Description
Delicious flavorful dish. Will help to diversify your menu during Lent.
Ingredients
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Sunflower oil
3 Tbsp
-
Zucchini
1 piece
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Mushrooms
100 g
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Onion
0.5 piece
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Garlic
1 tooth
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Broth
0.5 cup
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Pine nuts
2 Tbsp
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Salt
0.5 tsp
-
Black pepper
0.25 tsp
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Flour
1 Tbsp
Cooking
In a pan pour sunflower oil "Oleyna" (2 tbsp.).
Onions and garlic peel, cut in small cubes, fry until transparent in vegetable oil.
Mushrooms wash, soak a paper towel, cut into small cubes and fry a few minutes along with the onions and garlic.
Add flour, stir.
Pour mushroom broth, stir and ovarium until thick.
My zucchini, cut off ends and cut into even "barrels" with a size of 3-4 cm.
Using a knife or spoon (for ice cream) take out the zucchini flesh, leaving the bottom. The pulp can leave and add to vegetable stew.
Take a baking dish, greased with sunflower oil "Oleyna", put it in the zucchini.
Fill zucchini with mushroom stuffing, grease the rim of sunflower oil "Oleyna" that did not dry up during baking.
For spice and flavor sprinkle with pine nuts (you can take any nuts) and put bake in a heated to 200 degrees oven for 30 minutes.
Serve the zucchini with the julienne hot. Bon appetit!
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