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Grilled Zucchini Casserole with Mushrooms

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Grilled Zucchini Casserole with Mushrooms is an amazing summertime vegetarian comfort food. It’s layered with fresh produce and bursts with smoky, spicy and earthy flavors.One serving of Grilled Zucchini Casserole on white plate with avocado on topZucchini is one of the quintessential summer garden vegetables. It seems that by the end of the summer, many of us have an abundance of it. Zucchini is a super versatile squash and is delicious in so many recipes — from salads and stir-fries, to breads and cakes.

sheet pan with raw sliced mushrooms, jalapenos, onion and zucchiniA Little Bit About Zucchini

Zucchini squash might not seem overly exciting at first, but here are a few interesting facts about it . . .

  • This summer squash is generally thought of as a vegetable, botanically speaking though, it’s actually a fruit.
  • It’s thought that zucchini was first eaten in Italy, in the early 1800’s.
  • Zucchini is a good source of vitamins, minerals and antioxidants. (More information about the health benefits is here.)
  • It’s thought that zucchini was first eaten in Italy, in the early 1800’s.
  • This versatile squash can be eaten raw, and almost every cooking technique can be applied to it.
  • It’s typically not peeled, as its skin is very thin and tasty.

six image grid of steps to make zucchini casseroleWhat’s in Grilled Zucchini Casserole with Mushrooms?

  • zucchini
  • mushrooms
  • black beans
  • onion
  • garlic
  • jalapeño
  • chipotles in adobo sauce
  • cumin
  • mozzarella cheese
  • pepper jack cheese
  • cilantro
  • avocado
  • olive oil, salt, pepper

This is one very hearty vegetarian summer casserole, with a spicy Latin vibe. I think you’ll love it!

top view of baked grilled zucchini casserole, golden on topCan you make Grilled Zucchini Casserole ahead?

Yes! There are a couple options:

  • You can grill the zucchini and sauté the vegetables up to one day ahead. About an hour before serving, assemble, bake and cool.
  • Take it one step further and assemble the casserole a day ahead of time. The next day, about 45 minutes before you want to serve, bake it. 

Can you freeze it?

Yes! Let it cool completely before freezing. It works very well to cut the casserole into portions, and then freeze them separately. This way, you can grab just enough for one or two, if you’d like.

Be sure it’s wrapped very well in a tightly sealed container. It can be frozen for up to three weeks. (I wouldn’t recommend freezing the whole casserole, but it’s great for leftovers.)

baked grilled zucchini casserole, golden on topTime Savers, Tips and Substitutions

  • You can purchase pre-sliced mushrooms. (When they are pre-sliced you still need to wash them!)
  • Feel free to use yellow zucchini if you see it, and a combination of yellow and green would be pretty.
  • Grilling the zucchini adds a lot of the smoky flavor to this recipe. You can however, sauté the zucchini in a cast iron skillet and it will acquire a lovely caramelization which also adds delicious flavor.
  • Avocado, cilantro and jalapeño slices are added to the top of the casserole for the garnish. It brightens up the whole dish and adds great fresh flavor. To save time, you can serve them on the side or skip it.
  • For more heat in this recipe, do not remove all of the jalapeño seeds.

Grilled Zucchini Casserole with Mushrooms with sliced avocado on topI hope you love this summer Grilled Zucchini Casserole with Mushrooms as much as I do!

More delicious summer recipes using zucchini:

5 from 11 votes
Close up of one serving of Grilled Zucchini Casserole on white plate with avocado on top
Print
Grilled Zucchini Casserole with Mushrooms
Prep Time
1 hr 15 mins
Cook Time
20 mins
Cooling Time
15 mins
Total Time
1 hr 50 mins
 

Grilled Zucchini Casserole with Mushrooms is an amazing summertime vegetarian comfort food. It’s layered with fresh produce and bursts with smoky, spicy and earthy flavors.

Course: Main Course
Cuisine: American
Keyword: vegetarian comfort foods, summer grilling, grilled vegetables
Servings: 6
Calories: 349 kcal
Author: Valentina K. Wein
Ingredients
  • 3 pounds zucchini, washed and dried
  • olive oil for the pan and coating the zucchini
  • 3 cups yellow onion, thinly sliced
  • 6 tablespoons jalapeño pepper, washed and dried, seeds removed, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon chipotles in adobo sauce, finely chopped
  • 2 teaspoons ground cumin
  • 2 pounds (about 10 cups) Button or Crimini mushrooms, washed and dried, thinly sliced
  • 1¾ cup cooked black beans, (from scratch or a can -- drain if from a can)
  • 1¾ cup Mozzarella cheese, grated, divided
  • 1 cup Pepper Jack cheese, grated, divided
  • salt and freshly ground black pepper
Garnishes
  • about 1 cup loosely packed cilantro leaves, washed and dried
  • about ½ large avocado, thinly sliced
  • about 2 tablespoons jalapeño pepper, washed and dried, seeds removed, thinly sliced
Instructions

  1. Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don’t have one, use a Chef’s knife. First cut a base by slicing off a thin strip form one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)

  2. Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, generously coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices — there should be about an inch between them. Grill until it's tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.

  3. Preheat the oven to 375°F.

  4. Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo and cumin. Set aside.

  5. Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they’ve shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here’s How to Season to Taste.)

  6. Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Mozzarella and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more — however, the top layer of cheese will be ¾ cup of the Mozzarella and ½ cup of the Pepper Jack.

  7. Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.

  8. Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.

  9. Serve!

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Comments

  1. Marissa says

    Everything about this grilled zucchini casserole is calling my name, Valentina! So many fresh and comforting flavors in one satisfying dish!

    Reply

  2. Eha Carr says

    As in Australia we are blessed with beautiful zucchini the year around and it happens to be one of my very favourite vegetables, my crisper is guaranteed to always have some waiting for inspiration. Your recipe is naturally interesting with its Tex-Mex suggestions more uncommon here. Eat avocadoes almost every day also . . . but shall have to pick another cheese. Personally I do not buy sliced mushrooms as, at least here, they tend to be not as fresh or of the top quality . . . I also never ever wash them . . . we are all different , , , Thanks !

    Reply

    • valentina says

      Thank you, Eha. I eat avocados every day too. During the summer, at least. 🙂 I can’t get enough and seem to add them to almost everything lately. Enjoy! 🙂 ~Valentina

      Reply

    • valentina says

      Thanks, Angie. Yes, that’s exactly what I attempting her — a healthy and hearty lasagna of sorts. Enjoy! 🙂 ~Valentina

      Reply

  4. Ron says

    We love zucchini although we don’t see local grown that often. I guess they don’t like our climate. Ours mostly come from Italy and Spain.
    Great recipe idea, it has me thinking of veg nachos without the chip.

    Reply

    • valentina says

      Ron, I love that comparison of the nachos!! Thank you. Hope all is well in your part of the world — it’s better than it is here for sure. Hoping California takes a turn for the better soon. In the meantime, I’ll just keep cooking. 🙂 ~Valentina

      Reply

  8. David Scott Allen says

    I think I have everything on the list except the avocado and jalapeno – so I think I can live without those. We are buying a lot of squash at the market these days – this week it was all yellow squash. And I bought three bags of mushrooms (sliced) at Trader Joe’s – it is as if I knew you were going to post this. Oh, and I will have to switch out something for the jack cheese – I have cheddar and Gouda. I am sure we will suffer that switch well. Will report back! The nice thing about this Dinner one night, and a couple of lunches to follow! (Leftovers for dinner in our house is verboten… by me! 🙂

    Reply

  9. Kim Lange says

    I love this recipe so much! I cannot wait to make it! My neighbor brought me some zucchini and this looks super amazing! TASTY & Pinning! 🙂 Thanks for sharing.

    Reply

  13. Liz says

    Oh, my, I love everything about this yummy casserole! Since the picky husband won’t eat zucchini OR mushrooms, it would be MY lunch all week long. I can’t wait to give it a try.

    Reply

  14. John / Kitchen Riffs says

    Love zucchini! In fact we’re having it in a stir-fry tonight. Might have to rethink that plan and make this instead — what a wonderful dish. I make something vaguely similar (kinda sorta the same concept, but the flavors are totally different), but really like how you’ve put together this recipe. Thanks.

    Reply

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