Ingredients Needed for Zucchini, Carrot and Mushroom Casserole
For the veggie mixture:
1 tablespoon vegetable oil
1 medium red onion, sliced
2 medium carrots, shredded
5 ounces of mushrooms, quartered
For the casserole:
1 medium zucchini, sliced
2 tablespoons of melted butter
1 tablespoon ginger, shredded
2 tablespoons of canned sweet corn
1 ounce olives
1 ounce green olives stuffed with pimento
1 cup low moisture mozzarella, grated
How to Cook Zucchini, Carrot and Mushroom Casserole
- For the veggie mixture:
Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.
- Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
- For the casserole:
Grill the zucchini slices.
- Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
- Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.