Zucchini stewed with mushrooms I don’t cook as often as other dishes from this delicious vegetable, however, I think that this is a very tasty dish worthy of attention. There are a lot of recipes for stewed zucchini with mushrooms on the Internet.
Most of them are very similar in their composition and preparation technology. Mushrooms are one of the main components of the dish, on which its taste will depend. You can take the following mushrooms for this vegetable sauté - champignons, oyster mushrooms, boiled wild mushrooms.
Dried mushrooms are not suitable for stewing zucchini, since the cooking time is very short so that they have time to properly stew, become soft and safe. It is best to use them to prepare stewed potatoes with mushrooms.
In addition to zucchini and mushrooms, the recipe may contain various ingredients, for example, sour cream, ketchup, soy sauce, spices, herbs, as well as vegetables - green peas, green beans, onions, tomatoes, carrots, bell peppers, garlic.
Zucchini stewed with mushrooms will be a tasty addition to one or another side dish and will add variety to your menu. Be sure to try making them, I'm sure you'll like them.
And now I propose to go to the recipe and see how to prepare stewed zucchini with mushrooms step by step with a photo .
Ingredients:
- Champignons – 200 gr.,
- Carrots – 1 pc.,
- Onion – 1 pc.,
- Zucchini – 1 pc. small size,
- Sunflower oil,
- Salt - to taste
- Spices (dried Provencal herbs) - on the tip of a teaspoon.
Champignons with zucchini in cream
One of the rather simple ways to cook mushrooms 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.
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.
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.
Zucchini stewed with mushrooms. Photo
I highly recommend trying to cook stewed zucchini with mushrooms in sour cream. Oyster mushrooms or champignons are ideal for stewing zucchini.
Ingredients:
- Zucchini – 1 pc. small size,
- Sour cream – 3-4 tbsp. spoons,
- Oyster mushrooms – 300 gr.,
- Onion – 1 pc.,
- Salt - to taste
- Ground black pepper - a pinch,
- Garlic – 2-3 cloves,
- Sunflower deodorized oil.
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 well-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.
Recipe
How to cook fried zucchini with champignons
- Wash the champignons, peel the mushroom caps from the film, cut thinly (can be into strips). Cut frozen champignons with a sharp knife without defrosting.
- Peel the onions, chop finely, mix with champignons, lightly salt and fry well in vegetable oil for 10-15 minutes.
- Cut young zucchini into rings 0.5 cm thick (if the zucchini skin is hard, it is better to remove it).
- Roll the zucchini in flour and salt and fry on both sides until golden brown.
- Place the fried zucchini on a plate lined with fresh lettuce; place a few mushrooms on top of each fried zucchini slice.
- Cool the fried zucchini with champignons to room temperature and then put it in the refrigerator.
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.
Cooking method:
Wash the zucchini, peel the skin, remove the seeds;
cut the zucchini into circles 1 cm thick, add salt and pepper, roll in flour;
fry the zucchini in a frying pan with oil;
fry the zucchini on both sides until golden brown;
Boil the mushrooms for 2-3 minutes, then cut into thin slices;
put mushrooms in a frying pan with oil;
fry the mushrooms until golden brown;
salt and pepper the mushrooms;
add sour cream sauce to the mushrooms and simmer;
cut the tomatoes into slices, add salt and pepper and fry on both sides;
First put the zucchini on a plate, then the fried mushrooms;
place fried tomatoes on top;
chop dill;
When serving, sprinkle with herbs.
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, too. 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: fried zucchini is placed in the first layer, tomato rings are placed more tightly 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.
Fried zucchini with mushrooms and tomatoes in a frying pan
Required ingredients:
- greenery;
- large champignons – 5 pcs.;
- young zucchini – 2 pcs.;
- salt - to your taste;
- tomato – 2 pcs.;
- garlic - to taste.
Cooking process:
We cut the zucchini lengthwise without removing the skin and fry on both sides in vegetable oil in a frying pan.
After the zucchini, fry the peeled and cut into rings mushrooms in the same frying pan.
Cut fried vegetables and fresh tomatoes into strips. Peel the garlic and finely chop the washed herbs.
Mix everything in a deep bowl, add salt to your taste, mix and enjoy.
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. Grate a large carrot, preferably with a Korean grater. In the absence of it, it’s simply big. 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.
