Mountain Man’s Mushroom Zucchini Bake


Being blessed by having an over-abundance of zucchinis is great, since they can be used in so many different ways. One of the wonderful things about zucchinis, other than their outstanding health benefits, is that they tend to take on the flavor of whatever they are cooked with. That is one of the things that make the mushroom zucchini bake so popular. Garden fresh zucchinis are best, but even store-bought zukes produce a very tasty and satisfying dish. This is just one of the mushroom and zucchini dishes I make, since the two go so well together.

This recipe is a variation of another mountain man’s recipe that uses mashed potatoes instead of zucchini, but although the recipes are similar, the flavor is quite different. Still, this zucchini recipe is very good tasting and it is also filling. This could also be used as either a side dish or a main dish and since it contains no meat, it should appeal to vegetarians.

For best results, the zucchini should be peeled and if it is large enough to start producing seeds, it should also be cored.

Mushroom Zucchini Bake Ingredients:

4 cups zucchini, in 1 inch cubes
1 cup onion, diced
1 pound mushrooms, sliced
2 bell peppers, cut in rings
2 cups colby-jack or cheddar cheese, shredded
3 large eggs, scrambled
3 tablespoons real butter
1 tablespoon fresh garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage

Mushroom Zucchini Bake Instructions:

1. In a medium pot and over medium heat, boil the zucchini, covered, in just enough water to keep it from burning. Cook the zucchini until it is tender, about 10 minutes.

2. Remove the zucchini from heat and strain out the water, then mash the zucchini.

3. Fry the mushrooms, onions and garlic in the butter over low heat, stirring frequently, until the onions are translucent.

4. Mix the zucchini, mushroom mixture and eggs, pouring this into a baking pan or casserole pan. Top everything with the herbs, bell pepper rings and cheese, in that order.

5. Bake at 350 F for 30 minutes.

If you want this to be more like a caserole than just a baked dish, sprinkle seasoned bread crumbs over the top prior to baking. This dish can also be garnished with fresh parsley for a wonderful effect.

Mushroom zucchini bake is filling, so it goes well with foods that aren’t as filling, such as seafood salads. It also goes well with lean cuts of meat and is excellent when served with venison steak.

This dish is delicious and healthy, yet it is also filling. It isn’t difficult to fix, but the zucchini takes on the flavor of the onions, mushrooms and bell peppers. This is a great way to cook zucchinis, particularly if you find yourself with an abundance.


    1. Rex Trulove Post author

      One thing that I’ve found that might be useful to you; the more cheese you use, the more filling it becomes. I’ve also added Mozzarella in addition to the other cheese and like how it turns out that way, too.

  1. Gil Camporazo

    I am wondering what is this mushroom zucchini. This is the first that I see this kind of plant. I have seen several kinds of mushrooms in our place, but not this one. As I first look at the picture, I thought it was a papaya.

    1. Rex Trulove Post author

      Mushrooms and zucchini’s are two different ingredients. The picture is of a zucchini, though, a kind of summer squash that has greenish skin and very pale flesh. It is grown throughout the US, Canada, Europe, Asia, India and the Philippines, though the squash is known by different names depending on where it is grown. It is often called courgette in some places. However, if you Google “zucchini”, you should get a better idea of what it is and might recognize it as something you’ve seen in your stores. In stores, the fruits are usually sold when they are only six inches long or so, but I like letting mine grow until they are about two feet long and much larger around. When they get this big, it is easy to get 4 cups off of just one fruit. (It is sold as a vegetable, but it is technically a fruit.)

    1. Rex Trulove Post author

      I love the flavor combination. I also love the combination of tomatoes and zucchini’s and have quite a few recipes for those two as well. 😀

    1. Rex Trulove Post author

      Oh, it is definitely delicious. It is good even to people who don’t like squash (as long as you don’t tell them what it is).

    1. Rex Trulove Post author

      I grow zucchinis every year and since they are so prolific, I have gobs of ways to prepare them. 🙂 I use them mashed in several recipes, as well as chopped, diced, whole, shredded….

    1. Rex Trulove Post author

      We’re the same way. I like to use a recipe like this as a base recipe and add different things until I come up with new recipes. Of course, I also love veggies out of the garden more than those that come from the store, too. 🙂

    1. Rex Trulove Post author

      Most of my recipes are easy. I don’t like to spend extra time when I could be eating. LOL I do love cooking and science, though.

  2. Kyla Matton Osborne

    This casserole sounds delicious! I love zucchini in almost any dish – and mushrooms too, as I’m sure you’ve realized by now! I’ve pinned the recipe so I can try it 🙂

    1. Rex Trulove Post author

      I think you’ll like it. The flavor is very good and it is filling. It is also healthy, which is just one more plus. 🙂

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