Zucchini “A la Ratatouille” with Mushrooms
by Editorial Staff
Oven-baked zucchini “à la ratatouille” with mushrooms is a simple zucchini dish that will be appreciated by both vegetarians and supporters of a healthy diet.
Ingredients
- Zucchini – 200 g
- Champignons – 4 pcs.
- Soy sauce – 1.5 tablespoon
- Vegetable oil – 2.5 tablespoons
- Greens (parsley, dill, onion) – 30 g
- Salt to taste
Directions
- Cut the zucchini into circles, the thickness of which is no more than 5 mm. (Young fruits do not need to be peeled, but it is better to peel off ripe fruits.)
- We also cut the mushrooms into thin plates.
- Combine the mushrooms and zucchini circles.
- Chop the herbs finely. (You can use any greens that you have – onions, dill, parsley.) Add greens to the zucchini and mushrooms.
- Before baking, marinate the zucchini with mushrooms. For the marinade, combine soy sauce and vegetable oil (1.5 tablespoons).
- Pour marinade over zucchini and champignons, add salt and mix. Salt should be taken into account that soy sauce is also salty, so it is important not to overdo it. Let sit in the marinade for 10 minutes.
- Next, put the zucchini and mushrooms in a baking dish, having previously greased it with oil. (I’m using an earthenware bowl, which can also be used for serving.) Put the zucchini circles in a circle, alternating with mushroom plates. We bake zucchini with mushrooms in the oven for about half an hour.
- Zucchini, baked with mushrooms, turns out to be tender, almost dietary. Great for vegetarians or fasting.
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