Zucchini (courgette) and mushroom casserole

“My grandmother and I came up with this recipe when I was about 15. I liked to cook and she loved showing me new things. We wanted something different and these ingredients we just happened to have in the house or garden. We were both totally suprised at how great it really was. It quickly became a family favorite.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel zucchini if very large and slice.
  2. Dice onion.
  3. Cook both in salty water till zucchini slices are soft but not mushy.
  4. Butter bottom and sides of casserole dish.
  5. Pour in bread crumbs and swirl around till butter is coated.
  6. Bottom should have a heavier layer on it.
  7. Drain zucchini and onion thouroughly.
  8. Place in casserole dish on top of bread crumbs
  9. Sprinkle with pepper to taste.
  10. Cover with mushrooms and pour soup over the dish.
  11. Sprinkle on grated cheese.
  12. Cook at 320F degrees (160 C) till cheese melted.

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