Mushroom Julienne in Zucchini
by Editorial Staff
In zucchini season, do not miss the opportunity to pamper yourself and your loved ones with this delicious dish! Small zucchini barrels act as edible cocotte makers for mushroom julienne. And all this yummy is baked under cheese in the oven! The dish turns out to be very tasty, aromatic and original, although it is prepared simply and from the available ingredients!
Cook: 50 mins
Servings: 3
Ingredients
- Prepare the required ingredients.
- Turn on the oven to heat up to 180 degrees. Wash young zucchini, cut off the edges. Cut the zucchini across into washers about 4 cm thick.
- Now make barrels from the washers, removing some of the pulp so that thin walls and a bottom remain. It is convenient to use a special spoon-noisette for this, although this task can be done with a teaspoon.
- Lubricate the mold with sunflower oil and put the zucchini barrels into it. Send the form to the preheated oven for 15-20 minutes. Until then, prepare the filling.
- Peel the onion and cut it into small cubes.
- Peel the champignons, cut into medium cubes.
- Heat the sunflower oil in a skillet. Fry the onion until transparent.
- Add mushrooms to the pan to the onion and fry over high heat for about 5-7 minutes, stirring occasionally.
- Season the mushrooms with salt, pepper, and flour.
- While stirring, fry the mushrooms and onions for another 1 minute.
- Now pour in the milk.
- Bring to a boil and cook, stirring occasionally, until the sauce thickens for minutes 2. The sauce thickens quickly.
- Remove the zucchini kegs from the oven. The oven does not need to be turned off.
- Place the mushroom filling in them.
- Grate hard cheese on a coarse grater.
- Spread the cheese over the stuffed squash, covering the filling.
- Bake mushroom julienne in zucchini at 180 degrees for 20 minutes.
- Serve mushroom julienne in zucchini as a separate dish or as a side dish with meat.
Bon Appetit!
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