Zucchini baked with broccoli, mushrooms and carrots
2 servings
50 minutes
Zucchini baked with broccoli, mushrooms, and carrots is a tender, aromatic dish from sunny Italy, where vegetables play a key role in cuisine. The lightness of zucchini pairs perfectly with the rich flavor of mushrooms, sweet carrots, and the freshness of broccoli, creating a harmony of textures and aromas. The secret of the recipe is mustard and tomatoes that add zest and juiciness. Baking in foil preserves the natural juices of the ingredients, giving the dish softness. This dish is perfect for a light dinner or as part of a festive table.
1
Cut the zucchini lengthwise into 2 parts, carefully remove the seeded part. Place these two halves on a plate, cover tightly, and put in the microwave for 10 minutes at 600 W.
- Zucchini: 1 piece
2
Meanwhile, sauté the mushrooms, cabbage, and carrots in a pan until soft (you'll need to stir occasionally and add water). Add pumpkin seeds.
- Champignons: 3 pieces
- Broccoli cabbage: 100 g
- Carrot: 0.5 piece
- Peeled pumpkin seeds: 1 teaspoon
3
Take 2 A4 sheets of foil, place one on top of the other. Place both zucchinis on the foil with the cut sides facing up.
4
Spread with mustard. Fill each half of the zucchini with filling. Place tomato slices on top.
- Tomatoes: 2 g
5
Cover with foil, pinch all ends to create a heavy bundle - and place on the rack for 25 minutes (grill fan, temperature 170 degrees)
- Ground black pepper: to taste
- Ground dried garlic: to taste
- Salt: to taste
6
After 25 minutes, uncover and place under the grill rack for another 10 minutes.