Zucchini baked with mushrooms, sour cream, and cheese, and even with the addition of aromatic garlic – this is a simple, but the very appetizing dish that can be easily served on a festive table. Zucchini and mushrooms go well in taste, the dish turns out to be juicy, tender, and aromatic.
Summary
| Cook Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Servings (Default: 3) |
Ingredients
Ingredients- Young zucchini – 450-500 g
- Champignons – 200 g
- Sour cream – 100 g
- Garlic – 2 cloves
- Hard cheese – 60 g
- Vegetable oil – 50 ml
- Salt to taste
- Ground black pepper – to taste
- Ground paprika – 0.5 teaspoon (to taste)
Instructions
- Wash and dry the zucchini, cut off the edges. Cut the zucchini into slices.
- Wipe the champignons with a damp kitchen towel. (Do not wash the mushrooms underwater so that they are not saturated with excess moisture.) Cut the mushrooms into plates.
- Heat the pan well. Fry all the zucchini slices on each side for 3 minutes, until golden brown.
- After the zucchini, heat the pan again, add oil, and fry the mushrooms for 4 minutes.
- Grate hard cheese on a coarse grater. Peel and finely grate the cloves of garlic.
- Preheat oven to 180 degrees. Prepare an ovenproof dish, layout the zucchini and mushrooms in layers, sprinkle each layer with salt and pepper. (Spices can be used to your liking.)
- Pour sour cream over vegetables with mushrooms, sprinkle with garlic and paprika.
- Cover with grated hard cheese put in an oven preheated to 180 degrees.
- Bake vegetables in the oven for 20-25 minutes.
- After a while, arrange the appetizing dish on plates and serve. You can serve it yourself or with meat and poultry dishes.
Good appetite!
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