Zucchini julienne
Description
The recipe won't take much time. We'll be preparing zucchini julienne for a celebration, as this dish looks stunning on the table. We need to cut the zucchinis into little "dishes", and prepare a sauté from the remaining ingredients. Combine everything and bake in the oven for 15–20 minutes. Serve hot.
Instructions
- 1
Step 1
Take a zucchini and slice it crosswise into rounds, 1.5 centimeters thick.
- 2
Step 2
Using the rim of a glass, press out the center from each slice. It will be even faster and more convenient to cut out the core with a knife, especially if you don't have a glass of the right diameter.
- 3
Step 3
The walls of the zucchini ring should not be thick.
- 4
Step 4
Cut the squeezed center along the thickness so that it becomes half as thick as the original.
- 5
Step 5
Insert one portion of the "patty" into a zucchini ring, forming a bottom (proceed similarly with all rings, essentially creating "cocottes").
- 6
Step 6
Brush the baking sheet with vegetable oil. Place the prepared pieces on it, lightly salted.
- 7
Step 7
Finely chop the onion.
- 8
Step 8
Cut the mushrooms into random pieces.
- 9
Step 9
In a heated skillet, sauté the onion until translucent, then fry the mushrooms.
- 10
Step 10
In a cup filled halfway with water, mix the flour until smooth, without lumps.
- 11
Step 11
Pour the cream into the sautéed mushrooms, mix well, and continue cooking for 4-5 minutes. Taste and adjust salt and pepper as needed.
- 12
Step 12
Add the flour mixture to the future julienne. Constantly stirring (for 2-3 minutes), bring it to a thickened consistency.
- 13
Step 13
Grate the hard cheese.
- 14
Step 14
Fill the ramekins one-third full with cheese.
- 15
Step 15
On top of the cheese, arrange the julienne in rings.
- 16
Step 16
Cover each "cocotte" with julienne with grated cheese. It "seals in" the julienne and reduces the undesirable loss of the delicate mushroom flavor.
- 17
Step 17
Place the baking sheet in a preheated oven at 180 degrees. Bake the "cocottes" in zucchini rings until a golden crust forms on top of the cheese (15–20 minutes).
- 18
Step 18
To avoid breaking the "cocotte" structure, do not remove the ready-made julienne from the baking tray immediately "hot from the oven." Let it cool down. When serving on a plate, garnish with salad and vegetables. Very delicious!