Go Back
- 2 medium zucchinis - 1 cup mushrooms (button or cremini) - 1 red bell pepper - 3 cloves garlic - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and black pepper as needed - 1/2 cup grated Parmesan cheese (or nutritional yeast) - Fresh parsley for garnish - Baking sheet - Parchment paper (optional) - Mixing bowls - Spatula For this easy baked zucchini and mushrooms dish, you will need fresh ingredients. Start with two medium zucchinis. Slice them into half-moons for even cooking. Next, grab a cup of mushrooms. Button or cremini mushrooms work well for this dish. They add great flavor and texture. You’ll also want one red bell pepper. Dice it into bite-sized pieces to mix well with the other veggies. Garlic is key here. Use three cloves and mince them finely to bring out the flavor. Olive oil is essential for roasting. Use two tablespoons of extra virgin olive oil. This helps the veggies to brown nicely. Dried oregano and smoked paprika add a nice twist. Each spice adds a unique taste, so use one teaspoon of each. Don't forget to add salt and black pepper to taste. Lastly, for a cheesy finish, use half a cup of grated Parmesan cheese. If you prefer a vegan option, nutritional yeast works too. Fresh parsley makes a lovely garnish. It adds color and freshness to your dish. Gather your kitchen tools. You’ll need a baking sheet to roast the veggies. Parchment paper is optional but helps with clean-up. Mixing bowls will help you combine everything. A spatula makes tossing the veggies easy. Now that you have all the ingredients and tools, you are ready to create a flavorful delight with your baked zucchini and mushrooms. For the full recipe, check out the details in the instructions section. - Preheat the oven to 400°F (200°C). - Slice the zucchinis into half-moons. - Dice the red bell pepper into bite-sized pieces. - Slice the mushrooms. - Mince the garlic finely. - In a large bowl, mix the sliced zucchinis, mushrooms, and red bell pepper. - In a small bowl, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper. - Pour the olive oil mixture over the vegetables in the large bowl. - Toss everything gently until the veggies are coated. - Spread the mixture evenly on a baking sheet. - Bake in the preheated oven for 20 minutes. - Remove the baking sheet from the oven. - Evenly sprinkle the grated Parmesan cheese over the hot vegetables. - Return the baking sheet to the oven for 5 more minutes. - Garnish with chopped parsley before serving. For the full experience, don't forget to check out the full recipe! To enhance the taste of your baked zucchini and mushrooms, adjust the spices. Start with a teaspoon of smoked paprika and oregano. If you like it spicy, add a pinch of red pepper flakes. You can also try different herbs like thyme or basil. I suggest marinating the veggies for at least 15 minutes. This helps the flavors soak in well. If you have time, letting them sit for an hour boosts the taste even more. Stir the veggies halfway through baking. This step ensures even cooking. If you skip this, some pieces may burn while others stay raw. To get that perfect caramelization, spread the veggies in a single layer. Crowding the pan traps steam and leads to soggy veggies. A hot oven helps in achieving a nice golden color on the edges. For a great meal, pair this dish with a green salad or crusty bread. You can also serve it as a side with grilled chicken or fish. To make it more fun, toss in some cooked quinoa or rice. This adds texture and flavor. For a creative twist, try serving it on toasted bread. Top it with a poached egg for a complete meal. Check out the Full Recipe for more ideas! {{image_4}} You can change up this dish with more veggies. Try adding bell peppers or cherry tomatoes. These give extra color and taste. You can also switch the cheese. Use nutritional yeast for a vegan option. It adds a nice, cheesy flavor without dairy. Add more herbs or spices to boost flavor. Thyme, basil, or even red chili flakes can add depth. If you want protein, consider adding chicken or tofu. Just cook them with the veggies for a hearty meal. Make your dish look beautiful when serving. Arrange the veggies on a colorful plate. You can also pair them with grains like quinoa or rice. A side salad or a light sauce can elevate the meal. For the full recipe, check out Zesty Baked Zucchini & Mushrooms! To store your baked zucchini and mushrooms, let them cool first. Use an airtight container. This keeps them fresh and tasty. Place the container in the refrigerator. Your dish stays good for up to three days. Always check for any bad smells before eating. To reheat your dish, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet. Heat them for about 10-15 minutes, until warm. This method keeps the texture nice. You can also use the microwave if you're in a hurry. But, this may make the veggies a bit soft. Yes, you can freeze baked vegetables! Allow them to cool down first. Then, place them in a freezer-safe bag. Squeeze out all the air and seal it tightly. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven or microwave as needed for the best taste. You should bake zucchini and mushrooms for about 25 minutes at 400°F (200°C). Start by baking for 20 minutes. Then, stir the veggies to help them cook evenly. After stirring, bake for another 5 minutes. This way, they will turn soft and slightly caramelized. Yes, you can use different cheeses. Try mozzarella for a milder taste or feta for added tanginess. If you want a vegan option, nutritional yeast works well. It has a similar cheesy flavor and is a great substitute. This recipe is perfect for meal prep. You can make it ahead and store it in the fridge. Keep it in an airtight container for up to 3 days. When ready to eat, just reheat in the oven or microwave. It tastes great warm or cold. This blog post showed you how to make a tasty dish with zucchini and mushrooms. We explored easy steps, tools, and tips for great flavor. Remember, you can swap out ingredients or adjust spices to fit your taste. Store your leftovers properly so they stay fresh. Whether you serve it warm or cold, this dish is versatile and fun. Enjoy creating your delicious baked vegetables!

Easy Baked Zucchini and Mushrooms

Discover a delicious way to enjoy veggies with this Zesty Baked Zucchini & Mushrooms recipe! Easy to prepare in just 30 minutes, this dish combines tender zucchini, savory mushrooms, and vibrant red bell peppers, all roasted to perfection with fragrant herbs and topped with melted Parmesan. Perfect as a side or main dish, this healthy recipe is sure to impress. Click to explore and bring this zesty delight to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into half-moons

1 cup mushrooms, sliced (button or cremini varieties work well)

1 red bell pepper, diced into bite-sized pieces

3 cloves garlic, minced finely

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese (or substitute with nutritional yeast for a vegan-friendly option)

A handful of fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). This ensures even cooking from the moment you place your veggies inside.

    In a large mixing bowl, combine the sliced zucchinis, mushrooms, and diced red bell pepper. Stir to mix the vegetables well.

      In a separate small bowl, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper until fully blended. This will create a flavorful marinade for the vegetables.

        Pour the olive oil mixture over the vegetables in the large bowl. Using a spatula or your hands, toss the vegetables gently until they are thoroughly coated with the marinade.

          Transfer the seasoned vegetable mixture onto a baking sheet lined with parchment paper or lightly greased to prevent sticking. Spread the mixture out evenly for uniform baking.

            Bake in the preheated oven for 20 minutes. Halfway through the cooking time, give the veggies a good stir to ensure even cooking until they are tender and slightly caramelized at the edges.

              Once baked, remove the baking sheet from the oven. Evenly sprinkle the grated Parmesan cheese over the top of the hot vegetables for a deliciously cheesy finish.

                Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly, giving it a delightful texture.

                  Carefully take the dish out of the oven and allow it to cool slightly. Just before serving, garnish generously with fresh chopped parsley, adding a pop of color and freshness.

                    - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the baked zucchini and mushrooms straight from the baking sheet or transfer to a colorful serving dish. Pair with some crusty bread or a simple green salad for a complete meal. Enjoy!