Zucchini Bake

Wow, I can’t believe it has been a week since I have actually made something to eat in this home! Grumpy worked a really full week (77 hours by Friday) and then he was on call this weekend. Last night he didn’t get home until 8:30 PM and he had no desire to eat. Good thing, because at that time of night – I have no desire to cook! He went out on another call today (and I actually went with him and read in the van while he was doing his “thang”) and since we stopped at Arby’s at about 2ish, I decided we really didn’t need much of a dinner. However, it is 6:30 pm here and I decided to make a veggie dish that I had been wanting to make from Taste of Home. This recipe really appealed to me because I love mushrooms, I love onions, and I love zucchini! However, I did change it up a bit for our tastes. My changes are noted in red on the recipe.

Zucchini Bake
from Taste of Home
2 cups sliced zucchini
1-1/2 cups sliced mushrooms (I used 1-8 oz package of pre-sliced mushrooms-probably closer to 2 cups)
1/4 cup sliced onion (I used 1 whole small onion)
3 cloves garlic, sliced (this is my addition – no garlic called for in the recipe, but it just felt like it needed garlic!
1/2 cup shredded cheddar cheese (I used white cheddar)
1/2 tsp basil (I didn’t measure this – I only sprinkled it on – generously)

In a greased shallow 1-qt. baking dish, layer zucchini, mushrooms, garlic and onion. Sprinkle with cheese and basil. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until vegetables are tender. Yield: 4 servings. I ended up having to bake it for a total of 45 minutes. At 30 minutes the onion slices were still crunchy and raw tasting.

It was so yummy!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>