Depending on how you cook the zucchini baked with mushrooms in the oven, you can get either a tasty and easy garnish to the meat, or a full-fledged main course, sufficient to satisfy your hunger alone. In the recipes below, we discuss both options for cooking, providing a few mouth-watering recipes for every taste.
Courgettes stuffed with mushrooms, baked in the oven
Differing neutral taste, the squash "boat" can be combined with a wide variety of vegetables, mushrooms and meat, therefore the composition of the dish you can vary at your discretion.
Ingredients:
- garlic - 2 teeth;
- red onion - 85 g;
- champignons - 130 g;
- tomato - 90 g;
- zucchini - 3 pieces;
- Beef stuffing - 290 g;
- grated cheese - ½ item;
- Balsamic vinegar - 10 ml;
- Dried oregano and parsley - 1 teaspoon.
Preparation
Initially, prepare the zucchini pods themselves, cutting the vegetable in half and taking the core out of it using a spoon. Leave about a third of the pulp on the peel, so that the "boat" keeps the shape.
Now, take care of the rest of the vegetables and mushrooms. Save the onion slices, add mushrooms to them and wait until all the moisture evaporates from them. Mix the roast with minced meat, season with chopped garlic, herbs and pour balsamic vinegar. When the stuffing comes to full readiness, put tomato to it, and then distribute the meat stuffing with vegetables in the cavity of the squash "boat". Sprinkle zucchini cheese and send to a preheated oven for 200 degrees for 20 minutes. Vegetables and mushrooms, baked in a zucchini should be served immediately or stored tightly packed for 3 days.
Baked zucchini stuffed with mushrooms and rice
If you decide to give up meat, then groats can help make a vegetable dish. In this recipe, we use rice, but it can easily be replaced with barley, couscous or kino.
Ingredients:
- zucchini - 2 pcs .;
- rice - ½ item;
- shallots - 1 piece;
- fresh ceps - 200 g;
- green onions - 2 feathers;
- cream cheese - 210 g.
Preparation
Marrows split in half, cut out the pulp from the halves, forming "boats", and then season them and leave to bake at 200 degrees for 20 minutes.
For the filling of mushrooms and rice, save the medium-sized chopped shallots, add to it pieces of white mushrooms and let the last brown. Mix onion-mushroom frying with boiled rice.
Between the cabbage "boats" distribute cream cheese and fill the remaining space with boiled rice. Cook the baked zucchini with rice and porcini mushrooms in the oven for another 7-8 minutes.
Courgettes baked with mushrooms and cheese
If you have ever tried a traditional lasagna, then in the summer it can be replaced with a lighter version with cheese at the base. Such "green" zucchini lasagna can be complemented by any vegetables and mushrooms at your discretion.
Ingredients:
- zucchini - 270 g;
- broccoli - 140 g;
- a stalk of celery - 2 pieces;
- green onions - 4-5 feathers;
- grated cheese - 115 g;
- sheets of pasta for lasagna - 230 g;
- flour - 65 g;
- milk - 680 ml;
- a pinch of nutmeg;
- butter - 45 g.
Preparation
Boil broccoli inflorescences. Squash and grind zucchini with celery slices. When the vegetables are softened and come to full readiness, mix them with the greens of onions.
For bechamel, prepare the base of the fried in butter butter. The resulting mush dilute the milk, add a pinch of muscat, salt, and cook the sauce until thick. Mix the creamy sauce with the green vegetables and spread everything between the layers from the sheets of pasta. Through a layer, pour lasagna with cheese and generously sprinkle the remnants of cheese on top. Send the dish to bake at 180 degrees for 30-35 minutes.