Stuffed zucchini ring, vegetarian

Ingredients for 1 servings:

• 1 large slice(s) of zucchini
• some oil for frying
• 1 egg(s)
• 40 g mushrooms, sliced, from the jar
• 4 date tomatoes or cherry tomatoes
• some parsley leaves, fresh
• n. B. Salt and pepper, black, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 37 minutes

Cut out the seeds in the center of a thick zucchini slice (they can be discarded). Heat the oil in a pan, place the vegetable ring in it, cover the pan, and fry over low heat for about 10 minutes. Crack the egg into a bowl, season generously with salt and pepper, and whisk well. Add the drained mushrooms. Quarter the tomatoes and mix them with the egg and finely chopped parsley leaves. Turn the vegetable slice over in the pan, pour the egg and vegetable mixture into the ring, cover, and fry over low heat for another 10 minutes. Then remove the lid, turn the vegetable slice over in the pan, turn off the heat, and let everything stand for another 2 minutes. Arrange the filled vegetable ring on a plate, garnish, and serve. The filling is enough for 3-4 slices of normal-sized zucchini. I was given an XXL zucchini as a gift and tried this recipe on a 3 cm thick slice.