Zucchini Courgette And Mushroom Casserole Recipe

A heartwarming family recipe, born from a happy afternoon in the kitchen! My grandmother and I created this delightful casserole when I was 15, using simple ingredients we had on hand. The result? A surprisingly delicious and comforting dish that quickly became a family favorite. This easy-to-make casserole features tender zucchini and courgette, earthy mushrooms, and a creamy, cheesy topping. Perfect for a weeknight dinner or a cozy weekend meal.

Prep Time 15 mins
Cook Time 30 mins
Calories 498.2 kcal
Protein 44g
Rating 4.0 (1 Reviews)
Zucchini Courgette And Mushroom Casserole 32

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Courgette And Mushroom Casserole

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How to Make Zucchini Courgette And Mushroom Casserole

  1. Peel 2 medium zucchini (if large) and slice into 1/4-inch thick rounds.
  2. Dice 1 medium onion.
  3. In a large pot, cook zucchini and onion in lightly salted boiling water until zucchini is tender-crisp (about 5-7 minutes).
  4. While the zucchini cooks, butter a 9x13 inch casserole dish.
  5. Sprinkle 1 cup of bread crumbs evenly over the bottom of the buttered dish.
  6. Drain the cooked zucchini and onion thoroughly.
  7. Add the drained zucchini and onion to the casserole dish on top of the bread crumbs.
  8. Season generously with freshly ground black pepper.
  9. Arrange 8 oz of sliced mushrooms over the zucchini mixture.
  10. Pour 1 1/2 cups of your favorite creamy soup (mushroom, cream of chicken, or vegetable) evenly over the mushrooms.
  11. Sprinkle 1 cup of grated cheese (cheddar, Gruyere, or a blend) over the top.
  12. 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