Preparation time : 15 minutes.
Cooking time : 2 hours 5 minutes.
Calories : 210 per serving
Fat - 14 g
INGREDIENTS:
• 1 zucchini without top and bottom parts
• 2 pieces of potatoes cut into pieces
• 250 grams of sliced carrot
• 3 tbsp. l. vegetable oil
• 15 g of butter
• 1 chopped onion
• 4 thinly sliced celery cuttings
• 50 g of thinly sliced mushrooms
• 1 tbsp. l. crushed fresh or 1 tsp. dry parsley
• 150 ml of milk
• 1 egg
• 50 grams of fresh breadcrumbs
• 50 gr grated grated cheese
PREPARATION:
1. Cut the zucchini along in half. Spoon the seeds and fibers. In salted boiling water, cook potatoes and carrots (10-15 min.). Discard the liquid and cool.
2. Preheat the oven to 180 ° C. On the way, warm up the vegetable and butter. Spare the onion and celery on medium heat until the onion is soft (5 minutes). Add the mushrooms and fry for another 1 min. Leave it. Cut the potatoes and carrots with 5 mm cubes, put the vegetables and parsley into a frying pan. Whisk the eggs with milk. Type in breadcrumbs and cheese. Pour into a frying pan and pepper.
3. Stuff the vegetable filling with zucchini halves. Connect them and wrap them tightly in foil. Put on a baking tray and bake for an hour and a half. Remove the foil and shift the zucchini to a warmed dish. The juice that was left on the foil, pour into a gravy and serve with a vegetable marrow.
Magazine "Delicious and easy" Issue No. 3