Ingredientes para Zucchini Courgette And Mushroom Casserole
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Cómo preparar Zucchini Courgette And Mushroom Casserole
- Peel 2 medium zucchini (if large) and slice into 1/4-inch thick rounds.
- Dice 1 medium onion.
- In a large pot, cook zucchini and onion in lightly salted boiling water until zucchini is tender-crisp (about 5-7 minutes).
- While the zucchini cooks, butter a 9x13 inch casserole dish.
- Sprinkle 1 cup of bread crumbs evenly over the bottom of the buttered dish.
- Drain the cooked zucchini and onion thoroughly.
- Add the drained zucchini and onion to the casserole dish on top of the bread crumbs.
- Season generously with freshly ground black pepper.
- Arrange 8 oz of sliced mushrooms over the zucchini mixture.
- Pour 1 1/2 cups of your favorite creamy soup (mushroom, cream of chicken, or vegetable) evenly over the mushrooms.
- Sprinkle 1 cup of grated cheese (cheddar, Gruyere, or a blend) over the top.
- Bake at 320°F (160°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
48g
Fat
61g
Carbs
16g
