How to cook zucchini with champignons in the oven, a quick and tasty recipe

I often prepare this vegetable side dish during zucchini season. I also often make different marinades - sometimes I mix mayonnaise with sour cream, sometimes with low-fat yogurt, but most often I mix sour cream with a chicken egg - my family loves this filling the most. The side dish turns out juicy and tasty if you like this combination of products.

To prepare zucchini with mushrooms baked in the oven, prepare the ingredients according to the list. Wash the vegetables under running water and dry.

Peel the champignon caps, cut into four parts, and place in a deep bowl.

Cut the zucchini into large pieces, chop the onion finely and add to the mushrooms.

Salt the vegetables, pepper, add mayonnaise. If mayonnaise is fatty, mix it with sour cream.

Mix everything thoroughly so that all the vegetables are covered with mayonnaise, transfer to a baking dish. If desired, you can add chopped garlic.

Place tomatoes cut in half on top; they will add juiciness to the baked vegetables.

If you want a cheese crust, sprinkle the vegetables with grated cheese at the beginning of baking and bake in an oven preheated to 180 degrees for 35-40 minutes. If you want soft and stringy cheese, sprinkle it on the vegetables 10 minutes before the end of cooking. I check the readiness of the vegetables with the tip of a knife; if it easily fits into the zucchini slice, then the rest of the vegetables are ready.

Serve zucchini with mushrooms baked in the oven as a side dish for meat dishes. When serving, sprinkle with fresh herbs.

In summer, mushrooms and zucchini can greatly diversify the everyday table. And for a holiday, you can use them to create many very tempting dishes. A little culinary imagination - and this season’s cheap vegetable turns into a masterpiece worthy of the attention of the most avid gourmet.

Champignons with zucchini in cream

One of the rather simple ways, with zucchini, which gives simply delicious results. First, a third of a kilo of champignons is cut into medium slices and placed in a frying pan. While the mushrooms are fried, a couple of small zucchini are peeled and cut into small cubes. When the champignons are half cooked, add zucchini pieces and finely chopped four cloves of garlic. At the very end, the dish is added to taste, seasoned and flavored with a spoon (without a slide) of nutmeg. After stewing for three minutes, low-fat cream (about one and a half glasses) is poured in, and after five minutes the dish is ready.

Appetizer recipe with zucchini, champignons, corn and sausage

500 g zucchini squash,
125 g fresh champignons,
2 onions,
1 pepperoni sausage
1 pod of sweet red pepper,
210 g canned corn,
4 slices Mozzarella cheese,
150 g ham,
tomato paste,
ground black pepper,
salt.

Wash the zucchini and cut into slices. Wash the champignons thoroughly and, without peeling, chop thinly. Cut the onion into cubes, sausage into circles, cheese into long strips, ham into cubes. Peel sweet peppers from membranes and seeds and chop finely. Mix the corn liquid with tomato paste (to taste).
Place zucchini, champignons, onions, peppers and corn in a shallow bowl, add salt to taste, stir, pour in tomato sauce, top with cheese, sausage and ham, sprinkle with pepper.
Bake on higher than medium power for 10 minutes.
An appetizer with zucchini, champignons, corn and sausage can be served with toasted bread brushed with butter and garlic.

Summer stew

Almost any vegetables can be added to this dish. Mushrooms and zucchini are also good in stews. To create such a dish, a quarter kilogram of small champignons is cut in half and fried until light brown, then salted, peppered and placed on a plate. Finely chopped onion is poured in their place. When its cubes become transparent, add circles of two zucchini. For greater beauty, it is better to take one green and one yellow. At the same moment, add squares of large bell peppers. The stew is stewed under the lid; Five minutes before removing from the burner, add halves of several cherry tomatoes, mushrooms and half a glass of sour cream. And once the food is ready, it is sprinkled with chopped onion feathers.

Vegetable stew with zucchini, eggplant and mushrooms - recipe with photo.

Vegetable stew with zucchini, eggplant and mushrooms - recipe with photo.

This simple and tasty vegetable stew of stewed zucchini and eggplant is made according to all culinary canons. Who doesn’t know, stew is small pieces of food that are first fried and then stewed. There are no restrictions on which products to use. And the greater their variety, the tastier. And the name “meat” or “fish” stew only means that meat or fish predominates in the whole mix of products.

So, how to deliciously cook vegetable stew with zucchini? In vegetable stew, most often, there is no dominant product; everyone participates equally in creating a satisfying and tasty dish. But if you take many, many zucchini and eggplants and add a few different vegetables to them, you will get a zucchini-eggplant stew. What can you take in addition? Any vegetables, for example, potatoes, carrots, bell peppers, peas, beans, onions, all types of cabbage (cauliflower, Brussels sprouts, broccoli and just cabbage), mushrooms, tomatoes, turnips and others. Choose your combination and cook.

Ingredients:

zucchini - 3 small eggplants - 3 medium carrots - 2 medium sweet pepper - 1 onion - 1 large fresh champignons - 5 pcs. large tomatoes - 2 large.

Preparation

Since the vegetables for the zucchini stew will be fried, and quickly, they all need to be prepared. Peel, wash and cut. The cutting should be different depending on the time it takes for the vegetable to be ready. So, for example, it is better to cut carrots, onions, peppers into small cubes, larger potatoes,

and the zucchini is quite large.

Next, the vegetables are fried one by one and placed in a wide, spacious pan. Don't use a lot of vegetable oil if you don't want your vegetables to end up in a puddle of oil. These insidious “creatures” first thoroughly absorb the oil and then release it. Use no more than a tablespoon for frying each type of vegetable. I started frying again with hard vegetables, onions, carrots, peppers - over high heat with constant stirring, then transferred them to a saucepan.

I poured some water and put it on low heat to simmer, covering it with a lid. Potatoes followed.

Next, I fried the mushrooms, cut into quarters. They also went into the pan.

If necessary, you can add a little more water.

Then it was the turn of the eggplant. Eggplant stew requires the addition of this tasty vegetable. Once you put the vegetables in the pan, you can stir them.

Finished by roasting the zucchini.

There is no need to fry the tomato; it will provide liquid for stewing vegetables, which will thicken and become a sauce (gravy). Placed the chopped tomato pieces in a saucepan,

stirred, covered with a lid and left on low heat for about 30 minutes. During this time, all the vegetables became soft. If there is too much liquid at the end of cooking, open the lid and turn up the heat, but keep an eye on it and stir constantly.

This vegetable stew of stewed zucchini and eggplant can be served either immediately from the stove or completely cooled.

Stuffed boats

Again, anything can be used as a filling, but zucchini with mushrooms and rice are especially successful. The vegetables are washed and dried, cut lengthwise, and the insides are carefully removed with a spoon. According to all the rules, half a glass of rice is boiled and cooled. A medium-sized onion is finely crumbled and poached in sunflower oil. A little less than half a kilogram of chopped mushrooms is added to frying. When ready, season with salt, turmeric and pepper. Both components of the filling are mixed, supplemented with chopped green onions and distributed into “boats”. A spoonful of broth - mushroom or chicken - is poured into each. The zucchini halves are placed on a baking sheet, sprinkled with oil and hidden in the oven for a third of an hour.

Cream soup, cream soup and other first courses of champignons and zucchini

Soup puree of zucchini and champignons.

zucchini - 2 pcs.
potatoes - 2 pcs.
onion - 1 pc.
garlic - 2 cloves
champignons - 200-300 g
butter - 100 g
olive oil - 100 g
cream - 100 ml
thyme, salt, pepper
vegetable or chicken broth (or boiled water) - 300 ml

Preparation:

Mix olive and butter in a frying pan. Finely chop the onion and garlic, add them to the oil mixture, and fry until half cooked. Peel the potatoes and zucchini, chop thinly, add to the onion, and fry until soft. Don't forget to add salt, pepper and thyme. Fry the champignons, cut into slices. Send half to the fried vegetables, set the rest aside.

Pour broth or boiled water over the vegetables and simmer for 10 - 15 minutes until cooked. Grind the prepared vegetables in a blender to form a homogeneous paste. Dilute the gruel with liquid cream, garnish with the remaining champignons and herbs. Serve the zucchini and champignon puree soup with croutons.

Cream soup of champignons and zucchini.

Ingredients:

Zucchini - 2 medium pieces.
Mushrooms (champignons) - 8-10 pcs.
Potatoes - 1 pc.
Onion - 1 pc.
Garlic - 2 cloves
Cream 35% - 100-150 ml.
Cream cheese - 50 gr.
Olive oil
Butter
Thyme - 2 sprigs
Parsley - 1 bunch
Freshly ground pepper
Parsley for decoration (optional)

Cut all vegetables into large cubes (leave 6-8 zucchini slices and 1-2 mushrooms for decoration). Chop the garlic. Chop the parsley, only the leaves of the thyme are needed.
Heat olive oil in a saucepan, add a little butter. Little by little add vegetables and herbs to the pan in the following order: onions, garlic, zucchini, potatoes, mushrooms, thyme, parsley. Fry for 5 minutes. Pour 1-1.5 liters of hot water into the pan and leave to cook for 20-25 minutes.
After cooking, pour the vegetables and broth into a blender, add cream and cut into pieces cream cheese, grind until smooth.
Pour the finished mixture back into the pan, add salt, pepper and heat a little.
To decorate the dish, cut the champignon lengthwise, cut the zucchini into rings and fry in olive oil until golden brown. Pour creamy soup of champignons and zucchini into a plate, garnish with curly parsley and croutons.

Soup with champignons and zucchini.

2 tbsp. spoons of dried champignons,
300 g zucchini,
250 ml milk,
2 tbsp. tablespoons chopped parsley,
1 carrot,
1 onion,
4 tbsp. spoons of sour cream,
water,
salt,
pepper.

Peel and grate the carrots and zucchini, chop the onion.
First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place carrots, onions, zucchini and chopped champignons for soup in a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.
Before serving, sprinkle the first course of zucchini, champignons and carrots with chopped herbs.

Zucchini-mushroom casserole

A very tempting recipe for cooking zucchini with mushrooms and tomatoes in the oven! The onion is finely chopped and fried, and slices of a third of a kilogram of champignons are added to it. After about five minutes, remove the frying pan from the heat. Two good zucchini rub coarsely, the juice is not squeezed out of them. To the vegetables add two crushed garlic cloves, chopped fresh herbs of choice, salt and pepper and two beaten eggs. Flour is also poured here (a couple of heaped spoons), half a spoon of baking powder, and after mixing, mushrooms.

The resulting mass is distributed in a greased form, thin slices of a couple of tomatoes are laid out on top, and finally the structure is crushed with grated cheese. The casserole is placed in the oven for half an hour. When the cheese is browned, you can cut and serve.

Delicious stew of zucchini and champignons in a slow cooker

Ingredients:

Champignons – 100 g,
zucchini – 1 pc.,
tomatoes – 2 pcs.,
carrots – 1 pc.,
onion – 1 pc.,
garlic – 2 cloves,
mayonnaise – 150 g,
greens (parsley, celery),
salt, pepper to taste.

Preparation.

Rinse the zucchini, peel, remove the core, cut into cubes. Grate the carrots on a coarse grater. Peel the onion, cut into rings, tomatoes into thin slices, mushrooms into slices. Chop the garlic and chop the greens.

To prepare a delicious stew of zucchini and champignons, pour vegetable oil into the bottom of the multicooker pan, add zucchini, champignons, and onions. Fry on the “baking” mode for 10 minutes. After the time has passed, add tomatoes, garlic, herbs, salt and pepper, mix everything thoroughly, fry for another 5 minutes, then add mayonnaise, simmer for another 5 minutes. Then turn on the “heat” mode and simmer the dish for 5 minutes. Now the stew of zucchini, champignons, tomatoes and carrots is completely ready.

Unusual 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 maker. A large zucchini is cut with fairly thick discs. Using a glass of suitable diameter, the center is cut out (squeezed out). You can cut it out with a knife if that’s more convenient for you. The rounds are cut lengthwise and put in place - they will be bottoms. The resulting “cocotte bowls” are laid out on a greased sheet.

The filling for juliennes is prepared classically: onions are sautéed, then chopped champignons are added to it. When they reach half readiness, add cream (a glass for a quarter kilogram of mushrooms), and at the very end - flour well mixed in water (2 spoons). Salt and pepper are added and everything is mixed until slightly thickened. The bottom of each cocotte is sprinkled with grated cheese, the filling is placed on top, and the “structure” is completed with cheese again. After a quarter of an hour spent in the oven, the julienne will be ready. To prevent them from falling apart when removed from the baking sheet, you need to wait until the “cocotte makers” cool down a little.

Other zucchini and champignon dishes

Zucchini with champignons and French fries in the oven.

Ingredients:

500 g zucchini,
100 g champignons,
100 g frozen French fries,
2 tablespoons mayonnaise,
100 ml vegetable oil,
2 eggs,
salt.

Cooking method.

Fry French fries in vegetable oil until cooked. Wash the zucchini, cut into slices, bake in the oven. Wash the champignons, peel and chop coarsely. Place food in a pot in layers: French fries, zucchini, mushrooms. Salt each layer and grease with mayonnaise. Pour beaten eggs on top. Place the pot in an oven preheated to 180°C for 15 minutes.

Appetizer of zucchini and champignons in sour cream.

Required:

500 g zucchini,
300 g champignons,
2 tablespoons sour cream,
3 tablespoons vegetable oil,
1 tablespoon mayonnaise,
1 bunch of parsley,
salt to taste.

This snack has two cooking options.

Cooking method

Wash the zucchini, peel and cut into strips. Sort the mushrooms, wash and cut into slices. Wash and chop the parsley. Place the zucchini and mushrooms in a dish, pour over mayonnaise, sprinkle with parsley and serve.

Cooking method

Combine zucchini with mushrooms, place in a frying pan, add vegetable oil and fry over high heat for 3 minutes. Then reduce the heat to low, add a little water, add salt, add sour cream and simmer until done.

Zucchini casserole with champignons.

800 g zucchini,
200 g champignons,
2 eggs,
100 g grated cheese,
1/2 cup kefir (or yogurt),
1/2 cup sour cream,
3 tbsp. l. vegetable oil,
curry,
nutmeg,
ground black pepper,
salt to taste

For the sauce:

100 g sausages,
200 g tomato sauce,
20 g butter,
1 bay leaf,
ground black pepper,
salt to taste

Cut the zucchini into small squares, fry in vegetable oil, and place in a greased pan.
Wash the champignons, cut into thin slices, place on top of the zucchini, salt and pepper.
In a separate bowl, beat sour cream, kefir and eggs.
Salt the mixture, season with grated nutmeg, curry, mix thoroughly.
Pour the prepared mixture over the zucchini and mushrooms and sprinkle with grated cheese.
Place in an oven heated to 200°C. Bake for 30 minutes.
You need to prepare the sauce like this: finely chop the sausages, fry them in butter, add bay leaf and tomato sauce.
Keep on low heat for 8–10 minutes, season with salt and pepper. Serve the casserole hot with the prepared sauce.

Pilaf with zucchini and champignons.

Ingredients:

400 g zucchini,
300 g rice,
1 onion,
250 g champignons,
100 g grated cheese,
1 liter of hot vegetable broth,
60 g butter,
Bay leaf,
salt and pepper to taste.

Preparation.

Wash and peel the zucchini, rinse the rice. Heat 40 g of butter in a large frying pan over low heat, add the diced zucchini and simmer for 5-7 minutes. Then add the chopped onion, and after a few minutes add the rice. Mix everything well, add chopped mushrooms, bay leaves and pour in 400 ml of broth. Cook vegetable pilaf with zucchini and champignons until the liquid has evaporated.

Stewed zucchini with mushrooms and tomatoes.

What you will need:
600 g zucchini,
300 g champignons,
4 tomatoes,
2 onions,
3 tbsp. l. oils,
parsley,
½ tbsp. sour cream,

To prepare zucchini with champignons and tomatoes according to this recipe, you need to fry finely chopped onions and mushrooms and put them in a saucepan. Separately, fry the diced zucchini, put them in a pan with mushrooms, add salt, add a little water, and simmer for 10 minutes. Add chopped tomatoes, sour cream and simmer until done. Serve stewed zucchini with champignons, sprinkled with finely chopped herbs.

Omelette of zucchini, champignons and tomatoes.

champignons (boiled) – 2 pcs.
zucchini – 3 slices 1 cm thick
tomato – 1 pc.
chicken egg whites separated from the yolks - 2 pcs.
salt – 1 pinch
ground black pepper, garlic, dill to taste

This dish can be prepared without using any oil if you use a non-stick frying pan.

Cut the zucchini into slices, then into cubes. Cut the mushrooms into cubes. Over medium heat, fry the mushrooms and zucchini until golden brown. Cut the tomatoes into cubes and add to the vegetables. Then mix all this with egg whites, season with salt and pepper. Fry until done.

Salad “Harmony” with champignons and zucchini.

Required:

250 g boiled fresh champignons,
100 g zucchini,
6 eggs
150 g eggplants,
1/4 cup vegetable oil,
1 tbsp. l. vinegar,
1 incomplete tsp. ground black pepper,
salt.

Cooking method.

Peel the zucchini from skin and seeds, cut into 1 cm cubes, place in a colander and let sit for 2-3 minutes. into steep salted boiling water. Cut the eggplants into the same cubes, add salt, and place them between two planks under pressure so that the bitterness comes out with the juice. Just like zucchini, place them in a colander and place them in salted boiling water for 5 minutes. Cool. Chop mushrooms and hard-boiled eggs into large strips, mix with dried cold zucchini and eggplant. Top with oil, vinegar and pepper dressing.

Look at the selection of photos for recipes for champignon and zucchini dishes:

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Summer is the time for fresh vegetables and fruits. And this is so wonderful: you can cook so many delicious things from those products that were unavailable to us in winter: either they were not available at all, or the price in supermarkets for them was too high. But now we can replenish our body’s reserves of vitamins and treat ourselves to interesting recipes. Most often, vegetable stews are prepared from vegetables (except for salads, of course!) in the summer. And it’s not surprising - by combining different ingredients, you can get a new taste and a new dish every time. Zucchini is especially good in this regard - it goes well with absolutely everything: tomatoes, peppers, eggplants... And mushrooms - champignons - also go well with them.

I’ll tell you now what delicious things can come out of this.

1 small onion; - 8-10 pieces of mushrooms; - 2 small zucchini or 1 medium one; - vegetable oil; - salt and pepper.

Peel the onion and cut into small cubes. This is not a very pleasant matter for me personally - I always cry when cutting onions. If it is not possible to delegate this honorable duty to my husband, then I try to whistle or blow during the cutting process: you know, it really helps! They say you can still chew chewing gum - then there will be no tears either. But I haven’t tried this method on myself yet, so I won’t say it with full responsibility.

Place the frying pan on the fire, pour vegetable oil into it and heat it. Place the chopped onion in a frying pan, reduce the heat and sauté the onion for 7-10 minutes, stirring occasionally.

During this time, we’ll deal with the zucchini. It can be zucchini or regular varieties of zucchini, at your discretion. Try using young zucchini for stew with champignons - they are much tastier.

We clean the zucchini (it’s very convenient to do this with a vegetable peeler) and first cut it into rings, quite thin - 2-3 mm thick, and then cut these rings into 2-3 parts, depending on the size of the zucchini.

The onion will be just ready – it will become slightly golden and transparent.

Add chopped zucchini to it and mix. And again send the pan to low heat for 5-8 minutes. You can cover the pan with a lid.

While the zucchini and onions are stewing, let's move on to the next ingredient in the zucchini stew. These will be champignons. I was lucky - I bought royal champignons. Compared to regular ones, they have a darker cap and are slightly larger in size. As for taste, they also benefit here - they have a richer aroma and a bright musky taste. In addition, they are more dense, so they behave much better during heat treatment. Unfortunately, in our region they are not such a frequent guest on store shelves. So, if necessary, you can prepare a stew with zucchini and regular champignons. It will be delicious, of course, with wild mushrooms, but this is a completely different dish and a different recipe.

Wash the mushrooms and cut into slices.

During this time the zucchini will become soft.

Add chopped champignons to the zucchini and mix. Increase the heat to maximum, wait 1-2 minutes, then reduce the heat again, close the lid and simmer the mushrooms and zucchini for 7-10 minutes. During this time, you can stir the champignons, onions and zucchini 2-3 times.

You shouldn’t keep the stew on the fire for a long time - zucchini cooks quickly, and mushrooms even more so (champignons can even be eaten raw), so they won’t need any extra heat treatment at all.

At the very end, salt and pepper the stew to taste.

That's all, zucchini with mushrooms and onions are ready. They can be eaten immediately, hot, or you can let them cool a little. But still, my favorite option is a cold stew of zucchini and champignons.

This is also very convenient: you can prepare everything in advance and hide it in the refrigerator, and take it out just before serving.

I would like to offer you a recipe for zucchini with champignons baked in the oven. This dish is not difficult to prepare and it turns out very tasty! These zucchini can be made for dinner, or you can offer them to guests. Try it!

To prepare zucchini with champignons you will need: medium (young) zucchini - 1 pc.; fresh champignons (large) - 5-6 pcs.; raw egg - 1 pc.; fresh tomato - 1 pc.; hard cheese - 40 g; salt, spices, dry aromatic herbs - to taste; vegetable oil - 1 tsp; water - 50 ml.

Cut the zucchini into circles (you don’t have to remove the skin from young zucchini), 1.5-2 cm thick. Cut out the middle, giving the zucchini the shape of rings. Place the rings in a baking pan lined with parchment and greased with vegetable oil. Lightly salt the zucchini. Finely chop the champignons, add an egg, a little salt, spices and aromatic herbs.

Mix the mushrooms thoroughly and fill the zucchini rings with the filling. You need to fill it generously (with a heap). Place a slice of fresh tomato on top of the mushrooms.

Grate the hard cheese on a medium or fine grater and cover the filled zucchini with cheese. Pour a little water into the mold (about 50 ml). Place the zucchini in an oven preheated to 200 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake the zucchini for another 15 minutes. That's all, delicious zucchini and champignons are ready! Delicious! Serve the appetizer warm to the table!

mushrooms (they were used in this cooking method, but they can be replaced with oyster mushrooms, or any wild mushrooms) – 300 grams;
onion – 1 piece;
carrots – 1 piece;
vegetable oil – 4-5 tbsp. spoon;
zucchini – 1 piece;
dill, parsley (or any other fresh herbs) - 1 bunch;
salt - to taste;
“Italian herbs” spices – 1 teaspoon.

Mushrooms with zucchini in Romanian style

It would seem that there are no exotic ingredients - and at the same time a completely unusual and unforgettable taste. Three zucchini are cut into circles, sprinkled with salt and left for ten minutes. Place a little flour on a large flat plate. Each circle of vegetable is rolled in it and fried over fairly high heat until brownish. About five tomatoes are cut into slices. And now something unusual: everyone is used to using hard cheese, but for this Romanian dish you will need feta cheese. A 200-gram piece is grated with a coarse grater, a bunch of green onions is finely crumbled. The dish is assembled in a baking dish: the first layer is to place tomato rings on them, which are sprinkled with feta cheese and herbs. Slightly frozen butter is rubbed on top. The mold is placed in the oven until an even “tan” appears.

Casserole with pasta, champignons, zucchini and carrots

pasta 200 g
zucchini 1 pc.
champignons 100 g
carrots 1 pc.
bulbs 1 pc.
tomatoes 2 pcs.
garlic 2 cloves
eggs 1 pc.
sour cream 5 tbsp. spoons
parsley and dill 1 bunch
vegetable oil 4 tbsp. spoons
ground black pepper to taste
salt to taste

The preparation of this dish should begin by boiling the pasta; it is enough to bring it until half cooked.
While the pasta is cooking, you can prepare the vegetables. Cut the zucchini into thin slices, grate the carrots on a coarse grater, and fry this mixture for 5 minutes.
Peel the mushrooms and onions, chop finely and fry for 5 minutes. Cut the tomatoes into circles. Chop the garlic and chop the greens.
Next, place all the components of the dish on the bottom of the mold in layers in the following order: the first layer is carrots and zucchini, the second layer is pasta, the third layer is fried mushrooms and onions, the fourth layer is tomatoes.
Pour the egg mixed with garlic and herbs over the dish.
Add salt and pepper to taste.
Bake pasta with champignons, zucchini and carrots in the oven at 180 degrees for 10 minutes.

Korean snack

Strictly speaking, it was not invented by Koreans, but due to the method of preparation and the seasonings used, the dish began to be called Korean. The main components in it are zucchini, mushrooms, carrots. Zucchini - four of them, weighing about 700 grams in total - are cut into thinner strips and salted. A third of a kilogram of champignons is crumbled like a vegetable and quickly, about 5 minutes, boiled in salted water. A large carrot rubs, preferably in the absence of one - just large. All ingredients are mixed and flavored with three finely chopped but not crushed garlic cloves and a packet of Korean carrot seasoning. For dressing, 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 than the salad bowl, pressed down with a weight and hidden in the cool for about four hours. It goes perfectly with any baked or fried meat and is stored for quite a long time, so it makes sense to prepare it for future use - you will meet unexpected guests prepared and fully armed: such zucchini with mushrooms and carrots will come in very handy.

The taste of the finished dish primarily depends on the quality of the products. Zucchini is best purchased from mid-May to mid-July. Previously, they will not contain any benefit, but the chemicals, thanks to which it is possible to put up an early harvest for sale, will only cause harm to the body, and later the fruits become tough and have denser skin and seeds.

The optimal size for zucchini is 20-27 cm, the color should be even. You should not purchase fruit with dents, because... These are manifestations of the beginning processes of decay. Fresh zucchini has a juicy tail, if you break it off, droplets will appear on the scrap. Otherwise, the fruit was picked more than 12 hours ago.

You also need to be very careful with mushrooms. It is a mistake to think that champignons cannot be poisoned. Dense and elastic caps, even shade, absence of dents and a characteristic light mushroom aroma are the main signs of high-quality mushrooms. If you decide to use forest ones, purchase them only from trusted sellers, or be very careful when collecting them yourself.

So, to prepare this dish we need to peel the onion, rinse it, cut it into thin rings or half rings.

Cut the carrots into strips or grate them on a coarse grater.

Wash the mushrooms and cut into even slices. Be careful, some require additional processing. Even champignons, especially if they are already large in size, can be doused with boiling water or boiled for a couple of minutes in boiling, lightly salted water, let alone wild mushrooms.

Pour oil into a frying pan, heat it, add the onion and fry it until golden brown. Then add chopped carrots.

Simmer the vegetables together for a couple of minutes, add mushrooms to them, stir and add salt.

Chop fresh herbs and add them to the rest of the ingredients.

All that remains is to peel and seeds the zucchini (if the fruit is young, you can simply remove the tails), wash it, cut into strips and add to the rest of the ingredients. Simmer for a couple of minutes, add spices, mix thoroughly and simmer for 10-15 minutes.

Mushrooms and zucchini are ready. All that remains is to choose the most suitable side dish.

Zucchini fried with mushrooms can be prepared as an independent dish, as a spread on bread or as a side dish for meat. The vegetables are in perfect harmony with each other, saturated with the aroma of garlic and dill. The result is a kind of lazy squash caviar with champignons, tasty, filling and very aromatic.

Chilled fried zucchini is very good, especially on the second day, when it sits in the refrigerator and is completely saturated with all the aromas of spices and herbs. Therefore, I recommend preparing a large portion from a kilogram of zucchini (2-3 pieces), which can be stored in a clean glass container for 3-4 days in the refrigerator. Among the obligatory components of the dish, which cannot be excluded from the list of ingredients, are dill, garlic, tomato paste and sour cream. If you remove at least one of them, the dish will lose its characteristic taste. But you can do without green onions if you suddenly don’t have them on hand. It gives the dish a special, spring-like fresh aroma, but it will be delicious even without green onions!

Recipe for zucchini stew with champignons, tomatoes and sweet peppers

1 medium sized zucchini
150 g champignons,
1–2 large tomatoes,
2–3 sweet peppers,
1 onion,
2–3 cloves of garlic,
100 g hard cheese,
1 tbsp. l. butter,
1 tbsp. l. vegetable oil,
dill, parsley,
salt,
ground black pepper to taste

Peel the zucchini and cook in a pan of salted water. When it becomes soft, take it out, let it cool, cut it into two equal parts, and remove the seeds. Using a fork, chop the pulp. Pour boiling water over the tomatoes, then put them in cold water, remove the skin and chop them finely. Cut the pepper into strips, champignons into thin slices. Fry finely chopped onion in butter until transparent, add tomatoes, mushrooms, peppers and simmer over low heat, stirring continuously until the vegetables become soft and transparent. Finely chop the garlic and add it to the vegetable mixture along with the chopped herbs. Grate the cheese on a coarse grater or chop it very finely, add half to the vegetable mass and mix it with the mashed zucchini. Place the vegetable mixture in a greased form and sprinkle with the remaining cheese. Bake in an oven preheated to 200°C for 20–30 minutes. Serve the vegetable stew with zucchini and mushrooms hot.

How to cook fried zucchini with mushrooms

Serve the dish warm or chilled. Delicious with a slice of baguette, fresh or lightly toasted.

Zucchini with mushrooms is a truly successful combination of products. The final dish looks like julienne, so it can be easily prepared in cocotte makers. First, all products are stewed in a frying pan with the addition of sour cream, and then baked with cheese in the oven. Among other things, zucchini with mushrooms and cheese is a vegetarian dish. Vegetarianism is increasingly becoming part of our lives, which means that every housewife should have two or three vegetarian dishes in reserve to please even the most demanding guest.

Zucchini with champignons, onions and chicken, baked in the oven

300 g chicken meat
100 g champignons
1 zucchini
30 g onion
1 tsp. sesame
ground black pepper
vegetable oil

Wash, peel and cut the zucchini into wide, thin slices; a vegetable peeler is perfect for this.
Finely chop the mushrooms and onions. First fry the onion for 2 minutes, then add the mushrooms and simmer until tender. Salt and pepper.
Cut the chicken meat into small cubes. Grind half the mushrooms in a blender and combine with the remaining meat. Add mushrooms, salt and pepper, mix.
Place half of the zucchini slices on cling film with a large overlap. Place half of the filling closer to one edge and form a roll. Wrap it very carefully in cling film and place it in the refrigerator for at least 1 hour. Form the second roll in the same way.
Preheat oven to 220°C. Free the zucchini, chicken and champignon rolls from the film, place in a greased pan, sprinkle with sesame seeds and bake for 30–40 minutes.
Zucchini with champignons and chicken baked in the oven can be served at the festive table, because it is distinguished by its originality, delicate taste and bright aroma of mushrooms.

With minced meat

Ingredients:

sauced zucchini - 2 medium-sized pieces;
fresh tomatoes - 2 large pieces;
onions – 2 pcs.;
mushrooms – 0.2 kg;
minced meat from any meat – 0.2 kg;
cheese for sprinkling;
butter – 2 tablespoons;
sour cream – 2 tablespoons;
herbs, pepper and salt for taste.

Cooking process:

To implement this recipe, you first need to thoroughly wash the zucchini, trim off the ends and tails, carefully pull out the middle, and cut the rest into tall rings, about 5 centimeters in height. These barrel-shaped preparations need to be boiled in salted boiling water for 10 minutes. Under no circumstances should you skip this procedure, otherwise the vegetables will remain raw or dry out.
Generously grease the baking pan with butter; you can easily replace it with simple vegetable oil. Place the boiled barrels there, which must first be dried with a towel. Do this very carefully so as not to break fragile vegetables.
Next you can start preparing the minced meat and mushrooms. Forest mushrooms will have to be thoroughly cleaned and boiled until fully cooked. Champignons are best used raw. Pass the mushrooms through a meat grinder and fry the resulting paste in butter. Add the onion cubes there and cook until they are translucent. All that remains is to add minced meat to the filling, make up for the lack of salt and pepper, and then simmer until the meat is completely cooked.
Place a thin slice of tomato on the bottom of the zucchini in the mold. They should become a dense and reliable bottom. Fill the food to the top with filling. After this, add a spoonful of cream, evenly distribute some of the tomatoes and, having greased the top with sour cream, season all this beauty with grated cheese. Then, after baking, an appetizing crust will form.
Cook the prepared stuffed zucchini with minced meat and mushrooms in the oven at 180 degrees for about 20 minutes. The dish will pleasantly surprise you with its juiciness and tenderness. Serve under chopped herbs. With the same minced meat you can cook eggplants with mushrooms in the oven (144). Bon appetit!

Stewed zucchini with vegetables in a slow cooker

A vegetable dish prepared using a slow cooker can easily be called the most delicious dish. It will fit perfectly into the Lenten menu, as well as into the menu of those who want to get rid of extra pounds. By adding cheese to the dish, you will only improve its taste. How to cook stewed zucchini with vegetables in a slow cooker:

Cut 200 grams of Adyghe cheese, one medium carrot, two potatoes and one small zucchini into small cubes. Separate 200 grams of broccoli or cauliflower into inflorescences.
Turn on the device in the “Frying” mode, pour a little vegetable oil into the bowl and put spices in it (half a teaspoon each of shamballa or cumin seeds, black mustard and turmeric).
After a couple of minutes, add cheese and carrots to them and cook everything together for a few minutes under a closed lid.
After this, place the prepared vegetables in a bowl and fill them with 100 ml of water. Set the “Stew” mode and cook the dish for 40 minutes.
Do not forget to stir the stew periodically, and at the end add two chopped tomatoes, salt and ground pepper to it.

When the beep sounds, add 100 ml of sour cream and chopped herbs to the vegetables. Mix the ingredients and serve the dish immediately.