Zucchini Mushroom Bake


4.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 209.9
  • Total Fat: 9.4 g
  • Cholesterol: 16.4 mg
  • Sodium: 248.4 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 19.5 g

View full nutritional breakdown of Zucchini Mushroom Bake calories by ingredient
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Introduction

ww194
Economy lunch
ww194
Economy lunch

Number of Servings: 2

Ingredients

    PAM spray
    2 tsp Olive or Canola Oil
    1/4 cup chopped onion
    1 garlic clove, minced
    1 cup zucchini
    1 cup sliced fresh mushrooms
    1 red bell pepper diced
    1/4 tsp dry basil leaves
    1/4 tsp Mrs Dash
    4 egg whites
    2 ounces of shredded white cheese [Mozarella]

Directions

Preheat oven to 400 degree F.
Preheat 12-inch non-stick skillet to moderate high, sprayed with PAM.
Add onion & oil to skillet and saute' until translucent. Add zucchini, mushrooms, red bell pepper, garlic & seasoning. Saute' until veggies are crisp tender.; about 5 minutes. Remove from heat.
Grease/Spray an 8X8 Pyrex dish.
Beat the egg whites lightly. Add 1 ounce of cheese. Stir to combine. Add the slightly cooled veggies and stir to combine. Transfer the mixture to the 8x8 Pyrex dish.
sprinkle the remaining cheese on top.
Bake 25 to 30" until puffy and browned. Insert a knife in the center and it should come out clean.

Number of Servings: 2

Recipe submitted by SparkPeople user 60SIXTY.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is very good, I could eat the whole recipe!! - 5/11/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very Very Good. I would use a larger volume of veggies & would like to try it in a smaller baking dish next time. - 4/30/09

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  • I can't believe this is a 2 serving dish! I cut up 6 slices for my weekday breakfast prep. I also had 2oz of homemade turkey sausage to go with each portion. This recipe was very good and filling. It had plenty of flavor and lots of veggies! Definitely adding to my breakfast prepping list! - 8/15/16

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  • Very yummy! I added extra veggies. I prepared it the night before and then put individual servings in to-go containers. The next morning I simply grabbed the pre-portioned container and my breakfast was ready in a snap. Yum! - 1/27/11

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  • This was delicious. even husband liked it - 8/11/09

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