Best 3 Moms Easy Cheesy Mushrooms And Zucchini Recipes

Indulge in a culinary symphony of flavors with our diverse collection of cheesy mushroom and zucchini recipes. Embark on a delightful journey as you explore a medley of tantalizing dishes, each offering unique taste sensations. From the classic and comforting Cheesy Mushrooms and Zucchini to the innovative Cheesy Mushroom and Zucchini Quesadillas, our recipes cater to every palate and occasion. Discover the delectable Cheesy Mushroom and Zucchini Casserole, a hearty and satisfying meal that is perfect for a family gathering. For a lighter option, try our flavorful Cheesy Mushroom and Zucchini Soup, a creamy and comforting dish that is perfect for a cozy evening. And for those who love a quick and easy meal, our Cheesy Mushroom and Zucchini Stir-Fry is a delightful option that delivers both taste and convenience. With our comprehensive guide, you'll find the perfect cheesy mushroom and zucchini recipe to satisfy your cravings and impress your loved ones.

Let's cook with our recipes!

MOM'S EASY CHEESY MUSHROOMS AND ZUCCHINI

MOM'S EASY CHEESY MUSHROOMS AND ZUCCHINI image

Categories Cheese Vegetable Bake Vegetarian Quick & Easy Healthy

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 medium-sized zucchini, washed well and thinly sliced
½ cup Parmesan cheese
2 onions, thinly sliced
3 garlic cloves, crushed and minced
½ sprig fresh rosemary, chopped
1 tsp. salt
1 tsp. pepper
1 ½ cups fat free sour cream
1 ½ cups low-fat milk
2 cups sliced baby bella or white mushrooms
½ red bell pepper, cored and chopped
1 ½ cups shredded mozzarella cheese

Steps:

Preheat oven to 350°F. Grease a 2-quart casserole dish with butter. In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent. In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese. Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling. Let sit for 10 minutes. Serve hot or warm.

CHEESY CREAMY ZUCCHINI

Cheesy Creamy Zucchini image

This year we had an over abundance of zucchini. I had always only cooked zucchini fried or I used my mothers standard recipe for cheesy zucchini. This is her recipe only creamier and yummier!

Provided by gypsybartender

Categories Vegetable

Time 55m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 large zucchini or 2 medium zucchini
1 medium white onion
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
3 cups of shredded cheddar cheese
salt & pepper

Steps:

Slice and boil zucchini and onion in salted water till fork tender, Drain.
in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
Cool for at least five minutes before serving.

Nutrition Facts : Calories 369.2, Fat 29.9, SaturatedFat 17.6, Cholesterol 76.2, Sodium 705, Carbohydrate 9.4, Fiber 0.8, Sugar 2.8, Protein 16.9

ZUCCHINI AND CHEESE STUFFED MUSHROOMS

Zucchini and Cheese Stuffed Mushrooms image

Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.

Provided by rosasharn

Categories Cheese

Time 35m

Yield 1 dozen appetizers (se, 1 serving(s)

Number Of Ingredients 9

Ingredients

12 fresh mushrooms, 2-inch (about 3/4 pound)
3 cups zucchini, coarsely shredded
1/4 cup lowfat parmesan cheese, 1 ounce
1 tablespoon fat-free mayonnaise
1/8 teaspoon salt
1/8 teaspoon red pepper, ground
1 dash black pepper
1/4 teaspoon Worcestershire sauce
2 teaspoons fat-free parmesan cheese

Steps:

Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
Cover and steam 5 minutes.
Place zucchini on several layers of paper towels; cover with additional paper towels.
Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
Spoon mixture evenly into mushroom caps.
Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
Cover and steam 6 minutes or until mushrooms are barely tender.
Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2

Tips:

Choose small, tender zucchini: Larger zucchini can be tough and watery.
Slice the zucchini thinly: This will help it cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the zucchini will steam instead of fry.
Cook the zucchini until it is golden brown: This will give it a slightly caramelized flavor.
Add the mushrooms towards the end of cooking: This will prevent them from getting overcooked and chewy.
Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a cheese that you enjoy.
Serve immediately: This dish is best served hot and fresh out of the pan.

Conclusion:

This Mom's Easy Cheesy Mushrooms and Zucchini recipe is a quick and easy side dish that is perfect for a weeknight meal. It's also a great way to use up leftover zucchini. The mushrooms and zucchini are cooked in butter until they are tender and slightly caramelized, and then they are topped with a creamy cheese sauce. The dish is then baked until the cheese is melted and bubbly. This dish is sure to be a hit with the whole family!