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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember first trying a dish like this at a friend's cabin up in the mountains. The air was crisp, the leaves were turning, and the aroma of something warm and savory was wafting from the kitchen. It turned out to be a zucchini bake, but not just any zucchini bake! It was packed with wild rice and mushrooms, making it so satisfying. I knew I had to recreate it. It took a few tries – I nearly set the oven on fire the first time (oops!), but now I've perfected it. This recipe brings back those cozy memories every time I make it and let me tell ya it's worth it!
I'm gonna give you all my secrets and my fails so you can make a healthy tasty zucchini bake from the comfort of you're home, don't worry I made sure to not burn anything down or give ya that feelin'. What sets this bake apart is the combination of textures and flavors. The zucchini offers a slight sweetness that balances beautifully with the nutty wild rice and the umami-rich mushrooms. A creamy sauce, often made with a blend of cheeses and herbs, binds everything together, creating a dish that’s both comforting and elegant. Its a pretty good dish if I do say so myself.
Required Equipments
- 9x13 inch baking dish
- Large skillet
- Large bowl
- Saucepan
- Whisk
- Measuring cups and spoons
Zucchini Bake with Wild Rice and Mushrooms: Frequently Asked Questions
Zucchini Bake with Wild Rice and Mushrooms
This Zucchini Bake with Wild Rice and Mushrooms is a hearty, flavorful vegetarian dish perfect for a cozy dinner or a potluck gathering. It combines the subtle sweetness of zucchini, the earthy notes of wild rice and mushrooms, and a creamy, cheesy topping for a comforting and nutritious meal.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). Grab a 9x13 inch baking dish and grease it lightly with olive oil, or use a cooking spray, either works.
- Cook the wild rice: Rinse 1 cup of wild rice under cold water. In a saucepan, combine the rice with 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the zucchini: Wash and trim 2 medium zucchinis. Slice them into half-moons about 1/4 inch thick. Set aside.
- Sauté the mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced mushrooms (such as cremini or button) and cook, stirring occasionally, until they are browned and softened, about 8-10 minutes. Season with salt and pepper to taste.
- Make the creamy sauce: In a separate bowl, whisk together 1 1/2 cups of heavy cream (or half-and-half for a lighter version), 1/2 cup grated Parmesan cheese, 1/4 cup grated Gruyere cheese (optional, but adds a lovely flavor), 2 cloves garlic minced, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. I sometimes add a pinch of nutmeg for a little something extra, dont tell anyone
- Combine ingredients: In a large bowl, combine the cooked wild rice, sautéed mushrooms, and sliced zucchini. Pour the creamy sauce over the mixture and toss gently to coat everything evenly.
- Assemble the bake: Pour the zucchini mixture into the prepared baking dish. Spread it out in an even layer.
- Top with cheese: Sprinkle an additional 1/4 cup of grated Parmesan cheese or a blend of your favorite cheeses over the top of the bake.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly.
- Rest and serve: Let the bake rest for about 10 minutes before slicing and serving. This allows the flavors to meld together and the bake to set slightly. Serve warm and enjoy every slice!
📝 Notes
- For a vegan version, use plant-based cream, cheese alternatives, and vegetable broth.
- Add other vegetables like bell peppers or onions for extra flavor.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 5 g
Calcium: 200 mg
