Mushroom Julienne in Zucchinis
by Editorial Staff
Don’t miss the opportunity to treat yourself and your loved ones to this delightful dish during the zucchini season. Zucchinis here act as edible cocotte for mushroom julienne. And this dish is baked with cheese in the oven! It is very tasty, flavorful, and unique, although it is cooked very easily and from available ingredients!
Cook: 50 mins
Servings: 3
Ingredients
- Zucchini – 2 pcs. (500 g)
- Champignons – 250 g
- Milk – 130 ml
- Hard cheese – 80 g
- Onions – 1 pc.
- Flour – 2 teaspoon.
- Sunflower oil – 40 ml
- Salt – to taste
- Pepper – to taste
Directions
- Turn on the oven to preheat up to 180 degrees. Cut the edges of the zucchinis. Cut them crosswise into pucks about 4 cm thick.
- Make kegs out of the pucks by removing some of the pulp so that the thin walls and the bottom remain. It is convenient to use a special baller spoon for this purpose, although this task can also be done with a teaspoon.
- Grease a baking dish with sunflower oil and put the zucchini kegs in it. Place the dish into the preheated oven for 15-20 minutes. Meanwhile, prepare the filling.
- Chop the onion.
- Cut the champignons into medium dice.
- Heat the sunflower oil in a frying pan. Fry the onions until transparent.
- Add the mushrooms to the pan with the onions and stir-fry over high heat for about 5-7 minutes. Salt and pepper, and sprinkle them with flour. Stir-fry for 1 more minute.
- Pour the milk in the pan. Bring it to a boil and cook for about 2 minutes, stirring occasionally, until the sauce thickens. The sauce will thicken quickly.
- Take the zucchini kegs out of the oven. The oven can be left on.
- Place the mushroom stuffing into them.
- Grate the hard cheese on a coarse grater.
- Spread the cheese on the stuffed zucchini covering the filling.
- Bake the mushroom julienne in zucchini at 180 degrees for about 20 minutes.
Serve the mushroom julienne in zucchinis as a separate dish or as a side dish to meat.
Enjoy your meal!
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