Stuffed Zucchini with Mushrooms
Mushrooms and zucchini complement each other perfectly, creating a filling yet light dish. This recipe is for 2 servings.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- zucchini 300 g
- mushrooms 100 g
- cherry tomatoes or 1 medium tomato 5-6
- leek or 150 g onion
- cheese 50 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Cut the zucchini lengthwise into two halves.
Step 2 of 14
Remove the pulp using a teaspoon.
Step 3 of 14
Dice the pulp.
Step 4 of 14
Finely chop the onion.
Step 5 of 14
Finely chop the mushrooms.
Step 6 of 14
Slice cherry tomatoes into rounds (or dice a regular tomato).
Step 7 of 14
Sauté the onion in vegetable oil.
Step 8 of 14
Add the zucchini pulp. Fry for 5–7 minutes.
Step 9 of 14
Add the mushrooms, salt and pepper. Fry for 5–7 minutes.
Step 10 of 14
Grate the cheese using a fine grater.
Step 11 of 14
Fill the zucchini halves with the prepared mushroom filling.
Step 12 of 14
Place tomatoes on top.
Step 13 of 14
Sprinkle the dish with cheese.
Step 14 of 14
Transfer the zucchini to a baking pan and place in the oven. Bake at 180 degrees for 35–40 minutes.