We prepare the mushrooms:
Put the mushrooms in the wok and leave for a few seconds, add the chopped onion and let it boil for 5 minutes under the lid.
Add salt and parsley.
Peel a squash, grate it and slice it lengthwise.
Heat the grill, grease it with olive oil and brown the zucchini on both sides.
Grind the garlic clove, add salt and a little olive oil and rub.
Grease the zucchini slices with garlic sauce and oil and roll, tie with onion and fill with mushrooms.
turkey leg mushrooms (500 700 g)
1 suitable zucchini
200 g salted cheese
4-5 cloves of garlic
1 bunch of green parsley
2 grated potatoes
salt and pepper to taste
4-5 tablespoons flour
a little baking powder
Chop the mushrooms and cook for about 10 minutes. We rinse them and drain them very well of the juice
Grate the zucchini, then sprinkle it with salt and let it drain.
Grate all the vegetables on a small grater and squeeze well.
Mix the eggs very well then add the vegetables, greens and flour mixed with baking powder. At the end, add the cheese and cheese, stirring lightly. The composition is stronger than a cake but liquid.
Bake for about 20 minutes.
Try this video recipe too
Chicken, eggplant and pumpkin turrets
Cut the eggplant into round slices, salt them and drain them. We put a zucchini on the small grater, and we cut the other one like eggplant and let it drain.
Finely chop the green onion, parsley, dill and garlic.
Mix the minced meat with the finely chopped vegetables, egg, breadcrumbs and match the taste of salt and pepper.
Form flat meatballs, place them in a tray lined with baking paper and bake for about 30-40 minutes.
Meanwhile, heat the grill pan, grease it with a little oil and bake the eggplant and pumpkin slices for 2-3 minutes on each side. We take them out on a paper towel and let them cool a bit. Using a glass, cut the slices of bread round. After the meatballs have cooled a bit, we form the turrets. On a slice of bread we place a slice of cheese, a slice of eggplant, a meatball, a slice of zucchini, another slice of eggplant and a slice of tomato. We fix the turrets with toothpicks and put them in the oven for about 10 minutes. Serve with salad.
Pumpkin roll stuffed with mushrooms
- Pumpkin Roll (Maria Matyiku / Epoch Times) Pumpkin Roll
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Add the parsley, breadcrumbs and egg yolks to the zucchini and mix well. Add the egg whites and mix gently by turning (Maria Matyiku / Epoch Times) Over the zucchini add the parsley, breadcrumbs and egg yolks and mix well. Add the egg whites, and mix gently by turning
- The composition is poured into the pan, leveled and baked in the oven (Maria Matyiku / Epoch Times) The composition is poured into the tray, leveled and baked in the oven
- Turn the roll over on the paper sprinkled with cheese, adjust the edges and allow to cool. (Maria Matyiku / Epoch Times) Turn the roll over on the cheese-sprinkled paper, adjust the edges, and allow to cool.
- Melt the butter in a pan, add the onion and cook for 1-2 minutes. Add the peppers and chopped mushrooms and continue cooking for about 10 minutes until the mushrooms penetrate (Maria Matyiku / Epoch Times) Melt the butter in a pan, add the onion and cook for 1-2 minutes. Add the peppers and chopped mushrooms and continue cooking for about 10 minutes until the mushrooms penetrate
- Spread the filling over the roll (Maria Matyiku / Epoch Times) Spread the filling over the roll
- Holding the kitchen towel with both hands, roll the roll lightly, then carefully move it onto a tray. (Maria Matyiku / Epoch Times) Holding the kitchen towel with both hands, roll the roll lightly, then carefully move it onto a plate.
Zucchini is a summer vegetable loved by many of us. It can be prepared in a multitude of variants: from soups, stews, meatballs and other dishes, all equally appreciated and tasty. This combination of pumpkin and mushrooms can be a great appetizer for parties or a dish for a light and delicious lunch.
500 g of zucchini
30 g butter
2 finely chopped green onions
salt and pepper
4 large eggs
1 teaspoon chopped green parsley
4 tablespoons breadcrumbs
For the filling:
150 g mushrooms
30 g butter
100 g chopped green onions
100 g red pepper
salt and pepper
1 tablespoon starch
120 ml of milk
The oven is heated to 180 ° C.
Grease a tray (33 x 23 x 2.5 cm) with butter or oil, then place on the bottom a piece of baking paper the size of the tray.
The pumpkins are washed and cleaned of the heads. Put them on the grater with large holes, sprinkle with salt and let it sit for about 15-20 minutes to let the water. Then put them in a strainer and rinse with salt under a stream of cold water, then squeeze well with your hands.
Melt the butter in a pan, add the finely chopped onion and cook for 1-2 minutes, until soft. Add the grated zucchini and continue to cook for about 5-6 minutes, stirring well. Add salt and pepper then set aside and allow to cool.
Meanwhile, separate the eggs from the yolk and egg white. In a separate bowl, beat the egg whites.
After the zucchini has cooled, add the finely chopped parsley leaves, breadcrumbs and egg yolks and mix well until smooth.
Add the egg whites, and mix gently by turning.
The composition is poured into the tray, leveled and baked in the oven until the roll increases, the color turns golden and begins to detach easily from the edge of the tray (15 minutes).
Lay a clean kitchen towel on the table, over which you place a piece of baking paper the same size as the size of the tray. Sprinkle the grated Parmesan cheese over the paper.
Remove the roll from the oven, check that the roll is loosened all around, if it is not detached using a spatula or a plastic knife.
Turn the roll over on the paper sprinkled with cheese and allow to cool.
Wash mushrooms, onions and peppers well, then chop.
Melt the butter in a pan, add the chopped green onions and cook for 1-2 minutes. Add the peppers and chopped mushrooms and continue cooking for about 10 minutes until the mushrooms are soft. Season with salt and pepper.
Mix the starch in the cold milk, then pour over the mushroom mixture and stir over low heat until the composition thickens.
Spread the filling over the roll, taking care to leave a few centimeters without filling on the longitudinal side, where you want to finish the roll.
Holding the kitchen towel with both hands, roll the roll lightly, then carefully move it onto a tray.
Pumpkin boats with mushrooms
This recipe for pumpkin boats and the one for stuffed eggplant these are two of my favorite recipes when I don't feel like cooking but I want to eat something good. Preparation only takes a quarter of an hour! & # 128578
To prepare this recipe you need some ingredients, pumpkin, Pleurotus mushrooms (or any other type, but I like these because they have a more fleshy texture), any type of vegan or normal cheese if you are a lacto-vegetarian, garlic, onion and spices. About this would be the basic recipe for stuffed pumpkin boats. You can also add other vegetables, such as bell peppers, grated carrots, or even greens.
If you don't like mushrooms (but who doesn't like mushrooms ?! :))) you can also use ingredients like tofu, diced tomatoes, or even walnuts, to fill these pumpkin boats. Get creative! & # 128578
Advice: This recipe works great for meal prepping. The boats are good even cold, but they heat up easily anyway and you can keep them in the fridge for a week.
To make the filling creamier, I used coconut cream (coconut milk from the high-fat one). It gives it an incredible texture and a subtle coconut taste. It's optional, but I recommend it. It really makes a difference.
Tip 2: You can also use the filling for pasta! Add more coconut milk to have some liquid and a little water from which the pasta was boiled, add everything over the pasta and enjoy! & # 128578
Now, in terms of spices, I prefer oregano and thyme in combination with mushrooms. If you use eggplant instead of zucchini, I recommend basil. Also, when filling, it seems to me that tomatoes go well with olives and basil or parsley, and walnuts with a little nutmeg for flavor. & # 128578
Before serving the pumpkin boats, add some chopped herbs on top and possibly some fresh oregano leaves.
Don't forget, if you try this recipe or any other recipe on the blog, take a picture of it and put it on Instagram. You can tag me at @gourmandelleblog and use the hashtag #gourmandellerecipe. I post from time to time the recipes you have tried on the Facebook and / or Instagram Stories page! & # 128578
3 young zucchini, 5-6 fresh mushrooms, a red pepper, half an onion, mozzarella, 6 quail eggs, a handful of rice, a cup of vegetable soup, green dill, salt, oil
The pumpkins are washed well, wiped and then cut lengthwise into 2 halves, removing the ends. Each half is dug with a teaspoon, removing the core, leaving 1 cm uncleaned, at the ends then put in 2-3 boils in boiled salted water, drain.
Cook the chopped onion, together with the chopped pepper and the thinly sliced mushrooms, until it softens a little, then add the vegetable soup and cover to simmer until the rice softens well. Salt to taste and add finely chopped dill.
Put oil and a little soup in a tray and then place each half of the zucchini next to each other, with the hole facing up, fill with the mushroom filling. On top of each one put a slice of mozzarella from which I cut the center of the slice where I broke a quail egg and put it in the oven until the egg hardens. Serve hot or cold, plain or with sour cream.
Try this video recipe too
Zucchini, grated cheese, salt, pepper, dill and oil for frying. Quantities differ depending on preferences.
The zucchini are washed thoroughly and cut into slices with a thickness of 1 cm. Salt, pepper and leave in a bowl to remove water. Wipe each slice of zucchini with an absorbent paper towel, then brown on the grill on both sides.
Then start assembling the turrets turrets: a slice of zucchini, grated cheese, chopped dill, again zucchini, again cheese and so on. On top decorate with something colorful: carrot, tomato or even dill.
This dish is good both hot and cold and can be served with garlic sauce or summer salad (tomatoes, cucumbers, onions, peppers).
Try this video recipe too
& # 8211 1 chicken washed, portioned and peeled
& # 8211 1 zucchini zucchini
& # 8211 1/2 kg whole champignon mushrooms, cleaned of the leg and washed well
& # 8211 3-4 cloves garlic
& # 8211 salt, pepper, basil and spices for chicken
Method of preparation:
Preheat the oven to 200 degrees. Meanwhile, put the chicken in the pan, add the garlic, mushrooms and sliced zucchini about a finger thick. Season with salt and pepper. We add basil and any other spices for chicken we like. Bake for an hour. The meat, mushrooms and zucchini will leave the juice, with which I moistened from time to time the parts that did not reach the liquid. It is a wonderful type 2 for PL days in the Dukan diet. Be careful when the chicken is in the oven! Each oven has its own way of baking! Good appetite!
Zucchini turrets with mushrooms - Recipes
If you find eggless pasta, you can prepare this fasting recipe. On most pasta packages I found the text & # 8220may contain traces of egg & # 8221 of which not [& hellip]
As I received a zucchini, a bit big, but very good and without large seeds, I kept thinking about what I could prepare from it. We like breaded zucchini [& hellip]
Ingredients for Chicken Mushrooms and Mushrooms & # 8211 600 grams chicken, I used chicken breast & # 8211 300 grams mushrooms & # 8211 2 potatoes & # 8211 1 small zucchini [& hellip]
Ingredients for breaded pumpkin & # 8211 1 large zucchini & # 8211 3 eggs & # 8211 6 tablespoons flour & # 8211 a little water & # 8211 salt, pepper, garlic granules & # 8211 a little telemea or [& hellip]
Ingredients for Omelette with vegetables and mushrooms & # 8211 6 eggs, 2 tablespoons sour cream, oil, 1 zucchini, 300 gr mushrooms, 1 pepper, 1 onion [& hellip]
Ingredients for Pumpkin Food with Chicken. & # 8211 2 chicken breasts, 2 pumpkins, an eggplant, 2 bell peppers, 1 onion, 500 g mushrooms, [& hellip]
On this page you will find some practical tips in the kitchen. I know you know many of these practical tips, and the ones you just learned are convinced that [& hellip]
Pumpkin dish with eggs Pumpkin ingredients with eggs & # 8211 1 not too big zucchini, 1 onion, 1 bell pepper, 2 cloves garlic, 2 tomatoes, a little thyme and dill, [& hellip]
Pumpkin roll with Champignon mushrooms and cheese!
Try this fantastic pumpkin roll! Even those who do not love pumpkins will gladly eat this delicacy. The fine and juicy mushroom filling, the melted cheese, which becomes malleable and completely envelops it - here are the elements, which turn this roll into an incredibly refined and delicious dish. And her color & # 8230
For the countertop:
-¼ teaspoon ground black pepper
For the filling:
-250 g of Champignon mushrooms
-3 tablespoons of fermented cream
-3 strands of fresh parsley.
Other: oil - for frying and greasing the tray.
METHOD OF PREPARATION:
1.Prepare the composition for the countertop: remove the ends of the zucchini, then pass it through the large grater. Squeeze it well with your hands to remove the juice released by it.
2.Put the squeezed zucchini in a deep bowl. Add the carrot given through the large grater, egg, salt, ground black pepper and flour. Mix very well.
3. Transfer the composition obtained on the tray lined with a piece of baking paper, well greased with oil or a silicone sheet. Spread it in a rectangular top, with a uniform thickness.
Careful! After baking, the countertop sticks tightly to the underlying material. Therefore, it is mandatory to grease the baking paper with oil or use a silicone sheet.
4.Insert the tray into the preheated oven to 200 ° C and bake the top for 20 minutes.
5. In the meantime prepare the filling: cut the onion into cubes and fry it in a small amount of oil until it softens and begins to brown.
6. Add the garlic passed through the garlic press and the diced mushrooms. Fry everything until all the liquid in the pan has evaporated and the mushrooms have started to brown.
7. Add the fermented cream. Stir and fry the filling for another 2-3 minutes, until it thickens slightly.
8. Remove the countertop from the oven. Spread the mushroom composition on its surface.
9.Prepare the mushrooms with the grated cheese and the parsley leaves (previously separated from the stems).
10. Carefully roll the pumpkin top into a roll.
11. Bake the roll for 10 minutes in the preheated oven to 200 ° C.