Zucchini stuffed with mushrooms
2 servings
40 minutes
Stuffed zucchini with mushrooms is a dish that embodies the warmth and coziness of Ukrainian cuisine. Historically, stuffed vegetables have held an important place in Slavic traditions as they provide a convenient and tasty way to combine seasonal products. The tender flesh of the zucchini infused with the aroma of sautéed mushrooms and fresh tomatoes creates a rich flavor with light woody and sweet-sour notes. Baking in the oven gives the dish softness, while melted cheese adds richness. This treat not only delights the taste but is also healthy – it is rich in vitamins and easy to digest. It can be served as a standalone dish or as a side, pairing excellently with herbs and sour cream. Perfect for a cozy family dinner or festive table.
1
Cut the zucchini in half, then scoop out the flesh from the center.
- Zucchini: 1 piece
2
Chop the mushrooms, fry them in olive oil, then add diced zucchini and tomatoes, and salt. Fry for 5 minutes.
- Champignons: 2 pieces
- Olive oil: 2 tablespoons
- Zucchini: 1 piece
- Tomatoes: 1 piece
- Salt: to taste
3
Salt the zucchinis inside and fill them with vegetable filling. Bake the zucchinis in foil.
- Zucchini: 1 piece
- Salt: to taste
4
Bake zucchini at 180 degrees for about 30 minutes. Five minutes before cooking, sprinkle the zucchini with grated cheese.
- Cheese: 300 g