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Assemble the Dish:
- Once the zucchini has baked for 20 minutes, remove it from the oven.
- Spoon the cooked mushrooms evenly on top of the zucchini slices.
- Sprinkle the mushrooms with breadcrumbs and top with the mozzarella cubes.
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Bake Again:
- Place the zucchini back in the oven and bake for an additional 10 minutes at 200°C (392°F), or until the cheese is melted and bubbly.
-
Garnish and Serve:
- Remove from the oven and let cool for a few minutes.
- Garnish with chopped parsley before serving.
Serving Suggestions:
- Serve as a main course with a side of green salad or garlic bread.
- It also works well as a side dish for grilled meats or roasted chicken.
- For a heartier meal, serve with quinoa or rice.
Cooking Tips:
- To make this dish even more flavorful, try adding a splash of balsamic vinegar to the zucchini and mushroom mixture.
- Use fresh mozzarella for a creamier texture, or substitute with a cheddar or goat cheese for a different flavor.
- If you prefer a crispier top, increase the baking time by a few minutes or set your oven to broil for the last 2-3 minutes of cooking.
Nutritional Benefits:
- Zucchini is low in calories and rich in vitamins A and C, which promote healthy skin and immune function.
- Mushrooms are a great source of fiber, vitamins D and B, and antioxidants, which support immune health and overall wellness.
- Mozzarella provides protein and calcium, which are essential for bone health.
- Olive oil and sunflower oil are sources of healthy fats, supporting heart health and reducing inflammation.
Dietary Information:
- Vegetarian: This recipe is perfect for vegetarians.
- Gluten-Free: This recipe is naturally gluten-free. Be sure to use gluten-free breadcrumbs if needed.
- Dairy-Free: You can make this dish dairy-free by substituting the mozzarella with vegan cheese.
Variations to Try:
- Spicy Version: Add some chili flakes or jalapeños to the mushroom mixture for a spicy kick.
- Herbed Variation: Experiment with fresh basil, oregano, or thyme in the zucchini and mushroom filling for added flavor.
- Meat Lover’s Version: Add ground turkey or chicken to the mushrooms for a heartier meal.
Conclusion:
This Baked Zucchini with Mushrooms and Mozzarella is a flavorful, easy-to-make dish that combines the best of zucchini, cheese, and mushrooms. Whether you’re serving it as a side dish or main course, this recipe is a fantastic way to enjoy these nutritious vegetables. The combination of sautéed mushrooms, mozzarella, and a crisp breadcrumb topping makes this dish irresistible and perfect for any occasion.
Frequently Asked Questions (FAQs):
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Can I make this dish ahead of time?
Yes, you can prepare the zucchini and mushroom layers a day ahead. Simply assemble the dish and bake when ready to serve. -
Can I freeze this dish?
Yes, you can freeze the fully assembled dish before baking. Simply cover with plastic wrap and aluminum foil and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes. -
Can I use a different type of cheese?
Yes, you can use parmesan, feta, or goat cheese for different flavor profiles.
Enjoy your Baked Zucchini with Mushrooms and Mozzarella!