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Zucchini with vegetarian mushroom filling

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Ingredients for 2 servings:

  • 2 zucchinis
  • 1 onion(s)
  • 500 g mushrooms
  • 200 ml cream
  • 100 ml white wine
  • 100 g mountain cheese, grated
  • some clarified butter
  • some cornstarch
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini and boil in salted water for about 15 minutes. Halve the cooked zucchini and scoop out the flesh with a teaspoon. Sauté the diced onion in a little clarified butter until translucent. Add the sliced ​​mushrooms and the scooped-out zucchini flesh. Sprinkle with a little cornstarch and deglaze with white wine. Simmer for about 5 minutes, then add 100 ml of cream and season to taste. Pour the remaining cream into a baking dish and season lightly. Fill the zucchini with the mushroom mixture and place in the baking dish. Sprinkle with mountain cheese and bake at 200°C for about 30 minutes.

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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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