Zucchini stuffed with mushrooms and rice
Description
The recipe won't take much time. It's a delicious and light summer dish that looks attractive and disappears quickly. For those who are fasting, you can omit the cheese. This simple recipe for zucchini stuffed with mushrooms and rice can even be handled by a teenager. There are no difficulties in preparation. You can serve the zucchini as a standalone dish, or pair it with boiled potatoes. Choose your preferred serving option. So, let's prepare zucchini stuffed with mushrooms and rice. Serve hot.
Instructions
- 1
Step 1
Rinse the rice, place it in a saucepan, pour 1.5 cups of water, and add 0.5 teaspoon of salt. Cook the rice until done.
- 2
Step 2
Chop the mushrooms and onion into small pieces, grate the carrots on a grater. Fry in vegetable oil until cooked. Season with salt and pepper.
- 3
Step 3
Mix the cooked rice with sautéed mushrooms, onion, and carrots.
- 4
Step 4
Wash the zucchini, peel the skin, and cut into equal pieces 4-5 cm high. Remove the center to create hollow cup-like shapes without bottoms.
- 5
Step 5
Place the zucchini cups into a baking dish greased with vegetable oil. Fill the cups with rice and mushroom stuffing.
- 6
Step 6
Slice the tomatoes into rounds, grate the cheese. Top the zucchini with tomato slices and sprinkle with grated cheese.
- 7
Step 7
Cover the dish with a lid or foil and bake the zucchini in a preheated oven at 200 degrees Celsius for about 30-40 minutes.