Casserole with Mushrooms and Zucchini

Recipe from Lily Moore
Casserole with Mushrooms and Zucchini
Cooking time: 45 min
Servings 4
This casserole recipe is perfect for healthy vegetable breakfast lovers.


  • Onion
    2 pieces
  • Mushrooms
    8,8 oz
  • Zucchini
    14,1 oz
  • Pasta (e.g. Gemelli)
    8,8 oz
  • Salt
    to taste
  • Grated Parmesan
    0,9 oz
  • Thyme
    8 springs
  • Canned cherry tomatoes
    14,1 oz
  • Pepper
    to taste
  • Cream fresh
    5,3 oz
  • Mozzarella
    5,3 oz
  • Olive oil
    2 tbsp

Nutrition facts per serving

  • Calories

    537 kcal

  • Protein

    20 g

  • Fat

    26 g

  • Carbohydrates

    50 g


  • Cut the onion into half rings. Peel and quarter the mushrooms. Then peel the zucchini, cut it lengthwise into quarters and then cut into pieces. Meanwhile, сook the pasta in boiling salted water.

  • Heat the olive oil in your pan and sauté the mushrooms and onion for 3 minutes. Then add chopped zucchini and fry for 7 minutes. Drain the liquids from the canned tomatoes. Season the zucchini mixture with pepper and salt. Add the thyme, sour cream and Parmesan. Then drain the pasta and stir.

  • Cut the mozzarella into cubes. Pour half of the pasta mixture into a baking dish (10 Inch). Put half the tomatoes and mozzarella, top with the remaining pasta, tomatoes and mozzarella, sprinkle with the remaining Parmesan. Bake in your oven preheated to 428℉ for 15 minutes.


  • You can use eggplants instead of zucchini.

  • Decorate with chopped parsley before serving.

Bon Appetit!

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