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Zucchini casserole with mushrooms

0
2758
Kitchen Russian
Calorie content 52.5 kcal
Portions 5 port.
Cooking time 60 minutes
Proteins * 3.7 gr.
Fats * 7 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Zucchini casserole with mushrooms
Content

Zucchini and mushroom casserole turns out to be tender and airy, but at the same time satisfying. Zucchini add extra juiciness to the dish, and mushrooms add unusual flavor notes.

Ingredients

Cooking process

step 1 out of 10
Wash the mushrooms, dry and cut into thin slices.
step 2 out of 10
Fry the mushrooms in vegetable oil, salt and pepper. Fry until the liquid evaporates.
step 3 out of 10
In young zucchini, the skins can be left on, but in mature ones it is better to remove them. Cut the zucchini into strips, sprinkle with seasonings and salt.
step 4 out of 10
Cut the onion into half rings and place on the bottom of the baking dish.
step 5 out of 10
Arrange the zucchini over the onion.
step 6 out of 10
Next comes a layer of fried mushrooms.
step 7 out of 10
Grate the cheese on a fine grater. Mozzarella should be taken dense, called "for pizza". If desired, it can be replaced with regular hard cheese.
step 8 out of 10
Send the casserole to the oven, heated to 180 degrees, for 30 minutes, then take it out, sprinkle with cheese and return it back for another 10 minutes.
step 9 out of 10
Cool the casserole a little in the oven, cut.
step 10 out of 10
Serve with finely chopped parsley.

Bon Appetit!

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