Zucchini stuffed with mushrooms and cheese

For the filling, champignons are fried with onions and then stewed in sour cream. Zucchini stuffed with such mushrooms turns out to be tasty and aromatic.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 45 minutes

Ingredients

• Zucchini or zucchini 3 pieces
• Champignons 400 g
• Onion 1 piece
• Vegetable oil 2 tbsp. spoons + for lubrication
• Salt to taste
• Ground black pepper to taste
• Greens to taste
• Sour cream 2-3 tbsp. spoons
• Hard cheese 150-170 g

Cooking method

• Cut the courgettes in half lengthwise. Scrape the flesh out so that you get boats.

• Chop mushrooms and onions finely.

• Heat oil in a skillet and fry the onion lightly.

• Add the mushrooms to the onion and fry, stirring occasionally, until the liquid evaporates from them.

  How and how much to fry champignons

• Season the filling with salt and pepper. Add sour cream, stir and simmer for another 1 minute.

• Add chopped greens, stir and remove from heat.

• Grease a baking dish with oil. Place the zucchini boats there, slices up.

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• Sprinkle a little grated cheese on the bottom of the boats, fill with the mushroom mixture and sprinkle with the remaining cheese.

• Bake in an oven preheated to 200 ° C for about 15 minutes.

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