Zucchini, Carrot and Mushroom Casserole







A recipe allowed in a / / / diet.

Hearty and warming go hand in hand with this vegetarian casserole. Make a base from grilled zucchini and fill it with a savory veggie mixture from smooth and mildly sweet carrots, pleasantly chewy mushrooms, and savory onion. Top it with gooey mozzarella, pungent ginger, sweet corn, and salty olives. This will only make your casserole even tastier.

Nutritional Chart

Calories: 187 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 14 g
  • 9 g

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 Make Zucchini, Carrot and Mushroom Casserole

  1. For the veggie mixture:

    Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.

  2. Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
  3. For the casserole:

    Grill the zucchini slices.

  4. Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
  5. Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.

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