A second easy and quick to prepare, you can also offer it as a tasty side dish!
If you love stuffed baked vegetables, you can’t help but try these zucchini stuffed with mushrooms and cheese. A real treat!
Recipe of zucchini stuffed with mushrooms
2 large courgettes
6 button mushrooms or chanterelles
2 tablespoons of breadcrumbs
2 tablespoons of grated Parmesan cheese
a cup of white wine
1 clove of garlic
breadcrumbs to taste
Parmesan cheese to taste
extra virgin olive oil to taste
Salt to taste
pepper as needed
Cut the courgettes in half lengthwise and hollow them out to obtain boats.
Put the pulp aside and be careful not to break the bottom!
Wash and cut the mushrooms and brown them with the garlic, parsley and the inside of the courgettes for a few minutes.
Season with salt and pepper and add cheese and breadcrumbs.
Stuff the courgettes, which you can also blanch for a few minutes if you wish, but it is not necessary.
Sprinkle the surface of the courgettes with breadcrumbs and Parmesan.
Arrange them in a baking dish, wet the bottom with the wine, a little water and a drizzle of oil and cook at 200 ° for about 25 minutes.
The liquid part must withdraw well and the surface of the zucchini must be golden.
To obtain a more compact filling, blend everything and add an egg.
Which mushrooms to choose?
We have suggested champignons because they are readily available and inexpensive, but you can also opt for other varieties of mushrooms like the chanterelles or porcini mushrooms, for example, which populate our woods this season.
If you are a great lover of mushrooms you can also use several types together, cutting them with a knife of more or less the same size for uniform cooking.
Zucchini with stringy filling
We have not added any cheese other than the parmesan in the basic recipe, but in reality you can indulge yourself with the addition of an ingredient that makes the filling stringy.
The classic mozzarella cheese for example, but also a very tasty caciocavallo, or of the provolone, slices for children or fontina cheese for a more delicate taste.
Courgette filled by beef
In addition to mushrooms, you can also add a meat sauce, white or red, to the filling, depending on your taste.
Prepare it separately as per the classic ragù recipe and then add the rest only at the end, then the sautéed mushrooms, cheese and breadcrumbs.
Use a ground beef, or a mixture or chicken for a lighter second.