DifficultyBeginner

Zucchini and Mushroom Bake is a tasty side recipe!

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Bone Suckin' Zucchini Mushroom Bake

1

Before cooking the food, slice and quarter the zucchini into medium to large chunks, chop the dill and place them into 2 1/2 cups of boiling water. Parboil (boil long enough to soften) the zucchini and the dill for 2 1/2 minutes. Drain the water and set aside.

2

Place the mushrooms and the flour in a resealable bag and shake until the mushrooms are coated with the flour. In a sauté pan, melt the butter and then sauté the mushrooms for 2 minutes or until the butter is soaked into the mushrooms.

3

In a deep casserole dish, combine the zucchini, mushrooms, Bone Suckin’® Seasoning & Rub and extra Tbsp. of dill with the sour cream. Place the croutons on top of the zucchini and mushroom mixture and place in the oven for 20 minutes at 350˚ F. Enjoy!

External Products

Ingredients

Directions

1

Before cooking the food, slice and quarter the zucchini into medium to large chunks, chop the dill and place them into 2 1/2 cups of boiling water. Parboil (boil long enough to soften) the zucchini and the dill for 2 1/2 minutes. Drain the water and set aside.

2

Place the mushrooms and the flour in a resealable bag and shake until the mushrooms are coated with the flour. In a sauté pan, melt the butter and then sauté the mushrooms for 2 minutes or until the butter is soaked into the mushrooms.

3

In a deep casserole dish, combine the zucchini, mushrooms, Bone Suckin’® Seasoning & Rub and extra Tbsp. of dill with the sour cream. Place the croutons on top of the zucchini and mushroom mixture and place in the oven for 20 minutes at 350˚ F. Enjoy!

Bone Suckin’ Zucchini & Mushroom Bake