Chicken fillet with champignons, zucchini and sour cream. Zucchini stewed with mushrooms. Step-by-step recipe with photos Pie with champignons, zucchini, cheese and sour cream

• mushrooms (they were used in this cooking method, but they can be replaced with oyster mushrooms, or any wild mushrooms) – 300 grams;
• onion – 1 piece;
• carrots – 1 piece;
• vegetable oil – 4-5 tbsp. spoon;
• zucchini – 1 piece;
• dill, parsley (or any other fresh herbs) - 1 bunch;
• salt - to taste;
• “Italian herbs” spices – 1 teaspoon.

How to cook mushrooms and zucchini recipe with photo:

The taste of the finished dish primarily depends on the quality of the products. Zucchini is best purchased from mid-May to mid-July. Previously, they will not contain any benefit, but the chemicals, thanks to which it is possible to put up an early harvest for sale, will only cause harm to the body, and later the fruits become tough and have denser skin and seeds.

The optimal size for zucchini is 20-27 cm, the color should be even. You should not purchase fruit with dents, because... These are manifestations of the beginning processes of decay. Fresh zucchini has a juicy tail, if you break it off, droplets will appear on the scrap. Otherwise, the fruit was picked more than 12 hours ago.

You also need to be very careful with mushrooms. It is a mistake to think that champignons cannot be poisoned. Dense and elastic caps, even shade, absence of dents and a characteristic light mushroom aroma are the main signs of high-quality mushrooms. If you decide to use forest ones, purchase them only from trusted sellers, or be very careful when collecting them yourself.

So, to prepare this dish we need to peel the onion, rinse it, cut it into thin rings or half rings.

Cut the carrots into strips or grate them on a coarse grater.

Wash the mushrooms and cut into even slices. Be careful, some require additional processing. Even champignons, especially if they are already large in size, would not hurt to pour boiling water over them or boil them for a couple of minutes in boiling, lightly salted water, let alone wild mushrooms.

Pour oil into a frying pan, heat it, add the onion and fry it until golden brown. Then add chopped carrots.

Simmer the vegetables together for a couple of minutes, add mushrooms to them, stir and add salt.

Chop fresh herbs and add them to the rest of the ingredients.

All that remains is to peel and seeds the zucchini (if the fruit is young, you can simply remove the tails), wash it, cut into strips and add to the rest of the ingredients. Simmer for a couple of minutes, add spices, mix thoroughly and simmer for 10-15 minutes.

Mushrooms and zucchini are ready. All that remains is to choose the most suitable side dish.

Dear friends! Today I come to you with a very tasty, truly summer dish - chicken fillet with champignons, zucchini and sour cream, despite the fact that autumn has arrived and there is heavy rain outside. To prepare this incredibly tasty dish you will need zucchini, which can be freely purchased in any supermarket, and champignon mushrooms, which in my opinion go perfectly with chicken fillet. Sour cream adds a special touch to this dish. Once you try this dish, you will simply fall in love with it, I assure you!

For cooking chicken fillet with champignons, zucchini and sour cream we will need:

• 1 chicken fillet (approximately 300-350 gr.)
• 1 onion
• 1 carrot
• 250 gr. zucchini
• 250 gr. champignons
• 50 gr. sour cream (I use 15%)
• Salt, black pepper to taste
• Vegetable oil for frying
• Parsley

These are the ingredients we will need to prepare the dish.

Cut the onion into small cubes and fry in vegetable oil until half cooked.

Peel the carrots, grate them on a coarse grater and add them to the onions.
Simmer for another 4-5 minutes.

Chop the champignon mushrooms coarsely and add them to the onions and carrots.

Simmer for another 5 minutes.

Cut the chicken fillet into cubes.
Add to the pan with stewed vegetables and mushrooms.

Simmer for another 5-7 minutes.

Add finely chopped zucchini.
Salt, pepper, mix everything well.

Cover with a lid and simmer for another 5 minutes.

Add sour cream and finely chopped parsley.

Simmer for another 5 minutes until done.

Ours is very tasty chicken fillet with champignons, zucchini and sour cream ready.

Serve the dish hot!

Incredibly delicious! This is a dish with a very rich taste, juicy chicken meat, tender zucchini and sour cream, which gives the dish a special touch.

BON APPETIT!

Dishes made from zucchini with champignons are not only tasty and aromatic, but also healthy. Vegetables and mushrooms complement each other perfectly; such dishes can take pride of place on the festive table or be included in the daily meal menu. Another advantage of appetizers, first and second courses using these ingredients is the speed of preparation and the ability to vary them with different seasonings to give dishes a piquant taste.

• You need 4 small zucchini;
• 130 g champignons;
• 130 g small tomatoes;
• 250 g ground beef or veal;
• 1 small finely chopped onion;
• 1 tbsp. a spoonful of finely chopped coriander;
• 0.25 teaspoon of finely chopped cumin;
• a pinch of cayenne pepper;
• 1 beaten egg;
• salt;
• pepper;
• oil for seasoning vegetables.

1. Cut the zucchini into thin strips, simmer for 5 minutes, then drain the remaining water.
2. Using a teaspoon, scoop out the flesh from one end of each piece.
3. Now you need to prepare the minced meat. To do this, you need to separate the mushroom stems from the caps, finely chop the stems and put them in a separate bowl.
4. Prepare the tomatoes as follows: carefully cut off the tops and scoop out the seeds with a teaspoon.
5. In a medium-sized bowl, combine minced meat, onion, coriander, cumin, cayenne pepper, egg and chopped mushroom stems.
6. Season the minced meat with salt and pepper.
7. Preheat grill to high temperature.
8. Fill the zucchini, tomatoes and mushroom caps with the resulting meat mixture and string them onto skewers one by one so that they fit snugly together.
9. Drizzle olive oil over the zucchini, mushrooms and minced meat and grill for 10 minutes on each side, making sure the dish does not burn (reduce the temperature if necessary).
10. The remaining filling can be fried and served with corn chips.

Pie with champignons, zucchini, cheese and sour cream

• 200 g puff pastry
• 2 medium sized zucchini (or zucchini)
• 1/2 cup finely chopped mushrooms
• 1/2 cup finely chopped onion
• 1/2 cup hard grated cheese
• 1 cup sour cream
• 2 tbsp. spoons of breadcrumbs
• 1/4 teaspoon salt
• vegetable oil - to taste

To prepare a pie with champignons, zucchini, cheese and sour cream, roll out the dough into a layer and place in a low corrugated pan with a diameter of 25–26 cm, greased with vegetable oil and sprinkled with water.

Carefully press the dough onto the bottom and sides of the pan and make a few pricks with a fork. Bake in the oven for 10 minutes at 200°C.

Cut the zucchini into circles, place in one layer on the prepared pie base, salt and sprinkle with breadcrumbs.

Finely chop the onion, fry in vegetable oil, add mushrooms, add salt and still fry a little.

Place mushrooms and onions on top of the zucchini. Grate the cheese on a coarse grater, mix with sour cream and place on top of the mushrooms. Bake the pie with champignons, zucchini, cheese and sour cream in the oven for 20–25 minutes at medium temperature.

Zucchini with champignons, onions and chicken, baked in the oven

• 300 g chicken meat
• 100 g champignons
• 1 zucchini
• 30 g onion
• 1 tsp. sesame
• ground black pepper
• vegetable oil

1. Wash, peel and cut the zucchini into wide, thin slices; a vegetable peeler is perfect for this.
2. Finely chop the mushrooms and onions. First fry the onion for 2 minutes, then add the mushrooms and simmer until tender. Salt and pepper.
3. Cut the chicken meat into small cubes. Grind half the mushrooms in a blender and combine with the remaining meat. Add mushrooms, salt and pepper, mix.
4. Place half of the zucchini slices on cling film with a large overlap. Place half of the filling closer to one edge and form a roll. Wrap it very carefully in cling film and place it in the refrigerator for at least 1 hour. Form the second roll in the same way.
5. Preheat oven to 220°C. Free the zucchini, chicken and champignon rolls from the film, place in a greased pan, sprinkle with sesame seeds and bake for 30–40 minutes.
6. Zucchini with champignons and chicken baked in the oven can be served on a festive table, because it is distinguished by its originality, delicate taste and bright aroma of mushrooms.

Potatoes with champignons, zucchini and onions in a frying pan

Ingredients:

• Potatoes300 g
• Champignons 100 g
• White onion 1 pc.
• Zucchini 2 pcs.
• Vegetable oil 1 tbsp. l
• Spices

Preparation.

1. To cook champignons with zucchini in a frying pan, the potatoes need to be peeled, cut into thin slices, and fried in vegetable oil. Peel the zucchini and cut into small cubes. Cut the onion into rings, champignons into slices.
2. Add zucchini, champignons, and onions to the fried potatoes. Salt and pepper the dish, add spices. Fry the champignons with zucchini and potatoes in a frying pan for 5 - 10 minutes, then add 1 glass of water and simmer until fully cooked.

Recipe for zucchini stew with champignons, tomatoes and sweet peppers

• 1 medium sized zucchini
• 150 g champignons,
• 1–2 large tomatoes,
• 2–3 sweet peppers,
• 1 onion,
• 2–3 cloves of garlic,
• 100 g hard cheese,
• 1 tbsp. l. butter,
• 1 tbsp. l. vegetable oil,
• dill, parsley,
• salt,
• ground black pepper to taste

Peel the zucchini and cook in a pan of salted water. When it becomes soft, take it out, let it cool, cut into two equal parts, remove the seeds. Using a fork, chop the pulp. Pour boiling water over the tomatoes, then put them in cold water, remove the skin and chop them finely. Cut the pepper into strips, champignons into thin slices. Fry finely chopped onion in butter until transparent, add tomatoes, mushrooms, peppers and simmer over low heat, stirring continuously until the vegetables become soft and transparent. Finely chop the garlic and add it to the vegetable mixture along with the chopped herbs. Grate the cheese on a coarse grater or chop it very finely, add half of it to the vegetable mass and mix it with the mashed zucchini. Place the vegetable mixture in a greased form and sprinkle with the remaining cheese. Bake in an oven preheated to 200°C for 20–30 minutes. Serve the vegetable stew with zucchini and mushrooms hot.

Fried zucchini with mushrooms and tomatoes in sour cream sauce

Ingredients:

• 250 g zucchini,
• 150 g champignons,
• 1 tomato
• 20 g butter,
• 50 g sour cream sauce,
• 2 tablespoons flour,
• parsley,
• salt and pepper to taste.

Preparation.

Wash vegetables, mushrooms and herbs. Peel the zucchini, cut into thin slices, add salt, roll in flour and fry in hot oil until golden brown. Place the peeled champignons in boiling water for 2-3 minutes, then cut them into thin slices and simmer with sour cream sauce until tender. Cut the tomato in half, add salt and pepper, and simmer over low heat until tender.

When serving, place zucchini fried with champignons on a plate, put mushrooms on them, and fried tomatoes on top and sprinkle with parsley.

Salad with zucchini, champignons, chicken, pickled cucumber and tomato

Ingredients:

• 300 g zucchini,
• 100 g canned champignons,
• 1–2 pickled cucumbers,
• 150 g boiled chicken meat,
• 1 tomato
• 60 g mayonnaise,
• 60 ml vegetable oil,
• 40 g flour,
• dill greens,
• salt and pepper to taste.

Preparation.

1. Wash the zucchini, peel, cut into slices, rub with salt and black pepper, then roll in flour and fry in vegetable oil.
2. Pass the remaining salad components through a meat grinder, add mayonnaise and mix. Spoon the resulting mixture onto each zucchini slice. Salad with zucchini, champignons, chicken, pickled cucumber and tomato, garnish with dill.

Delicious stew of zucchini and champignons in a slow cooker

Ingredients:

• Champignons – 100 g,
• zucchini – 1 pc.,
• tomatoes – 2 pcs.,
• carrots – 1 pc.,
• onion – 1 pc.,
• garlic – 2 cloves,
• mayonnaise – 150 g,
• greens (parsley, celery),
• salt and pepper to taste.

Preparation.

Rinse the zucchini, peel, remove the core, cut into cubes. Grate the carrots on a coarse grater. Peel the onion, cut into rings, tomatoes into thin slices, mushrooms into slices. Chop the garlic and chop the greens.

To prepare a delicious stew of zucchini and champignons, pour vegetable oil into the bottom of the multicooker pan, add zucchini, champignons, and onions. Fry on the “baking” mode for 10 minutes. After the time has passed, add tomatoes, garlic, herbs, salt and pepper, mix everything thoroughly, fry for another 5 minutes, then add mayonnaise, simmer for another 5 minutes. Then turn on the “heat” mode and simmer the dish for 5 minutes. Now the stew of zucchini, champignons, tomatoes and carrots is completely ready.

Casserole with pasta, champignons, zucchini and carrots

• pasta 200 g
• zucchini 1 pc.
• champignons 100 g
• carrots 1 pc.
• bulbs 1 pc.
• tomatoes 2 pcs.
• garlic 2 cloves
• eggs 1 pc.
• sour cream 5 tbsp. spoons
• parsley and dill 1 bunch
• vegetable oil 4 tbsp. spoons
• ground black pepper to taste
• salt to taste

1. The preparation of this dish should begin by boiling the pasta; it is enough to bring it until half cooked.
2. While the pasta is cooking, you can prepare the vegetables. Cut the zucchini into thin slices, grate the carrots on a coarse grater, and fry this mixture for 5 minutes.
3. Peel the mushrooms and onions, chop finely and fry for 5 minutes. Cut the tomatoes into circles. Chop the garlic and chop the greens.
4. Next, place all the components of the dish on the bottom of the mold in layers in the following order: the first layer is carrots and zucchini, the second layer is pasta, the third layer is fried mushrooms and onions, the fourth layer is tomatoes.
5. Pour the egg mixed with garlic and herbs over the dish.
6. Add salt and pepper to taste.
7. Bake pasta with champignons, zucchini and carrots in the oven at 180 degrees for 10 minutes.

Cream soup, cream soup and other first courses of champignons and zucchini

Soup puree of zucchini and champignons.

• zucchini - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• garlic - 2 cloves
• champignons - 200-300 g
• butter - 100 g
• olive oil - 100 g
• cream - 100 ml
• thyme, salt, pepper
• vegetable or chicken broth (or boiled water) - 300 ml

Preparation:

Mix olive and butter in a frying pan. Finely chop the onion and garlic, add them to the oil mixture, and fry until half cooked. Peel the potatoes and zucchini, cut thinly, add to the onion, and fry until soft. Don't forget to add salt, pepper and thyme. Fry the champignons, cut into slices. Send half to the fried vegetables, set the rest aside.

Pour broth or boiled water over the vegetables and simmer for 10 - 15 minutes until cooked. Grind the prepared vegetables in a blender to form a homogeneous paste. Dilute the gruel with liquid cream, garnish with the remaining champignons and herbs. Serve the zucchini and champignon puree soup with croutons.

Cream soup of champignons and zucchini.

Ingredients:

• Zucchini - 2 medium pieces.
• Mushrooms (champignons) - 8-10 pcs.
• Potatoes - 1 pc.
• Onions - 1 pc.
• Garlic - 2 cloves
• Cream 35% - 100-150 ml.
• Cream cheese - 50 gr.
• Olive oil
• Butter
• Thyme - 2 sprigs
• Parsley - 1 bunch
• Freshly ground pepper
• Parsley for decoration (optional)

1. Cut all vegetables into large cubes (leave 6-8 zucchini slices and 1-2 mushrooms for decoration). Chop the garlic. Chop the parsley, only the leaves of the thyme are needed.
2. Heat olive oil in a saucepan, add a little butter. Little by little add vegetables and herbs to the pan in the following order: onions, garlic, zucchini, potatoes, mushrooms, thyme, parsley. Fry for 5 minutes. Pour 1-1.5 liters of hot water into the pan and leave to cook for 20-25 minutes.
3. After cooking, pour the vegetables and broth into a blender, add cream and cut into pieces cream cheese, grind until smooth.
4. Pour the finished mixture back into the pan, add salt, pepper and heat a little.
5. To decorate the dish, cut the champignon lengthwise, cut the zucchini into rings and fry in olive oil until golden brown. Pour creamy soup of champignons and zucchini into a plate, garnish with curly parsley and croutons.

Soup with champignons and zucchini.

• 2 tbsp. spoons of dried champignons,
• 300 g zucchini,
• 250 ml milk,
• 2 tbsp. tablespoons chopped parsley,
• 1 carrot,
• 1 onion,
• 4 tbsp. spoons of sour cream,
• water,
• salt,
• pepper.

1. Peel and grate the carrots and zucchini, chop the onion.
2. First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
3. Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place carrots, onions, zucchini and chopped champignons for soup in a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.
4. Before serving, sprinkle the first course of zucchini, champignons and carrots with chopped herbs.

Zucchini stuffed with champignons and rice

• 1 kg zucchini,
• 1 glass of rice,
• 2 onions,
• 5 kg fresh champignons,
• 1-2 tbsp. l. vegetable oil,
• 1 cup fresh tomato puree,
• 1-2 tsp. chopped dill and parsley,
• 3-5 tbsp. l. apple or grape vinegar, spices, salt to taste.

This dish needs to be prepared in stages:

1. Boil thoroughly washed rice in plenty of salted water, drain in a colander and rinse.
2. Boil fresh mushrooms in boiling water separately from rice, cut into strips and lightly fry in vegetable oil.
3. Separately sauté the onions.
4. Combine the fried mushrooms with sautéed onions, add salt, add tomato puree, spices and simmer until tender.
5. Mix the prepared vegetables and mushrooms with boiled rice, chopped herbs, and cool.
6. Without peeling, cut young zucchini crosswise into two halves. Remove some of the pulp from each half. Fill the resulting voids with cooled minced meat.
7. Fry the prepared vegetables in vegetable oil on all sides, then place in a saucepan and pour over apple or grape cider vinegar.
8. Simmer the zucchini stuffed with champignons, covered, until tender, for 30–40 minutes.

Appetizer recipe with zucchini, champignons, corn and sausage

• 500 g zucchini squash,
• 125 g fresh champignons,
• 2 onions,
• 1 pepperoni sausage
• 1 pod of sweet red pepper,
• 210 g canned corn,
• 4 slices Mozzarella cheese,
• 150 g ham,
• tomato paste,
• ground black pepper,
• salt.

1. Wash the zucchini and cut into slices. Wash the champignons thoroughly and, without peeling, chop thinly. Cut the onion into cubes, sausage into circles, cheese into long strips, ham into cubes. Peel sweet peppers from membranes and seeds and chop finely. Mix the corn liquid with tomato paste (to taste).
2. Place zucchini, champignons, onions, peppers and corn in a shallow bowl, add salt to taste, stir, pour in tomato sauce, top with cheese, sausage and ham, sprinkle with pepper.
3. Bake on higher than medium power for 10 minutes.
4. An appetizer with zucchini, champignons, corn and sausage can be served with toasted bread brushed with butter and garlic.

Other zucchini and champignon dishes

Zucchini with champignons and French fries in the oven.

Ingredients:

• 500 g zucchini,
• 100 g champignons,
• 100 g frozen French fries,
• 2 tablespoons mayonnaise,
• 100 ml vegetable oil,
• 2 eggs,
• salt.

Cooking method.

Fry French fries in vegetable oil until cooked. Wash the zucchini, cut into slices, bake in the oven. Wash the champignons, peel and chop coarsely. Place food in a pot in layers: French fries, zucchini, mushrooms. Salt each layer and grease with mayonnaise. Pour beaten eggs on top. Place the pot in an oven preheated to 180°C for 15 minutes.

Appetizer of zucchini and champignons in sour cream.

Required:

• 500 g zucchini,
• 300 g champignons,
• 2 tablespoons sour cream,
• 3 tablespoons vegetable oil,
• 1 tablespoon mayonnaise,
• 1 bunch of parsley,
• salt to taste.

This snack has two cooking options.

1. Cooking method

Wash the zucchini, peel and cut into strips. Sort the mushrooms, wash and cut into slices. Wash and chop the parsley. Place the zucchini and mushrooms in a dish, pour over mayonnaise, sprinkle with parsley and serve.

1. Cooking method

Combine zucchini with mushrooms, place in a frying pan, add vegetable oil and fry over high heat for 3 minutes. Then reduce the heat to low, add a little water, add salt, add sour cream and simmer until done.

Zucchini casserole with champignons.

• 800 g zucchini,
• 200 g champignons,
• 2 eggs,
• 100 g grated cheese,
• 1/2 cup kefir (or yogurt),
• 1/2 cup sour cream,
• 3 tbsp. l. vegetable oil,
• curry,
• nutmeg,
• ground black pepper,
• salt to taste

For the sauce:

• 100 g sausages,
• 200 g tomato sauce,
• 20 g butter,
• 1 bay leaf,
• ground black pepper,
• salt to taste

1. Cut the zucchini into small squares, fry in vegetable oil, and place in a greased pan.
2. Wash the champignons, cut into thin slices, place on top of the zucchini, salt and pepper.
3. In a separate bowl, beat sour cream, kefir and eggs.
4. Salt the mixture, season with grated nutmeg, curry, mix thoroughly.
5. Pour the prepared mixture over the zucchini and mushrooms and sprinkle with grated cheese.
6. Place in an oven heated to 200°C. Bake for 30 minutes.
7. You need to prepare the sauce like this: finely chop the sausages, fry them in butter, add bay leaf and tomato sauce.
8. Keep on low heat for 8–10 minutes, season with salt and pepper. Serve the casserole hot with the prepared sauce.

Pilaf with zucchini and champignons.

Ingredients:

• 400 g zucchini,
• 300 g rice,
• 1 onion,
• 250 g champignons,
• 100 g grated cheese,
• 1 liter of hot vegetable broth,
• 60 g butter,
• Bay leaf,
• salt and pepper to taste.

Preparation.

Wash and peel the zucchini, rinse the rice. Heat 40 g of butter in a large frying pan over low heat, add the diced zucchini and simmer for 5-7 minutes. Then add the chopped onion, and after a few minutes add the rice. Mix everything well, add chopped mushrooms, bay leaves and pour in 400 ml of broth. Cook vegetable pilaf with zucchini and champignons until the liquid has evaporated.

Stewed zucchini with mushrooms and tomatoes.

• What you will need:
• 600 g zucchini,
• 300 g champignons,
• 4 tomatoes
• 2 onions,
• 3 tbsp. l. oils,
• parsley,
• ½ tbsp. sour cream,

To prepare zucchini with champignons and tomatoes according to this recipe, you need to fry finely chopped onions and mushrooms and put them in a saucepan. Separately, fry the diced zucchini, put them in a pan with mushrooms, add salt, add a little water, and simmer for 10 minutes. Add chopped tomatoes, sour cream and simmer until done. Serve stewed zucchini with champignons, sprinkled with finely chopped herbs.

Omelette of zucchini, champignons and tomatoes.

• champignons (boiled) – 2 pcs.
• zucchini – 3 slices 1 cm thick
• tomato – 1 pc.
• chicken egg whites separated from the yolks - 2 pcs.
• salt – 1 pinch
• ground black pepper, garlic, dill to taste

This dish can be prepared without using any oil if you use a non-stick frying pan.

Cut the zucchini into slices, then into cubes. Cut the mushrooms into cubes. Over medium heat, fry the mushrooms and zucchini until golden brown. Cut the tomatoes into cubes and add to the vegetables. Then mix all this with egg whites, season with salt and pepper. Fry until done.

Salad “Harmony” with champignons and zucchini.

Required:

• 250 g boiled fresh champignons,
• 100 g zucchini,
• 6 eggs
• 150 g eggplants,
• 1/4 cup vegetable oil,
• 1 tbsp. l. vinegar,
• 1 incomplete tsp. ground black pepper,
• salt.

Cooking method.

Peel the zucchini from skin and seeds, cut into 1 cm cubes, place in a colander and let sit for 2-3 minutes. into steep salted boiling water. Cut the eggplants into the same cubes, add salt, and place them between two planks under pressure so that the bitterness comes out with the juice. Just like zucchini, place them in a colander and place them in salted boiling water for 5 minutes. Cool. Chop mushrooms and hard-boiled eggs into large strips, mix with dried cold zucchini and eggplant. Top with oil, vinegar and pepper dressing.

Look at the selection of photos for recipes for champignon and zucchini dishes:

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In the summer, mushrooms and zucchini can greatly diversify the everyday table. And for a holiday, you can use them to create many very tempting dishes. A little culinary imagination - and this season's cheap vegetable turns into a masterpiece worthy of the attention of the most avid gourmet.

Champignons with zucchini in cream

One of the rather simple ways, with zucchini, which gives simply delicious results. First, a third of a kilo of champignons is cut into medium slices and placed in a frying pan. While the mushrooms are fried, a couple of small zucchini are peeled and cut into small cubes. When the champignons are half cooked, add zucchini pieces and finely chopped four cloves of garlic. At the very end, the dish is added to taste, seasoned and flavored with a spoon (without a slide) of nutmeg. After stewing for three minutes, low-fat cream (about one and a half glasses) is poured in, and after five minutes the dish is ready.

Summer stew

Almost any vegetables can be added to this dish. Mushrooms and zucchini are also good in stews. To create such a dish, a quarter kilogram of small champignons is cut in half and fried until light brown, then salted, peppered and placed on a plate. Finely chopped onion is poured in their place. When its cubes become transparent, add circles of two zucchini. For greater beauty, it is better to take one green and one yellow. At the same moment, add squares of large bell peppers. The stew is stewed under the lid; Five minutes before removing from the burner, add halves of several cherry tomatoes, mushrooms and half a glass of sour cream. And once the food is ready, it is sprinkled with chopped onion feathers.

Stuffed boats

Again, anything can be used as a filling, but zucchini with mushrooms and rice are especially successful. The vegetables are washed and dried, cut lengthwise, and the insides are carefully removed with a spoon. According to all the rules, half a glass of rice is boiled and cooled. A medium-sized onion is finely crumbled and poached in sunflower oil. A little less than half a kilogram of chopped mushrooms is added to frying. When ready, season with salt, turmeric and pepper. Both components of the filling are mixed, supplemented with chopped green onions and distributed into “boats”. A spoonful of broth - mushroom or chicken - is poured into each. The zucchini halves are placed on a baking sheet, sprinkled with oil and hidden in the oven for a third of an hour.

Zucchini-mushroom casserole

A very tempting recipe for cooking zucchini with mushrooms and tomatoes in the oven! The onion is finely chopped and fried, and slices of a third of a kilogram of champignons are added to it. After about five minutes, remove the frying pan from the heat. Two good zucchini rub coarsely, the juice is not squeezed out of them. To the vegetables add two crushed garlic cloves, chopped fresh herbs of choice, salt and pepper and two beaten eggs. Flour is also poured here (a couple of well-heaped spoons), half a spoon of baking powder, and after mixing, mushrooms.

The resulting mass is distributed in a greased form, thin slices of a couple of tomatoes are laid out on top, and finally the structure is crushed with grated cheese. The casserole is placed in the oven for half an hour. When the cheese is browned, you can cut and serve.

Unusual julienne

Many housewives prepare this French dish for the holidays, traditionally using ceramic cocotte makers or dough baskets. We offer a very tasty alternative: zucchini with mushrooms and cheese in the oven, where the vegetable replaces the cocotte maker. A large zucchini is cut with fairly thick discs. Using a glass of suitable diameter, the center is cut out (squeezed out). You can cut it out with a knife if that’s more convenient for you. The round pieces are cut lengthwise and put in place - they will be bottoms. The resulting “cocotte bowls” are laid out on a greased sheet.

The filling for juliennes is prepared classically: onions are sautéed, then chopped champignons are added to it. When they reach half readiness, pour in cream (a glass for a quarter kilogram of mushrooms), and at the very end - flour well mixed in water (2 spoons). Salt and pepper are added and everything is mixed until slightly thickened. The bottom of each cocotte is sprinkled with grated cheese, the filling is placed on top, and the “structure” is completed with cheese again. After a quarter of an hour spent in the oven, the julienne will be ready. To prevent them from falling apart when removed from the baking sheet, you need to wait until the “cocotte makers” cool down a little.

Mushrooms with zucchini in Romanian style

It would seem that there are no exotic ingredients - and at the same time a completely unusual and unforgettable taste. Three zucchini are cut into circles, sprinkled with salt and left for ten minutes. Place a little flour on a large flat plate. Each circle of vegetable is rolled in it and fried over fairly high heat until brownish. About five tomatoes are cut into slices, too. And now something unusual: everyone is used to using hard cheese, but for this Romanian dish you will need feta cheese. A 200-gram piece is grated with a coarse grater, a bunch of green onions is finely crumbled. The dish is assembled in a baking dish: the first layer is placed on them, tomato rings are placed more tightly, which are sprinkled with feta cheese and herbs. Slightly frozen butter is rubbed on top. The mold is placed in the oven until an even “tan” appears.

Korean snack

Strictly speaking, it was not invented by Koreans, but due to the method of preparation and the seasonings used, the dish began to be called Korean. The main components in it are zucchini, mushrooms, carrots. Zucchini - four of them, weighing about 700 grams in total - are cut into thinner strips and salted. A third of a kilogram of champignons is crumbled like a vegetable and quickly, about 5 minutes, boiled in salted water. A large carrot rubs, preferably in the absence of one - just large. All ingredients are mixed and flavored with three finely chopped but not crushed garlic cloves and a packet of Korean carrot seasoning. For dressing, combine three tablespoons of vinegar, an equal amount of vegetable oil, salt and sugar. The finished salad is covered with a plate smaller in diameter than the salad bowl, pressed down with a weight and hidden in the cool for about four hours. It goes perfectly with any baked or fried meat and is stored for quite a long time, so it makes sense to prepare it for future use - you will meet unexpected guests prepared and fully armed: such zucchini with mushrooms and carrots will come in very handy.

Summer is the time for fresh vegetables and fruits. And this is so wonderful: you can cook so many delicious things from those products that were unavailable to us in winter: either they were not available at all, or the price in supermarkets for them was too high. But now we can replenish our body’s reserves of vitamins and treat ourselves to interesting recipes. Most often they cook from vegetables (except for salads, of course!) in the summer. And it’s not surprising - by combining different ingredients, you can get a new taste and a new dish every time. Zucchini is especially good in this regard - it goes well with absolutely everything: tomatoes, peppers, eggplants... And mushrooms - champignons - also go well with them. I’ll tell you now what delicious things can come out of this.

Recipe of the day: zucchini stew with mushrooms.

Ingredients:
- 1 small onion;
- 8-10 pieces of mushrooms;
- 2 small zucchini or 1 medium one;
- vegetable oil;
- salt and pepper.

How to cook with photos step by step

Peel the onion and cut into small cubes. This is not a very pleasant matter for me personally - I always cry when cutting onions. If it is not possible to delegate this honorable duty to my husband, then I try to whistle or blow during the cutting process: you know, it really helps! They say you can still chew chewing gum - then there will be no tears either. But I haven’t tried this method on myself yet, so I won’t say it with full responsibility.

Place the frying pan on the fire, pour vegetable oil into it and heat it. Place the chopped onion in a frying pan, reduce the heat and sauté the onion for 7-10 minutes, stirring occasionally.

During this time, we’ll deal with the zucchini. It can be zucchini or regular varieties of zucchini, at your discretion. Try using young zucchini for stew with champignons - they are much tastier.

We clean the zucchini (it’s very convenient to do this with a vegetable peeler) and first cut it into rings, quite thin - 2-3 mm thick, and then cut these rings into 2-3 parts, depending on the size of the zucchini.

The onion will be just ready – it will become slightly golden and transparent.

Add chopped zucchini to it and mix. And again send the pan to low heat for 5-8 minutes. You can cover the pan with a lid.

While the zucchini and onions are stewing, let's move on to the next ingredient in the zucchini stew. These will be champignons. I was lucky - I bought royal champignons. Compared to regular ones, they have a darker cap and are slightly larger in size. As for taste, they also benefit here - they have a richer aroma and a bright musky taste. In addition, they are more dense, so they behave much better during heat treatment. Unfortunately, in our region they are not such a frequent guest on store shelves. So, if necessary, you can prepare a stew with zucchini and regular champignons. It will be delicious, of course, with wild mushrooms, but this is a completely different dish and a different recipe.

Wash the mushrooms and cut into slices.

During this time the zucchini will become soft.

Add chopped champignons to the zucchini and mix. Increase the heat to maximum, wait 1-2 minutes, then reduce the heat again, close the lid and simmer the mushrooms and zucchini for 7-10 minutes. During this time, you can stir the champignons, onions and zucchini 2-3 times.

You shouldn’t keep the stew on the fire for a long time - zucchini cooks quickly, and mushrooms even more so (champignons can even be eaten raw), so they won’t need any extra heat treatment at all.

At the very end, salt and pepper the stew to taste.




That's all, zucchini with mushrooms and onions are ready. They can be eaten immediately, hot, or you can let them cool a little. But still, my favorite option is a cold stew of zucchini and champignons.




This is also very convenient: you can prepare everything in advance and hide it in the refrigerator, and take it out just before serving.






Bon appetit!
Let us remind you that last time we pampered our guests