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Chicken fillet with mushrooms, zucchini and sour cream. Delicious mushroom dishes with zucchini Canned zucchini with mushrooms

Zucchini dishes with mushrooms are not only tasty and aromatic, but also healthy. Vegetables and mushrooms complement each other perfectly, such dishes can take pride of place on the festive table or enter the daily meal menu. Another advantage of appetizers, first and second courses from these ingredients is the speed of preparation and the ability to vary with different seasonings to give dishes spicy taste.

  • You need 4 small zucchini;
  • 130 g champignons;
  • 130 g of small tomatoes;
  • 250 g ground beef or veal;
  • 1 small onion, finely chopped;
  • 1 tbsp. a spoonful of finely chopped coriander;
  • 0.25 teaspoon finely chopped cumin;
  • a pinch of cayenne pepper;
  • 1 beaten egg;
  • salt;
  • pepper;
  • oil for dressing vegetables.
  1. Cut the courgettes into thin strips, simmer for 5 minutes, then drain the remaining water.
  2. Using a teaspoon, cut out the pulp from one end of each piece.
  3. Now you need to prepare the minced meat. To do this, you need to separate the legs of the mushrooms from the caps, finely chop the legs and put them in a separate dish.
  4. Prepare the tomatoes as follows: carefully cut off the tops, take out the seeds with a teaspoon.
  5. In a medium-sized bowl, mix the minced meat, onion, coriander, cumin, cayenne pepper, egg and chopped mushroom legs.
  6. Season the minced meat with salt and pepper.
  7. Preheat grill to maximum temperature.
  8. Fill zucchini, tomatoes and mushroom caps with the resulting meat mixture and string alternately on skewers so that they fit snugly against each other.
  9. Drizzle the zucchini with mushrooms and minced meat with olive oil and grill for 10 minutes on each side, making sure that the dish does not burn (if necessary, reduce the temperature).
  10. Leftover filling can be fried and served with corn chips.

Pie with mushrooms, zucchini, cheese and sour cream

  • 200 g puff pastry
  • 2 medium-sized squash (or zucchini)
  • 1/2 cup finely chopped champignons
  • 1/2 cup finely chopped onion
  • 1/2 cup hard grated cheese
  • 1 glass of sour cream
  • 2 tbsp. tablespoons of bread crumbs
  • 1/4 teaspoon salt
  • vegetable oil - to taste

To make a pie with champignons, zucchini, cheese and sour cream, roll the dough into a layer and place in a low corrugated form with a diameter of 25-26 cm, greased vegetable oil and sprinkled with water.

Press the dough carefully to the bottom and sides of the form and make a few pricks with a fork. Bake in oven for 10 minutes at 200 ° C.

Cut the courgettes into circles, place in one layer on the prepared cake base, salt and sprinkle with breadcrumbs.

Finely chop the onion, sauté in vegetable oil, add mushrooms, salt and fry still a little.

Place the mushrooms and onions on top of the courgettes. Grate the cheese on a coarse grater, mix with sour cream and lay on top of the mushrooms. Bake the mushroom pie, zucchini, cheese and sour cream in the oven for 20-25 minutes at medium heat.

Oven baked zucchini with mushrooms, onions and chicken

  • 300 g chicken meat
  • 100 g champignons
  • 1 vegetable marrow
  • 30 g onions
  • 1 tsp sesame
  • ground black pepper
  • vegetable oil

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

Potatoes with mushrooms, zucchini and onions in a pan

Ingredients:

  • Potatoes 300 g
  • Champignons 100 g
  • White onion 1 pc.
  • Zucchini 2 pcs.
  • Vegetable oil 1 tbsp. l
  • Spices

Cooking.

  1. To cook mushrooms with zucchini in a pan, peel the potatoes, cut into thin circles, and fry in vegetable oil. Peel the zucchini and cut into small cubes. Cut the onion into rings, the mushrooms into plates.
  2. Add zucchini, mushrooms, onion to the fried potatoes. Season the dish with salt and pepper, add spices. Fry mushrooms with zucchini and potatoes in a pan for 5 - 10 minutes, then add 1 glass of water and simmer until cooked.

Zucchini ragout recipe with mushrooms, tomatoes and bell peppers

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

Peel the zucchini, cook in a saucepan with salted water. When it becomes soft, take out, allow to cool, cut into two equal parts, remove the seeds. Chop the pulp with a fork. Pour boiling water over the tomatoes, then dip in cold water, remove the skin and chop them finely. Cut the pepper into strips, the mushrooms into thin slices. Fry finely chopped onions in butter until transparent, add tomatoes, mushrooms, peppers and simmer over low heat, stirring continuously, until vegetables become soft and transparent. Finely chop the garlic and add to the vegetable mass together with the chopped herbs. Grate the cheese or chop very finely, add half to the vegetable mass and mix it with mashed zucchini. Put the vegetable mass in a greased form with vegetable oil, sprinkle with the remaining cheese. Bake in an oven preheated to 200 ° C for 20-30 minutes. Serve vegetable stew with hot zucchini and mushrooms.

Fried zucchini with mushrooms and tomatoes in sour cream sauce

Ingredients:

  • 250 g zucchini
  • 150 g champignons,
  • 1 tomato,
  • 20 g butter
  • 50 g sour cream sauce,
  • 2 tablespoons flour
  • parsley,
  • salt and pepper to taste.

Cooking.

Wash vegetables, mushrooms and herbs. Peel the zucchini, cut into thin circles, salt, roll in flour and fry in hot oil until golden brown. Put the peeled mushrooms in boiling water for 2-3 minutes, then cut them into thin slices and simmer with sour cream sauce until ready. Cut the tomato in half, salt and pepper, simmer over low heat until tender.

When serving zucchini, fried with mushrooms, put on a plate, put mushrooms on them, and on top fried tomatoes and sprinkle with parsley.

Salad with zucchini, mushrooms, chicken, pickled cucumber and tomato

Ingredients:

  • 300 g zucchini,
  • 100 g canned mushrooms,
  • 1-2 pickles,
  • 150 g of boiled chicken meat,
  • 1 tomato,
  • 60 g mayonnaise,
  • 60 ml of vegetable oil,
  • 40 g flour
  • dill greens
  • salt and pepper to taste.

Cooking.

  1. Rinse the zucchini, peel, cut into slices, rub with salt and black pepper, then roll in flour and fry in vegetable oil.
  2. Pass the remaining components of the salad through a meat grinder, add mayonnaise and mix. Spoon the resulting mixture onto each zucchini circle. Salad with zucchini, mushrooms, chicken, pickled cucumber and garnish with dill with tomato.

Delicious zucchini and champignon stew 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 and pepper to taste.

Cooking.

Rinse the courgette, peel, core, cut into cubes. Grate the carrots on a coarse grater. Peel the onions, cut into rings, tomatoes into thin slices, mushrooms into platinum. Chop the garlic, chop the herbs.

To prepare delicious stew from zucchini and champignons, pour vegetable oil on the bottom of the multicooker pan, put the zucchini, champignons, onions. Fry on the "baking" mode for 10 minutes. After the time has elapsed, 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 "heating" mode and simmer the dish for 5 minutes. Now the stew of zucchini, mushrooms, tomatoes and carrots is completely ready.

Casserole with pasta, mushrooms, zucchini and carrots

  • pasta 200 g
  • zucchini 1 pc.
  • champignons 100 g
  • carrots 1 pc.
  • onions 1 pc.
  • tomatoes 2 pcs.
  • garlic 2 cloves
  • eggs 1 pc.
  • sour cream 5 tbsp. spoons
  • 1 bunch of parsley and dill
  • vegetable oil 4 tbsp. spoons
  • ground black pepper to taste
  • salt to taste
  1. Preparation of this dish you should start by boiling pasta, it is enough to bring them to half-readiness.
  2. While the pasta is boiling, you can prepare the vegetables. Cut the zucchini into thin slices, grate the carrots on a coarse grater, fry this mixture for 5 minutes.
  3. Peel mushrooms and onions, chop finely, fry for 5 minutes. Cut the tomatoes into circles. Chop the garlic, chop the herbs.
  4. Then put all the components of the dish on the bottom of the form in layers in the following order: the first layer - carrots and zucchini, the second layer - pasta, the third layer - fried mushrooms and onions, the fourth layer - tomatoes.
  5. Pour the dish with an egg mixed with garlic and herbs.
  6. Add salt and pepper to taste.
  7. Bake pasta with mushrooms, zucchini and carrots in the oven at 180 degrees for 10 minutes.

Soup-puree, cream-soup and other first courses of champignons and zucchini

Soup-puree from zucchini and mushrooms.

  • 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 bouillon(or boiled water) - 300 ml

Preparation:

In a skillet, combine olive and butter... Finely chop the onion and garlic, throw in the mixture of oils, fry until half cooked. Peel potatoes and zucchini, chop thinly, toss to the onion, fry until soft. Do not forget to salt, pepper, season with thyme. Fry the sliced ​​mushrooms. Send half to the fried vegetables, set aside the rest separately.

Pour vegetables with broth or boiled water, simmer for 10 - 15 minutes until tender. Grind the finished vegetables in a blender so that a homogeneous gruel is obtained. Dilute the gruel with liquid cream, garnish with the remaining mushrooms and herbs. Serve squash and champignon soup with croutons.

Creamy mushroom and zucchini soup.

Ingredients:

  • Zucchini - 2 medium pieces.
  • Mushrooms (champignons) - 8-10 pcs.
  • Potatoes - 1 pc.
  • Bulb onions - 1 pc.
  • Garlic - 2 cloves
  • Cream 35% - 100-150 ml.
  • Creamy curd - 50 gr.
  • Olive oil
  • Butter
  • Thyme - 2 sprigs
  • Parsley - 1 bunch
  • Freshly ground pepper
  • Parsley for decoration (optional)
  1. Cut all vegetables into large cubes (leave 6-8 zucchini slices and 1-2 mushrooms for decoration). Chop the garlic. Chop parsley, thyme only needs leaves.
  2. Heat olive oil in a saucepan, add a little butter. Little by little, add vegetables and herbs to the pan in the sequence: onions, garlic, zucchini, potatoes, mushrooms, thyme, parsley. Fry for 5 minutes. Pour 1-1.5 liters of hot water into a saucepan and leave to cook for 20-25 minutes.
  3. After cooking, pour vegetables with broth into a blender, add cream and cream cheese cut into pieces, chop until smooth.
  4. Pour the prepared mass into a saucepan again, add salt, pepper and heat a little.
  5. To decorate the dish, cut the champignon lengthwise, cut the zucchini into rings and fry on olive oil before golden brown... Pour mushroom and zucchini cream soup into a plate, garnish with curly parsley and croutons.

Soup with champignons and zucchini.

  • 2 tbsp. tablespoons of dried champignons,
  • 300 g zucchini,
  • 250 ml of milk
  • 2 tbsp. spoons of chopped parsley,
  • 1 carrot,
  • 1 onion
  • 4 tbsp. spoons of sour cream,
  • water,
  • salt,
  • pepper.
  1. Peel and grate carrots and zucchini, chop the onion.
  2. Soak the mushrooms first, then boil in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
  3. B mushroom broth pour in milk, add salt, pepper and mix thoroughly. Transfer carrots, onions, zucchini and chopped champignons for soup to a pot. Pour with milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.
  4. Before serving, sprinkle the first course of courgettes, mushrooms and carrots with chopped herbs.

Zucchini stuffed with mushrooms and rice

  • 1 kg of zucchini,
  • 1 glass of rice
  • 2 onions
  • 5 kg of fresh champignons,
  • 1-2 tbsp. l. vegetable oil,
  • 1 cup fresh tomato puree
  • 1-2 tsp chopped dill and parsley,
  • 3-5 tbsp. l. apple or grape vinegar, spices, salt to taste.

This dish must be prepared in stages:

  1. Boil thoroughly washed rice in a large amount of salted water, put in a colander and rinse.
  2. Boil fresh mushrooms in boiling water separately from rice, cut into strips and lightly fry in vegetable oil.
  3. Saute the onions separately.
  4. Combine the fried mushrooms with sautéed onions, salt, add tomato puree, spices and simmer until tender.
  5. Mix the prepared vegetables and mushrooms with boiled rice, chopped spicy herbs, cool.
  6. Young zucchini, without peeling, cut across into two halves. Remove part of the pulp from each half. Fill the resulting voids with cooled minced meat.
  7. Fry the prepared vegetables in vegetable oil on all sides, then put in a saucepan and pour with apple or grape vinegar.
  8. Stew the zucchini, stuffed with mushrooms, covered until tender within 30-40 minutes.

Snack recipe with zucchini, mushrooms, corn and sausage

  • 500 g zucchini zucchini,
  • 125 g fresh champignons,
  • 2 onions
  • 1 sausage "Peperoni",
  • 1 pod of sweet red pepper
  • 210 g canned corn
  • 4 slices of Mozzarella cheese,
  • 150 g ham
  • tomato paste
  • ground black pepper,
  • salt.
  1. Wash the courgettes and cut into slices. Wash the champignons thoroughly and chop finely without peeling. Cut onion into cubes, sausage into slices, cheese into long strips, ham into cubes. Bell pepper clean from partitions and seeds and chop finely. Mix the corn liquid with tomato paste(taste).
  2. Zucchini, champignons, onions, peppers and corn put in a shallow dish, salt to taste, stir, pour over tomato sauce, top with cheese, sausage and ham, sprinkle with pepper.
  3. Bake on above medium power for 10 minutes.
  4. For a snack with zucchini, mushrooms, corn and sausage, you can serve toasted bread, greased with garlic butter.

Other dishes from zucchini with mushrooms

Zucchini with mushrooms and fries in the oven.

Ingredients:

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

Cooking method.

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

Zucchini and champignon appetizer in sour cream.

Required:

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

This appetizer has two cooking options.

  1. Cooking method

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

  1. Cooking method

Combine zucchini with mushrooms, put in a pan, add vegetable oil and fry over high heat for 3 minutes. Then reduce heat to low, pour in some water, add salt, add sour cream and simmer until tender.

Zucchini casserole with mushrooms.

  • 800 g zucchini,
  • 200 g champignons,
  • 2 eggs,
  • 100 g grated cheese
  • 1/2 cup of 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
  1. Cut the zucchini into small squares, fry in vegetable oil, put in a greased form.
  2. Wash the mushrooms, cut into thin slices, put on top of the zucchini, salt and pepper.
  3. In a separate bowl, beat sour cream, kefir and eggs.
  4. Salt the mixture, season with grated nutmeg, curry, mix thoroughly.
  5. Pour zucchini with mushrooms with the prepared mixture and sprinkle with grated cheese.
  6. Place in an oven heated to 200 ° C. Bake for 30 minutes.
  7. You need to prepare the sauce like this: finely chop the sausages, fry them in butter, add bay leaf and tomato sauce.
  8. Keep on low heat for 8-10 minutes, season with salt and pepper. Serve the casserole hot with cooked sauce.

Pilaf with zucchini and mushrooms.

Ingredients:

  • 400 g zucchini,
  • 300 g of 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.

Cooking.

Wash and peel the courgettes, rinse the rice. In a large skillet over low heat, heat 40 g butter, add the diced courgettes and simmer for 5-7 minutes. Then add the chopped onion, and after a few minutes add rice. Mix everything well, put chopped mushrooms, bay leaf and pour 400 ml of broth. Cook vegetable pilaf with zucchini and mushrooms until the liquid evaporates.

Stewed zucchini with mushrooms and tomatoes.

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

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

Zucchini, mushrooms and tomato omelet.

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

This dish can be cooked without using any oil by using a non-stick frying pan.

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

Harmony salad with mushrooms and zucchini.

Required:

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

Cooking method.

Peel the zucchini of skin and seeds, cut into 1 cm cubes, put in a colander and lower for 2-3 minutes. in steep salty boiling water. Cut the eggplants into the same cubes, salt, put between two plates under oppression, so that the bitterness comes out with the juice. As well as zucchini, put them in a colander and dip in salted boiling water for 5 minutes. Cool down. Chop mushrooms and hard-boiled eggs into large strips, mix with dried cold zucchini and eggplants. Pour over with a dressing of oil, vinegar and pepper.

Look at a selection of photos for recipes for mushroom dishes with zucchini:

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Summer is time fresh vegetables and fruits. And this is so wonderful: you can cook so many tasty things from those products that were inaccessible to us in winter: either they were not available at all, or the price in supermarkets was too much for them. But now we can replenish the body's reserves with vitamins and pamper ourselves interesting recipes... Most often, vegetable stew is prepared from vegetables (except for salads, of course!) In the summer. And no wonder - by combining different ingredients, you can get a new taste and a new dish every time. Zucchini are especially good in this matter - they go with absolutely everything: with tomatoes, and with peppers, and eggplants ... And mushrooms - champignons - are also good for them.

What delicious can come of this, I'll tell you now.

1 small onion;
- 8-10 pcs 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 very pleasant for me personally - when cutting onions, I always cry. If there is no way 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, too, there will be no tears. But I have not yet tried this method on myself, so I will not argue with full responsibility.

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

During this time, we will deal with zucchini. It can be zucchini, and regular zucchini varieties, at your discretion. Try to use young zucchini for the mushroom stew - they are much tastier.

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

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

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

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

We wash the mushrooms and cut into plates.

The zucchini will become soft during this time.

Add chopped champignons to the zucchini and mix. We increase the heat to the 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 mushrooms, onions and zucchini 2-3 times.

You should not keep the stew on the fire for a long time - zucchini cook quickly, and mushrooms - even more so (mushrooms can be eaten even raw), so they will not need 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 down a little. Still, my favorite option is a cold zucchini and champignon stew.

It is also very convenient: you can cook everything in advance and hide it in the refrigerator, and get it right before serving.

In summer, mushrooms with zucchini can be great to diversify everyday table... And for a holiday, you can build many very tempting dishes from them. A little culinary fantasy- and this season's cheap vegetable turns into a masterpiece worthy of the attention of the most inveterate gourmet.

Champignons with zucchini in cream

One of the rather uncomplicated ways, with zucchini, which gives simply delicious results. First, a third of a kilo of champignons is cut into medium slices and sent to the pan. While the mushrooms are fried, a couple of small courgettes are peeled and cut into small cubes. When the mushrooms are half cooked, zucchini pieces and finely chopped four cloves of garlic are added to 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 in (about one and a half glasses), and after five minutes the food is ready.

Summer stew

Almost any vegetables can be put into this dish. They are good in stews and mushrooms with zucchini. To create such a dish, a quarter of a kilogram of small champignons is cut in half and fried until a light brown hue, after which it is 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, squares of large bell pepper are placed. The 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 the food 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. By all the rules, half a glass of rice is boiled and cooled. A medium-sized onion is finely crumbled and allowed to sunflower oil... A little less than half a kilogram of chopped mushrooms is poured into the frying. When ready, season with salt, turmeric and pepper. Both filling components are mixed, complemented with chopped green onions and are distributed by "boats". A spoonful of broth is poured into each - mushroom or chicken. Zucchini halves are placed on a baking sheet, sprinkled with oil and hidden in the oven for a third of an hour.

Squash and mushroom casserole

Very tempting recipe, according to which you can cook zucchini with mushrooms and tomatoes in the oven! The onion is finely chopped and fried, plates of a third of a kilogram of champignons are added to it. After about five minutes, the pan is removed from the heat. Two good zucchini rub coarsely, juice is not squeezed out of them. Two squeezed garlic cloves are added to the vegetables, chopped fresh herbs optional, salt and pepper and two beaten eggs. Flour is also poured here (a couple of spoons with a good slide), half a spoonful of baking powder, and after mixing - mushrooms.

The resulting mass is distributed in a greased form, thin circles of a pair 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.

Unusual julienne

Many housewives prepare this for the holidays. french dish, 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 fairly thick washers. The middle is cut (squeezed out) with a glass of a suitable diameter. You can cut it out with a knife, if that's more convenient for you. The round pieces are cut lengthwise and put into place - they will be bottoms. The resulting "cocotte makers" are laid out on a greased sheet.

The filling for the julienne is prepared in a classic way: the onion is sauteed, then chopped champignons are added to it. When they are half cooked, cream is poured in (a glass for a quarter of a 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 maker 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 makers" cool down a little.

Mushrooms with zucchini in Romanian

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 kept for ten minutes. To flat big plate a little flour is laid out. Each circle of vegetable in it is crumbled and fried over a fairly high heat until brownish. Five pieces of tomatoes are cut - also in circles. And now the unusual: everyone is used to putting into action hard cheese, and for this Romanian dish you will need feta cheese. A 200-gram piece is rubbed with a coarse grater, a bunch of green onions is finely crumbled. A dish is assembled in a baking dish: in the first layer, tomato rings are placed on them more densely, which are sprinkled with feta cheese and herbs. Lightly frozen butter is rubbed on top. The mold is placed in the oven until an even "tan" appears.

Korean snack

Strictly speaking, it was not invented by the Koreans, however, due to the method of preparation and the seasonings used, the dish came to be called Korean. The main components in it are zucchini, mushrooms, carrots. Zucchini - four pieces, with a total weight of about 700 grams - are cut into thinner strips and salted. A third of a kilogram of champignons crumbles like a vegetable and quickly, about 5 minutes, is boiled in salted water. Big carrot rubs, preferably For lack of it - just large. All ingredients are mixed and flavored with three finely chopped, but not crushed, garlic cloves and a bag of Korean carrot seasoning. Three tablespoons of vinegar are combined for refueling, equal amount vegetable oil, salt and sugar. Ready salad covered with a plate smaller in diameter than a salad bowl, pressed down with a load and hiding in the cool for four hours. It goes well 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, fully armed: such zucchini with mushrooms and carrots will be very useful.

I want to offer you a recipe for zucchini with mushrooms baked in the oven. This dish is not difficult to prepare, it turns out to be very tasty! Such zucchini can be made for dinner, or you can offer it to guests. Try it!

To prepare zucchini with champignons you will need:
medium zucchini (young) - 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- taste;
vegetable oil - 1 tsp;
water - 50 ml.

Cut the zucchini into circles (you can not remove the skin from young zucchini), 1.5-2 cm thick. Cut the middle, giving the zucchini the shape of rings. Place the rings in a parchment-lined and oiled mold. Salt the zucchini a little.
Chop the champignons finely, 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 generously (with a slide). Place a slice of fresh tomato on top of the mushrooms.

Grate the hard cheese on a medium or fine grater and cover the stuffed zucchini with cheese. Pour some water (about 50 ml) into the mold. 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 with champignons ready! Very tasty! Serve the appetizer warm to the table!

Stewed zucchini with mushrooms I don't cook as often as other dishes from this delicious vegetable, nevertheless, I think that this is a very tasty dish worthy of attention. There are a lot of recipes with mushrooms on the Internet.

Most of them are very similar in composition and preparation technology. Mushrooms are one of the main components of a dish, on which its taste will depend. You can take the following mushrooms for this vegetable sauté - champignons, oyster mushrooms, boiled forest mushrooms.

Dried mushrooms are not suitable for stewing zucchini, since the cooking time is very short, so that they have time to stew properly, become soft and safe. They are best used for cooking.

In addition to zucchini and mushrooms, various ingredients may be present in the recipe, for example, sour cream, ketchup, soy sauce, spices, herbs, as well as vegetables - green pea, green beans, onions, tomatoes, carrots, bell pepper, garlic.

Stewed zucchini with mushrooms will become tasty addition this or that side dish, and will add variety to your menu. Be sure to try them, I'm sure you will like them.

And now I propose to go to the recipe and see how they prepare stewed zucchini with mushrooms step by step with a photo.

Ingredients:

  • Champignons - 200 gr.,
  • Carrots - 1 pc.,
  • Onions - 1 pc.,
  • Sunflower oil,
  • Salt to taste
  • Spices (dried Provencal herbs) - on the tip of a teaspoon.

Stewed zucchini with mushrooms - recipe

For the preparation of this dish, it is best to use young ones. If you use just such zucchini, then you do not need to peel them. Cut the courgettes into 1 cm thick slices.

Peel carrots and onions. Chop the carrots in half circles.

Cut the onion into cubes or quarters.

Wash the mushrooms. Fold in a colander to drain the water. Next, cut them into not too large pieces, like for julienne.

Put onions and carrots in a preheated pan.

Simmer vegetables for about 5 minutes over low heat. When stewing, do not forget to stir the vegetables so that the onions do not burn. When the carrots are soft and the onions are clear, place the mushrooms and zucchini in the pan.

Toss vegetables with mushrooms.

Season with salt and spices. Stir again.

Simmer the zucchini with mushrooms over low heat for another 7-10 minutes. Can be extinguished vegetable sauté about 5 minutes, cover it and hold for another ten minutes. The zucchini will steam soak and become juicy and soft.

If you want the zucchini with mushrooms to turn out aldente, reduce the cooking time to 5 minutes. Enjoy your meal. I would be glad if you like this recipe for stewed zucchini with mushrooms in a pan and come in handy.

Stewed zucchini with mushrooms. Photo

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.

Stewed zucchini with mushrooms in sour cream - recipe

Wash the oyster mushrooms. Let the water drain. Cut the mushrooms into small pieces. Cut the courgette into small cubes. The size of the zucchini cubes is about the same as for cooking.

Cut the onion, like the zucchini, into cubes, only to smaller sizes. Save the onion and oyster mushrooms for about 5 minutes over low heat. Add chopped zucchini. Season with salt and pepper.

Squeeze the garlic through a press. Add sour cream. Stir. Simmer zucchini with oyster mushrooms over low heat for about 7 minutes with occasional stirring.

Serve hot zucchini with mushrooms in sour cream, sprinkle with fresh herbs.

Stewed zucchini with tomatoes are also very tasty.

Ingredients:

  • Zucchini - 1 pc.,
  • Tomatoes - 2-3 pcs.,
  • Champignons - 200 gr.,
  • Onions - 1 pc.,
  • Carrots - 1 pc.,
  • Bay leaf - 1-2 pcs.,
  • A couple of sprigs of young dill
  • Salt and black pepper to taste

Stewed zucchini with mushrooms and tomatoes - recipe

Wash the zucchini, tomatoes, and carrots. Peel carrots and onions and cut into cubes. Cut the tomatoes into small wedges.

Cut the champignons into thin slices. Cut the zucchini into thin semicircles. Finely chop the dill. Save the onions and carrots. Add zucchini and mushrooms. Add salt and black pepper. Place the bay leaf.

Simmer zucchini with mushrooms, onions and carrots for about 5 minutes. Add chopped tomatoes and dill. Stir. Simmer the sautéed zucchini for about another minute. I recommend cooking and.