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Vegetarian stuffed zucchini with potatoes and mushrooms

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Ingredients for 4 servings:

  • 2 large zucchini (approx. 1 kg each)
  • 250 g mushrooms
  • 500 g mashed potatoes, ready prepared
  • 1 bunch of spring onions
  • 200 g herb cream cheese
  • 250 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Halve the zucchini crosswise and scrape out the seeds with a spoon. Clean the mushrooms and cut them into strips, and slice the spring onions into rings. Briefly fry the mushrooms and spring onions. Season with salt and pepper and mix with the cream cheese. Combine the vegetable mixture with the mashed potatoes and fill the hollowed-out zucchini. Sprinkle with grated cheese. Bake in the oven at 200°C for about 1 hour, until the zucchini is tender. The amount of filling and the baking time depend largely on the size of the zucchini. Therefore, you should decide roughly whether you need more or less filling and baking time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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