Sarah Brown
Baked zucchini and mushrooms are easy to make and can be used as a side dish for a variety of meals. To make zucchini, you can cut the zucchini lengthwise into halves or quarters, toss with oil, salt, and pepper, and sprinkle with parmesan and breadcrumbs. Bake for 12 to 15 minutes in a hot oven until tender and golden brown. For mushrooms, it is best to roast them in a moderately heated oven to allow them to concentrate their flavor. You can toss them in butter, oil, garlic, salt, and pepper, and spread them on a baking tray. Bake for 18 to 25 minutes at around 220°C/450°F until tender and golden brown.
| Characteristics | Values |
|---|---|
| Type of Dish | Side Dish |
| Cuisine | American |
| Diet | Vegetarian, Vegan, Gluten-free |
| Cooking Method | Baking, Sautéing, Pan-frying, Roasting |
| Ingredients | Zucchini, Mushrooms, Butter, Oil, Garlic, Herbs, Salt, Pepper, Onion, Feta, Balsamic Vinegar, Thyme, Shallots |
| Cooking Time | 15-25 minutes |
| Storage | Refrigerate in an airtight container for 3-5 days |
| Reheating | Microwave or Stovetop |
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What You'll Learn
How to prepare zucchini for baking
Zucchini can be prepared in a variety of ways for baking. Here are some tips and instructions for preparing zucchini for baking:
- Grating: Zucchini can be grated, which is ideal for adding to batters for cakes, pancakes, or quick bread. Grated zucchini adds moisture to baked goods and can be used to reduce the amount of other liquids and fats in the recipe. It is best to use small, unpeeled zucchini, as they have more flavour, are less watery, and have fewer seeds. The grated zucchini should be drained, and the liquid can be added back into the batter for extra flavour and to control the thickness of the pancakes.
- Chopping: For recipes such as zucchini pickles, zucchini escabeche, or roasted zucchini, the zucchini needs to be chopped. If using large zucchini, cut them into fourths lengthwise, and use a sharp spoon to scrape out the seeds and white pithy part, leaving no more than half an inch of flesh. Smaller zucchini can be cut into bite-sized pieces or strips.
- Marinating: For roasted zucchini, a marinade can be made by whisking together olive oil, balsamic vinegar, dried thyme, seasoning, and black pepper. The zucchini is then tossed in the marinade and left for an hour or two before roasting.
- Baking instructions: When baking zucchini bread, it is important not to overmix the batter as this can affect the texture. Add-ins such as nuts or chocolate chips can be folded in along with the zucchini. A standard loaf pan size of 9x5 is recommended. For even cooking, the pan can be lined with parchment paper. The baking temperature is typically around 325°F for 45-50 minutes, and the bread is done when the sides begin to pull away from the pan, and the middle is springy to the touch.
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Baking time and temperature for zucchini
To bake zucchini and mushrooms, you'll need to preheat your oven to 400°F/200°C. While the oven is preheating, prepare the zucchini and mushrooms by washing and cutting them into bite-sized pieces. If you're using large zucchini, cut them into fourths lengthwise and use a sharp spoon to scrape out the seeds and white pith, leaving no more than 1/2 inch of flesh. For the mushrooms, you can use white or brown Cremini mushrooms, cut into similar-sized pieces.
Once your vegetables are prepared, it's time to assemble the dish. Spread the zucchini and mushrooms out in a single layer on a large baking sheet. If you're using two types of vegetables, try to arrange them in an alternating pattern for a visually appealing dish. You can also add other ingredients like onions or shallots, sliced into similar-sized pieces, for additional flavour.
Before placing the baking sheet in the oven, ensure that it is well-oiled or sprayed with a non-stick coating to prevent sticking. Bake the zucchini and mushrooms for 15 minutes, then remove them from the oven and stir to ensure even cooking.
Return the baking sheet to the oven and continue cooking for another 5 to 10 minutes, or until the vegetables are tender and lightly browned. The total baking time should be around 20-25 minutes.
You'll know the zucchini and mushrooms are done when they are fork-tender and have a nice golden colour. Remove them from the oven and serve immediately. You can also sprinkle them with herbs, salt, and pepper, or your favourite spices to enhance the flavour. Enjoy!
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How to prepare mushrooms for roasting
Roasting mushrooms is an easy and delicious way to prepare them. Here is a step-by-step guide on how to prepare mushrooms for roasting:
Cleaning the Mushrooms
Use a damp paper towel to gently wipe any dirt or debris from the mushrooms. Avoid washing the mushrooms under running water, as they will absorb the water and become soggy, affecting their texture during roasting.
Cutting the Mushrooms
Cut the mushrooms into evenly sized pieces. Aim for bite-sized pieces or slightly larger, depending on your preference. If using large mushrooms, cut them into quarters or smaller pieces.
Seasoning the Mushrooms
Place the cut mushrooms on a large baking sheet. Drizzle them with olive oil, ensuring they are well-coated. You can also add other fats like avocado oil, butter, or a combination of oil and butter for extra flavour. Then, season the mushrooms with your desired herbs and spices. Common seasonings include salt, pepper, thyme, rosemary, and bay leaves. You can also experiment with other herbs to suit your taste.
Roasting the Mushrooms
Preheat your oven to a temperature between 375°F and 450°F (depending on your oven and preference). Place the seasoned mushrooms on a foil-lined baking sheet and spread them into a single layer. Roast the mushrooms for 15 to 20 minutes, stirring them halfway through to ensure even browning.
Adding Additional Ingredients
After roasting the mushrooms for the initial 15 to 20 minutes, you can add other ingredients like garlic, salt, and pepper. Stir these ingredients into the mushrooms and return them to the oven for another 5 to 10 minutes. This timing will prevent the garlic from burning or becoming bitter while still allowing the mushrooms to roast properly.
Serving the Mushrooms
Once the mushrooms are golden brown and tender, remove them from the oven. You can serve them as a side dish or use them in other recipes. Roasted mushrooms pair well with proteins, salads, or pasta dishes. Enjoy your delicious and flavourful roasted mushrooms!
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Roasting time and temperature for mushrooms
Roasting is a great way to cook mushrooms, bringing out their savoury flavour and meaty texture. The ideal roasting temperature for mushrooms is between 190°C and 220°C (375°F) and 450°F. At these temperatures, the mushrooms will roast in around 15 to 25 minutes.
Mushrooms have a spongy structure that releases moisture during roasting. This moisture must evaporate before the mushrooms can brown. Draining the liquid partway through cooking can reduce total cooking time and improve browning. Therefore, it is recommended to roast the mushrooms for 15 minutes, drain the liquid, and then return them to the oven.
The mushrooms are done when they are tender and golden or light brown. To ensure even browning, stir or toss the mushrooms halfway through the cooking time.
When roasting mushrooms, it is important to note that their size will affect the cooking time and the amount of liquid released. Larger mushrooms will result in more mushroom juices, which can be used as a flavourful sauce.
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Serving suggestions for zucchini and mushrooms
Baked zucchini and mushrooms are a versatile dish that can be served as a side or a main course. Here are some serving suggestions:
As a Side Dish
Zucchini and mushrooms are a great side dish option, as they can complement a variety of main courses. They go well with proteins such as steak, grilled chicken, scrambled eggs, or tofu sausage. For a more indulgent option, they can be served with buttery baked lobster tails or mozzarella chicken in tomato sauce.
As a Main Course
Zucchini and mushrooms can also be a hearty and satisfying main course for vegetarian or vegan diets. Pair them with homemade garlic bread, or add some protein by tossing in some tofu sausage or scrambled eggs.
With Other Vegetables
This dish can also be part of a larger vegetable spread. Try serving it with roasted summer squash, or baking a sheet pan meal with zucchini, sausage, and other vegetables.
With Specific Flavours
Zucchini and mushrooms are quite versatile and can be paired with specific flavours to create unique dishes. For a tangy twist, add balsamic vinegar and thyme, or a squeeze of lemon juice. For a spicy kick, add some red pepper flakes. For a more subtle flavour, try using butter, garlic, and herbs.
Storage and Reheating
This dish can also be served as leftovers, as it stores and reheats well. Simply place the veggies in an airtight container and refrigerate for 3 to 5 days. To reheat, place the veggies in a skillet over medium-low heat and sauté until heated through. You can also freeze the cooked veggies and reheat them directly from frozen.
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Frequently asked questions
Preheat your oven to 400°F/200°C. Wash and cut your vegetables into bite-sized pieces. You can use a pound of brown Cremini mushrooms, or regular white mushrooms, and one giant zucchini or four smaller ones. Whisk together some olive oil, balsamic vinegar, dried thyme, seasoning, and black pepper to make a marinade. Put the vegetables into a large bowl and toss with the marinade. Spread the vegetables out in a single layer on a large baking sheet and roast for 20 minutes. Stir, then roast for another 15-20 minutes, until the zucchini and mushrooms are tender and lightly browned.
Heat a 10-12 inch skillet over medium heat. Cut off zucchini ends, then cut each zucchini in half lengthwise. Slice into 1/4-inch thick half-moons. Wipe mushrooms clean and cut into 1/4-inch thick slices. Add butter or oil to the pan and melt. Add the zucchini, mushrooms, and onions, arranging them in an even layer. Cook for about 3 minutes before stirring, then stir every couple of minutes for about 6-8 minutes, until the vegetables are tender. Add garlic, salt, and pepper and stir for another 30-60 seconds. Serve immediately.
Cut the zucchini on the thicker side, no thinner than 1/4 inch. Cook the mushrooms first so the moisture is cooked out before adding the zucchini. Wait to add salt until the end of cooking, as salting the vegetables too early can draw out their natural liquids.
