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Zucchini stuffed with mushrooms and vegetables

0
1798
Kitchen European
Calorie content 87.1 kcal
Portions 2 port.
Cooking time 70 minutes
Proteins * 8.4 gr.
Fats * 7 gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Zucchini stuffed with mushrooms and vegetables
Content

I want to share with you a delicious recipe for zucchini stuffed with mushrooms and vegetables. The aromatic dish turns out to be dietary and low in calories, and is perfect for a late dinner.

Ingredients

Cooking process

step 1 out of 16
Prepare the required ingredients for the stuffed zucchini.
step 2 out of 16
Wash the zucchini or zucchini thoroughly and let dry. Trim the ends of the courgettes. Cut the young zucchini lengthwise into two parts.
step 3 out of 16
Use a tablespoon to scoop out the zucchini pulp.
step 4 out of 16
Chop the pulp of the zucchini with a knife.
step 5 out of 16
Rinse and dry the leeks, chop finely.
step 6 out of 16
Peel and chop the mushrooms.
step 7 out of 16
Wash the cherry tomatoes thoroughly, cut into thin slices.
step 8 out of 16
Heat the pan well, add a small amount of vegetable oil, put the chopped leeks and fry a little.
step 9 out of 16
Then add the chopped zucchini pulp. Cook for about 5 minutes.
step 10 out of 16
The next step is to add finely chopped mushrooms, mix thoroughly, salt and pepper. Stir occasionally and fry for about 7 minutes.
step 11 out of 16
Grate hard cheese on a fine grater.
step 12 out of 16
Stuff the squash boats with the cooked filling.
step 13 out of 16
Then lay out the cherry tomato slices.
step 14 out of 16
Sprinkle with finely grated cheese on top.
step 15 out of 16
Place the boats in a baking dish pre-oiled with vegetable oil. Place the baking dish in a preheated oven and bake the boats at 180 degrees for about 35-40 minutes. It may take less time, check your oven.
step 16 out of 16
After the time has elapsed, remove the baking dish from the oven. Transfer the boats to a plate and serve in portions.

Bon Appetit!

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