RecipesBaked zucchini with mushrooms and vegetables
Cut the zucchinis in half lengthwise and use a teaspoon to remove the flesh. Place them in a baking dish or roasting pan greased with olive oil, and season with salt and pepper.
Ingredients (what you need)
2 medium-sized zucchinis
1 onion
2 tomatoes
1 red pepper
300 g champignon mushrooms
100 g blue cheese (cheddar or another aromatic cheese)
3 eggs
2 teaspoons of Italian seasoning mix
1/2 teaspoon of sweet ground paprika
3 tablespoons of olive oil
salt, pepper
50 ml of water
Recipe steps
Cut the zucchinis in half lengthwise and scoop out the insides with a spoon. Then place them in a baking dish greased with olive oil, season with salt and pepper.
In olive oil, sauté the onion, then add larger pieces of mushrooms and sauté them together for a while. Next, stir in the chopped zucchini insides, tomatoes, and diced bell pepper. Simmer for a moment, add Italian herbs, sweet ground paprika, and salt. Finally, pour in the whisked eggs and cook for a little longer.
Fill the mixture into the hollowed zucchinis and sprinkle with grated blue cheese, or alternatively cheddar or another cheese with a stronger flavor. Bake covered in the baking dish for about 30 minutes at 200 degrees Celsius, lightly watered (preferably on convection), and then leave uncovered under the grill for 5 minutes until they get color.
If someone prefers meat, they can add sausage or salami to the dish. This way, mushrooms can also be replaced for those who do not like them, which I have also tried.
Additional information about the recipe Baked zucchini with mushrooms and vegetables
Baked zucchini with mushrooms and vegetables is a delicious and healthy dish that will please all vegetable lovers. Zucchini, rich in vitamins and minerals, pairs wonderfully with tender mushrooms and a variety of vegetables such as bell peppers and tomatoes. The dish is enriched with aromatic herbs and spices that add a distinctive flavor. Baking creates a crispy layer on the surface while preserving the juiciness of the ingredients inside. This dish is perfect as a main course or a side dish and is also great for vegetarians and vegans.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
