In summer, mushrooms with zucchini can greatly diversify the casual table. And for the holiday of them you can build a lot of very tempting dishes. A little culinary imagination - and this season’s cheapest vegetable turns into a masterpiece worthy of the attention of the most avid gourmet.
Cream of champignons with zucchini
One of the fairly straightforward ways to cook mushrooms with zucchini, while giving a simply amazing result. First, a third kilo of champignons is cut into medium slices and sent to the pan. While the mushrooms are fried, a pair of small zucchini is peeled and cut into small cubes. When the mushrooms reach half ready, zucchini slices and finely chopped four cloves of garlic are poured into them. Already at the very end, the dish is added to taste, peppered and flavored with a spoon (without a slide) of nutmeg. After three minutes of stewing, low-fat cream is poured (about a glass and a half), and after five minutes the meal is ready.
Summer stew
Practically any vegetables can be put in this dish. Good in stew and mushrooms with zucchini. To create such a dish, a quarter kilogram of small champignons is cut in half and fried to a light brown hue, then salted, peppered and laid out on a plate. A finely chopped onion is poured in their place. When its cubes become transparent, circles of two zucchini are added. For greater beauty, it is better to take one green and one yellow. At the same moment, the squares of the big bell pepper are placed. Stew is stewed under the lid; five minutes before removing from the burner, halves of several cherry tomatoes, mushrooms and half a glass of sour cream are added to it. And already in finished form, food is sprinkled with chopped feathers of onions.
Stuffed Boats
Again, anything can serve as a filling, but zucchini with mushrooms and rice are especially successful. Vegetables are washed and dried, cut along, and the insides are carefully removed with a spoon. By all rules, half a glass of rice is boiled and cooled. The medium-sized onion finely crumbles and stains in sunflower oil. A little less than half a kilogram of chopped mushrooms is poured to fry. When ready, season with salt, turmeric and pepper. Both components of the filling are mixed, complemented by chopped green onions and distributed into “boats”. A spoonful of broth - mushroom or chicken is poured into each. Zucchini halves are placed on a baking sheet, sprayed with oil and hide in the oven for a third of an hour.
Squash and mushroom casserole
A very tempting recipe, according to which you can cook zucchini with mushrooms and tomatoes in the oven! The onion is finely chopped and fried, a third of a kilogram of champignons are added to it. Five minutes later, the pan is removed from the fire. Two good zucchini rub large, juice from them is not squeezed. Two crushed garlic cloves, chopped fresh herbs of your choice, salt and pepper and two beaten eggs are added to the vegetables. Flour (a couple of spoons with a good slide), half a teaspoon of baking powder, and after mixing, mushrooms are poured here.
The resulting mass is distributed in a greased form, thin circles of a couple of tomatoes are laid out on top, and finally the design is crushed by grated cheese. Casserole is put in the oven for half an hour. When the cheese is browned, you can cut and serve.
Fancy julienne
Many housewives prepare this French dish for the holidays, traditionally using ceramic cocotte makers or dough baskets. We offer a very tasty alternative: zucchini with mushrooms and cheese in the oven, where the vegetable replaces the cocotte. A large zucchini is cut with rather thick washers. A glass of a suitable diameter cuts out (extrudes) the center. You can cut it with a knife, if you prefer. Kruglyashi are cut along and nested in place - they will be bottoms. The resulting "cocotte" are laid out on a greased sheet.
The filling for julienne is prepared in a classic way: the onion is fried, then chopped champignons are added to it. When they reach half readiness, cream is poured (a glass for a quarter kilogram of mushrooms), and at the very end - flour well mixed in water (2 tablespoons). Salt, pepper are added, everything is mixed until some thickening. The bottom of each cocotte is sprinkled with grated cheese, the filling is placed on top, the “structure” is completed again with cheese. After a quarter of an hour spent in the oven, the julienne will be ready. So that they do not fall apart when removing from the baking sheet, you need to wait until the "cocotte" slightly cooled down.
Romanian mushrooms with zucchini
It would seem that no exotic ingredients - and at the same time a completely unusual and unforgettable taste. Three zucchini are cut into circles, sprinkled with salt and ten minutes old. A little flour is laid out on a flat large plate. Each circle of vegetable in it falls off and fries over a rather high fire until brown. Pieces of five tomatoes are cut - also in circles. And now it's unusual: everyone is used to putting hard cheese into business, and for this Romanian dish you need cheese. A 200-gram slice is rubbed with a coarse grater, a bunch of green onions finely crumbles. A dish is assembled in a baking dish: fried zucchini is placed in the first layer , tomato rings are placed more densely on them, which are sprinkled with feta cheese and greens. Rubbed slightly frozen butter on top. The form is placed in the oven until a tan appears.
Korean snack
Strictly speaking, it was not Koreans who came up with it, however, according to the method of preparation and the seasonings used, the dish became known as Korean. The main components in it are zucchini, mushrooms, carrots. Zucchini - four pieces, weighing about 700 grams - are cut thinner by straws and salted. A third of a kilogram of mushrooms crumbles like a vegetable and quickly, about 5 minutes, boil in salted water. A large carrot rubs, preferably with a Korean grater. For her lack of - just big. All ingredients are mixed and flavored with three chopped finely but not crushed garlic slices and a bag of Korean carrot seasoning. For refueling, combine three tablespoons of vinegar, an equal amount of vegetable oil, salt and sugar. The finished salad is covered with a plate smaller in diameter of the salad bowl, pressed down with a load and hidden in the cool for four hours. It harmonizes perfectly with any baked or fried meat and is stored for a long time, so it makes sense to procure it for the future - you will meet the prepared guests fully equipped: such zucchini with mushrooms and carrots will be very handy.