Zucchini Casserole with Mushrooms and Cheese, in Egg-Cream Filling
by Editorial Staff
Very, very juicy and tender inside zucchini casserole with mushrooms with a crispy, golden brown and appetizing crust.
Ingredients
- Zucchini – 1 kg.
- Onions – 1 pc.
- Mushrooms – 300 g
- Cheese – 120 g
- Cream 20-33% – 200 ml
- Egg – 1-2 pcs.
- Ground paprika – 1 teaspoon
- Vegetable oil – for frying mushrooms
- Salt – 1 teaspoon (to taste)
- Pepper to taste
- Dill greens – to taste
- Parsley to taste
- Fresh basil – to taste
- Butter – for greasing the mold
Directions
- We cut young zucchini into thin semicircles and even in half. Ripe zucchini peel and remove seeds, and then chop. Cut the mushrooms into thin plates. Peel and finely chop the onion.
- Pour some vegetable oil into a preheated frying pan and fry the mushrooms. Add the onion to the mushrooms. Mix and cook until the onion is transparent.
- Add fried mushrooms with onions, salt, pepper, finely chopped dill, parsley and basil to the zucchini. We mix.
- Grease the baking dish with butter. We spread the zucchini with mushrooms.
- Sprinkle with grated cheese on top.
- Stir the egg in a cup, add a little salt, pepper, paprika and cream.
- Pour the filling over the zucchini. We put in the oven to bake for about 30-40 minutes, until the zucchini is ready.
- Give the prepared casserole from the oven and let cool slightly.
- Cut the zucchini casserole with mushrooms, in an egg-cream filling, into pieces and serve. Zucchini casserole is juicy and tender.
Bon appetit!
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