Zucchini and Mushrooms

I thought I had a good idea for a casserole type dish of zucchini and mushrooms. I saw some really nice local zucchini and mushrooms on sale, so it just made sense. I scribbled down a bunch of ideas, from fritters, to pancakes, to this baked dish. I thought wild rice would be a good addition, and the grassy flavor would go well with the vegetables.

I made the wild rice, and got everything together way too late one night, and by the time I got it out of the oven it was almost 10:00 which is way to late for me to have dinner especially on a weeknight. I didn’t wait for it to cool enough to set, I just cut myself a piece (which fell apart) and thought ‘eh’. Into the fridge it went, and the next day I reheated a piece (now easy to cut) for dinner. It wasn’t bad, but I already had a bad attitude about it, so I decided it wasn’t good enough for the blog. On day three my daughter had some and declared it delicious, and definitely good enough to offer to you.

It is a mix of a crustless quiche and a casserole. As with many of the recipes here there is a good amount of flexibility in what you add. I made mine as simply as possible, just adding the raw vegetables to the dish. You could intensify the flavor by sautéing the mushrooms. You could add other vegetables, like asparagus, shredded carrots, or yellow squash, and if you had leftover rice you could substitute that for the wild rice. I like the goat cheese because I like the creaminess and tang it offers, but feel free to use some other cheese of you prefer. Essentially this is a great way to use whatever summer veggies you have on hand.  

Zucchini and Mushroom Bake

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Serves	6
Prep time	20 minutes
Cook time	1 hour
Total time	1 hour, 20 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish

Ingredients

• 2-3 Small zucchini
• 8oz cremini mushrooms (white ot baby bellas would work too)
• 1 cup cooked wild rice
• 4 Large eggs
• 12oz cream
• 4oz fresh goat cheese (crumbled)
• 2 teaspoons dill (or 2 TBL chopped fresh dill)
• 2 teaspoons kosher salt
• fresh gound pepper

Directions

Step 1

Preheat oven to 350F Slice vegetables thinly

Step 2

Beat eggs and cream together, add spices

Step 3

In a separate bowl mix together vegetables and wild rice Put into an 8X8" baking dish Top with cheese Pour egg mixture over vegetables Bake for one hour, or until a knife inserted comes out clean