Savory Zucchini and Mushroom Bake with Creamy Cheese Sauce

This Baked Zucchini with Mushrooms and Cream is a delightful and comforting dish that combines tender zucchini, earthy mushrooms, and a rich, creamy sauce. Topped with melted cheese, this dish is perfect for a cozy dinner at home.

The zucchini slices are fried until golden brown, adding a wonderful texture and flavor. The creamy sauce, made with sautéed vegetables, cream, and nutmeg, provides a luxurious and rich taste that pairs beautifully with the zucchini. Topped with cheese and baked to perfection, this dish is sure to be a hit with your family and friends.

Recipe:

Ingredients:

  • Olive oil
  • 2 zucchini
  • 1 onion
  • 2 tablespoons butter
  • 1 carrot
  • 300 grams mushrooms
  • 1 tomato
  • 1 tablespoon flour
  • 400 grams cream
  • Fresh parsley
  • 100 grams cheese
  • Salt to taste
  • 1/2 teaspoon nutmeg
  • Pepper to taste

Directions:

  1. Prepare the zucchini:
    • Cut the zucchini into 1 cm thick slices.
    • Heat olive oil in a pan over high heat and fry the zucchini slices until golden brown. Set aside.
  2. Prepare the vegetables:
    • Finely chop the onion and carrot.
    • In the same pan, add 2 tablespoons of butter and sauté the onion and carrot until softened.
    • Add the finely chopped mushrooms and cook until the liquid has evaporated.
  3. Add the tomatoes:
    • Dice the tomato after removing the seeds.
    • Add the diced tomato to the pan with the vegetables and cook for a few more minutes.
  4. Prepare the cream sauce:
    • Sprinkle 1 tablespoon of flour over the vegetable mixture and stir well to combine.
    • Gradually add 400 grams of cream, stirring constantly to prevent lumps.
    • Season with salt, 1/2 teaspoon nutmeg, and pepper to taste.
    • Simmer the mixture over low heat for 5 minutes until it thickens.
  5. Combine and bake:
    • Preheat the oven to 180°C (350°F).
    • In a baking dish, arrange the fried zucchini slices in a single layer.
    • Pour the creamy vegetable sauce over the zucchini.
    • Sprinkle with freshly chopped parsley and 100 grams of grated cheese.
    • Bake in the preheated oven for 10 minutes, or until the cheese is melted and golden brown.
  6. Serve:
    • Remove from the oven and let it cool slightly before serving.
    • Garnish with additional parsley if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 350 kcal (approx.) | Servings: 4 servings

TIPS AND SHARING IDEAS

  • Zucchini Selection: Choose firm, medium-sized zucchini for the best texture and flavor. Smaller zucchini tend to be more tender and less watery.
  • Mushroom Variations: Feel free to use a mix of mushrooms, such as button, cremini, or shiitake, to add more depth of flavor to the dish.
  • Herb Options: You can add other herbs like thyme, rosemary, or basil to enhance the flavor of the dish.
  • Cheese Choices: Experiment with different types of cheese, such as Gruyère, mozzarella, or Parmesan, for a unique twist.
  • Cream Substitute: If you prefer a lighter version, you can use half-and-half or milk instead of cream. Add a bit of cornstarch to thicken the sauce if needed.
  • Serving Suggestions: Serve this dish as a main course with a side salad or as a side dish to grilled chicken or fish.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: This dish can be prepared ahead of time and frozen. Just assemble the dish, cover tightly with aluminum foil, and freeze. Bake from frozen, adding an extra 10-15 minutes to the baking time.