Zucchini stuffed with mushrooms

Zucchini with champignons This time we will stuff zucchini with mushrooms, and black olives will give them a zest and a unique taste. This dish is perfect for those who watch their shape, but at the same time wants to try something unusual. The combination of mushrooms, olives and parsley - is often found in European cuisine and for pasta, and as a light garnish. We use this "forest" mix to get an easy and simple to execute dish, which can be accompanied with rice, buckwheat or other cereals, or is sampled simply by itself!

Zucchini with champignons This time we will stuff zucchini with mushrooms, and black olives will give them a zest and a unique taste. This dish is perfect for those who watch their shape, but at the same time wants to try something unusual. The combination of mushrooms, olives and parsley - is often found in European cuisine and for pasta, and as a light garnish. We use this "forest" mix to get an easy and simple to execute dish, which can be accompanied with rice, buckwheat or other cereals, or is sampled simply by itself!

Ingredients:

• Zucchini 4 pcs.
• Onion white 1 pc.
• Parmesan cheese 30 g
• Pepper black ground 1 pinch
• Salt 1 pinch
• Olive oil 1 tbsp. l.
• Olives without seeds 50g
• Parsley fresh 1 bunch
• Breadcrumbs 100 g
• Mushrooms champignons 250 g
• Garlic 1 clove

Instructions

• Step 1 To prepare, you will need 4 round zucchini, or 2 regular, mushrooms, olives, breadcrumbs, Parmesan cheese, olive oil, onion, garlic, salt and pepper.
• Step 2 Cut the onions, heat the oil in a frying pan or saucepan, and fry along with the garlic, until golden brown.
• Step 3 Cut the mushrooms, and fry together with onions under the closed lid.
• Step 4 In the meantime, wash the zucchini and trim them from above and below. If you use ordinary zucchini, cut them in half, and then cut the edges.
• Step 5 With a teaspoon, remove the pulp, leaving a little on the bottom to form a cup. Pulp lay aside, it will be needed for stuffing.
• Step 6 Boil the water in a saucepan and cook the zucchini, a few minutes, so that they become softer. Let drain water and leave to cool.
• Step 7 When the mushrooms become soft, add chopped olives and parsley. Stir, salt and pepper.
• Step 8 Squeeze the zucchini pulp in the processor, adding a little olive oil. It will be cream cream. Add the mashed potatoes to the mushrooms and mix.
• Step 9 Grind in the processor breadcrumbs, Parmesan cheese and parsley. Add a drop of olive oil. The resulting mixture is mixed with mushrooms to make mincemeat more dense.
• Step 10 Put the zucchini on a greased baking sheet and stuff them with the resulting mixture. Sprinkle on top with breadcrumbs.
• Step 11 Bake for 25 minutes at 200 ° C until golden brown.