Mushroom Zucchini au Gratin is a simple, yet delicious side dish that can be prepared quickly and easily. It is perfect for a weeknight meal or a weekend dinner party. This dish is a healthy alternative to traditional gratins as it is low in carbs and packed with nutrients.
To prepare this dish, you will need fresh mushrooms, zucchini, and onion, sour cream, flour, salt and pepper, garlic powder, paprika, fresh parsley, and two types of cheese. Preheat the oven to 400°. Start by slicing the mushrooms, zucchini and onions into thin slices. In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté for a minute until soft and fragrant. Add the onions and cook for a few minutes until they are tender, then add the zucchini, cook until slightly softened.
Next, in a small bowl, whisk together the sour cream, flour, salt and pepper, garlic powder, and paprika. Stir into the mushrooms, zucchini, and onions. Stir consistently and bring it up to a boil – then immediately remove from the heat.
Transfer the mixture to a baking dish and sprinkle with the combined parsley and shredded Gruyère and Swiss cheese. Bake in the oven for about 10-15 minutes or until the cheese is golden brown and bubbly. Let it cool for a few minutes before serving.
This dish is not only delicious, but it is also nutritious. Zucchini is a good source of fiber, vitamins, and minerals, while mushrooms are low in calories and high in antioxidants. This dish is also a great way to incorporate vegetables into your diet. You can also customize this dish by adding your favorite herbs and spices.
Mushroom Zucchini au Gratin is a tasty and healthy side dish that can be prepared in minutes. It is a perfect dish to add to your weekly menu as it is both easy and affordable to make. Try this recipe and enjoy the delicious flavors of mushrooms and zucchini combined in a creamy and cheesy gratin.
Mushroom Zucchini au Gratin
- 1 lb (16 oz) fresh mushrooms, sliced
- 1 medium onion, diced
- 1 large zucchini, sliced
- 4 tablespoons butter
- ⅔ cups sour cream
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
- ½ cup fresh chopped parsley
- ½ cup shredded Gruyère cheese
- ½ cup shredded Swiss cheese
Preheat the oven to 400°.
In a medium skillet on low to medium heat, sauté sliced mushrooms in butter until soft. Add diced onions, cook until translucent. Add the zucchini, cook until slightly softened.
In a small bowl, blend the sour cream, flour, salt, garlic powder, paprika, and pepper. Stir into the mushrooms and heat to boiling then remove from the heat immediately. Pour into a small ungreased casserole dish.
Combine the parsley and shredded Gruyère and Swiss cheese, sprinkle on top of the casserole. Bake uncovered for 10 to 15 minutes, or until the cheese is bubbling. Enjoy!