- 2 round zucchini
- 500 gram mushrooms
- 3 large garlic cloves
- 1 shallot
- few sprigs of fresh thyme
- large handful of grated cheese
- olive oil
- knob of butter
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- optional: large pan & colander
- mushroom brush or paper kitchen towel
- large skillet
Preparation — 15 minutes
Rinse the zucchini and cut off the top, use a spoon to remove the inside. You can cook them in boiling water for about 10 minutes, or steam them. You can easily use a colander and a small layer of water in the pan. Place the zucchini cut side down in the colander, put the lid on and steam them for about 5 to 10 minutes. Place them upside down to get rid of any excess water. If you don’t want to pre-cook them, you have to cook them in the oven for much longer.
Meanwhile rinse the mushrooms with a mushroom brush or paper kitchen towel. Chop the mushrooms into slices. Peel and finely chop the shallot and garlic cloves. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the garlic mushrooms stuffed zucchini — 15 minutes
Heat olive oil in a large skillet and cook the mushroom slices for a few minutes along with the sprigs of thyme. As soon as the mushrooms are slightly colored you can add a small knob of butter along with finely chopped shallot and garlic. After a few minutes, season with pepper and salt and allow any released moisture to evaporate if necessary. Then remove the sprigs of thyme and place them in the oven dish or baking tray, this way they can give even more flavor to the zucchini.
Place the pre-cooked zucchini on an oven tray or in an oven dish and season with salt and pepper and sprinkle the outside with a little olive oil. Fill the zucchini with a little bit of garlic mushrooms, then add a little grated cheese, then mushrooms, cheese and mushrooms again and finish with cheese.
Roast the zucchini in the oven for about 10 minutes, or until the cheese is nicely melted and golden brown. Enjoy!