Zucchini with minced meat and mushrooms
6 servings
90 minutes
Zucchini stuffed with minced meat and mushrooms is a harmonious combination of tender vegetable, juicy meat filling, and aromatic mushrooms baked under a cheese crust. This recipe has European roots where baked vegetables with meat filling are traditionally valued. The dish features a rich flavor with light mushroom notes, while the sauce made from sour cream and mayonnaise adds tenderness and juiciness. Baked zucchini is perfect for both everyday dinners and festive tables. They are easily digestible while remaining hearty and nutritious. They can be served as a standalone dish or paired with a light vegetable side. A great option for those who appreciate comforting home cooking.
1
We wash the zucchini and cut them into circles 1-1.5 cm thick, removing the core but not completely, creating a sort of indentation. We place them on a deep baking tray.
- Zucchini: 2 pieces
2
Take the minced meat separately, put it in a pan, add mushrooms, finely chopped onion, grated carrot, as well as salt and favorite spices. Stew for 10-15 minutes.
- Ground meat: 500 g
- Mushrooms: 200 g
- Onion: 3 pieces
- Carrot: 3 pieces
- Salt: to taste
- Seasonings: to taste
3
We put the filling in the zucchini, add a bit of sauce made from sour cream and mayonnaise on top, and then cheese.
- Sour cream: 200 g
- Mayonnaise: 100 g
- Cheese: 100 g
4
Next, mix the remaining mayonnaise with sour cream, add a little water, and pour it into the baking dish to almost cover the zucchini.
- Sour cream: 200 g
- Mayonnaise: 100 g
5
Bake at 180 degrees until done.