This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini.




  • Bring a large pot of lightly salted water to a boil over high heat. Add the egg noodles, and cook until al dente, 8 to 10 minutes. Drain in a colander, rinse with cold water, and set aside.

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  • Meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the zucchini into the colander with the pasta and set aside. Place the butter, mushrooms, onion, and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt, and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.

  • Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.

Nutrition Facts

444.33 calories; 20.48 g protein; 32 g carbohydrates; 26.92 g fat; 105.08 mg cholesterol; 943.56 mg sodium.Full Nutrition

Reviews (16)

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Most helpful positive review

We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste we have made it with provolone cheddar mozza parmessan.. And it still tastes good.

Most helpful critical review

Really rather bland and mooshey. Wouldn't make again.
18 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 5
  • 2 Rating Star 1
We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste we have made it with provolone cheddar mozza parmessan.. And it still tastes good.
This is a fine recipe that delivers as advertised. You could add a little black pepper or Cajun seasoning to spice it up a bit.
What a great casserole!! I was nervous about it being a microwave dish - I'm so used to cooking casseroles in the stove oven. But it turned out great! I couldn't find Gouda cheese so I bought a 7 oz. package of Feta cheese and a package of shredded Mozzarella cheese. I used the Feta cheese for the first step of paragraph 3. Then I used 1 cup of the shredded Mozzarella for the final step. Very good! Also one suggestion: I stirred the pasta/zucchini combination several times in the colander so as to not let the pasta get rubbery. Thanks for a keeper!!
This is sooooo easy. It took me less than the 50 minutes to complete. It turns out creamy and cheesy and a great change in the way you use your zucchini. I used my stove top for everything except cooking the zucchini. I would make this again. Thanks.
Excellent recipe! I used half the butter to reduce the fat and it still turned out rich and creamy. I also replaced the milk with almond milk which added some nice flavor and traded the Gouda for shredded Italian cheeses! Love how quick and easy this recipe is!
I made exactly as instructed and thought it was pretty good. Next time I will add some red bell pepper for more color and crunch. My vegetarian guest put hot sauce on his and really liked it.
Super easy and super tasty! Will use this as a base recipe and just modify according to what I have on hand. This one's a keeper!
Quick to make easy and tasty! We used Gouda and Goudam cheeses and the flavor was fabulous. I made the mistake of not dumping out the water after steaming the zucchini so it was a little more soup-like. Great flavor. Everybody loved it and so we didn't have any left over for lunch today.
This recipes was very quick and easy to make. The recipe says that it will be ready in 50 minutes but it was more like 25 minutes! I added an extra cup of noodles and added pepper. I did not have enough basil so I added parsley. It could use a little more seasonings but for a basic meal it was delicious and cheap! I cooked everything on the stop top except the zucchini but next time I think that will saute the zucchini with onions mushrooms and garlic.