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. 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 available ingredients!

Summary

Ingredients

• Young zucchini – 3 small
• Champignon mushrooms – 300 g
• Onion – 1
• Hard cheese – 100 g
• Milk – 100 ml
• Flour – 1 tbsp
• Sunflower oil – for frying
• Salt and pepper – to taste

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Instructions

1. Preheat oven to 180°C (350°F). Wash the zucchini, cut off the edges and slice into 4 cm thick rounds.
2. Hollow out each round into a barrel shape, leaving thin walls and a base. A melon baller or teaspoon works well.
3. Grease a baking dish with oil, place zucchini barrels in it and bake for 15-20 minutes.
4. Meanwhile, peel and dice the onion into small cubes. Peel and dice the mushrooms into medium cubes.
5. Heat oil in a skillet and fry the onion until translucent. Add mushrooms and fry over high heat for 5-7 minutes, stirring occasionally.
6. Add flour, salt and pepper. Fry for 1 more minute, stirring.
7. Pour in the milk, bring to a boil and cook, stirring, until the sauce thickens, about 2 minutes.
8. Remove zucchini barrels from the oven. Fill each one with the mushroom filling.
9. Grate the cheese on a coarse grater and sprinkle over the filled zucchini.
10. Bake at 180°C for 20 minutes. Serve as a main dish or side.