Tasty champignon dishes with zucchini

Dishes from zucchini with champignons are not only tasty and fragrant, but also healthy. Vegetables and mushrooms perfectly complement each other, such dishes can take pride of place on the festive table or enter the menu of the daily meal. Another advantage of snacks, first and second courses of these ingredients is the speed of preparation and the ability to vary with different seasonings to give the dishes a spicy taste.

Grilled zucchini with mushrooms and minced meat

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

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

Mushroom pie with zucchini, cheese and sour cream

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

Oven baked zucchini with mushrooms, onions and chicken

• 300 g chicken meat
• 100 g champignon
• 1 zucchini
• 30 g onion
• 1 tsp sesame seeds
• ground black pepper
• salt
• vegetable oil

1. Wash, peel and chop the zucchini with wide thin slices, a peeler is perfect for this.
2. Finely chop the mushrooms and onions. Fry the onion first for 2 minutes, then add the mushrooms and simmer until cooked. Salt, pepper.
3. Chicken meat into small cubes. Grind half the mushrooms with a blender, combine with the remaining meat. Add mushrooms, salt, pepper, mix.
4. On a cling film put half the slices of zucchini with a large overlap. Closer to one edge lay half the filling and form a roll. Wrap it very carefully in cling film and put in the refrigerator for at least 1 hour. In the same way form a second roll.
5. Preheat oven to 220 ° C. Free rolls from zucchini, chicken and champignons from the film, transfer to a form oiled with vegetable oil, sprinkle with sesame seeds and bake for 30-40 minutes.
6. Zucchini with mushrooms and chicken, baked in the oven, can be served at the festive table, because it is distinguished by its originality, delicate taste and bright aroma of mushrooms.

Potatoes with champignons, zucchini and onions in a pan

Ingredients:

• Potato 300 g
• Champignons 100 g
• White onion 1 pc.
• Zucchini 2 pcs.
• Vegetable oil1 tbsp. l
• Spice

Cooking.

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

Zucchini stew recipe with mushrooms, tomatoes and sweet pepper

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

Peel the zucchini, put it in a saucepan with salted water. When it becomes soft, remove, let cool, cut into two equal parts, remove the seeds. Grind the pulp with a fork. Pour the tomatoes over with boiling water, then lower them into cold water, remove the skin and finely chop them. Cut the pepper into strips, mushrooms - into thin slices. Fry finely chopped onions 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 to the vegetable mass together with chopped herbs. Grate cheese on a coarse grater or chop finely, add half to the vegetable mass and mix it with mashed zucchini. Put the vegetable mass in a greased form with vegetable oil, sprinkle with the remaining cheese. Bake in a preheated oven 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 squash
• 150 g of champignons,
• 1 tomato
• 20 g butter,
• 50 g sour cream sauce
• 2 tablespoons of flour
• parsley
• salt and pepper to taste.

Cooking.

Wash vegetables, mushrooms and greens.Peel the zucchini, cut into thin circles, salt, roll in flour and fry in hot oil until golden brown. Put the peeled mushrooms 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, salt, pepper, simmer over low heat until cooked.

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

Salad with zucchini, mushrooms, chicken, pickles and tomato

Ingredients:

• 300 g squash
• 100 g canned champignons,
• 1-2 pickles,
• 150 g of boiled chicken meat,
• 1 tomato
• 60 g mayonnaise
• 60 ml of vegetable oil,
• 40 g flour
• dill greens,
• salt and pepper to taste.

Cooking.

1. Rinse the zucchini, peel, cut into slices, grate with salt and black pepper, then roll in flour and fry in vegetable oil.
2. Pass the remaining components of the salad through a meat grinder, add mayonnaise and mix. Put the resulting mixture on a spoon in each zucchini circle. Salad with zucchini, mushrooms, chicken, pickles and tomatoes garnish with dill.

Delicious stew of zucchini and mushrooms 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, pepper to taste.

Cooking.

Rinse the zucchini, peel, remove the core, cut into cubes. Grate the carrots. Peel onions, cut into rings, tomatoes - thin slices, mushrooms - platinum. Chop the garlic, chop the greens.

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

Casserole with pasta, mushrooms, 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 spoons
• ground black pepper to taste
• salt to taste

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

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

Zucchini and champignon soup puree.

• 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

Cooking:

In a pan, mix olive oil and butter. Finely chop the onion and garlic, throw into a mixture of oils, fry until half-cooked. Peel potatoes and zucchini, chop finely, toss to the onion, fry until soft. Do not forget to salt, pepper, season with thyme. Fry the sliced ​​mushrooms.Send half to fried vegetables, set aside the rest separately.

Pour vegetables with broth or boiled water, simmer for 10 - 15 minutes until tender. Grind the finished vegetables in a blender, so that a homogeneous gruel is obtained. Dilute the gruel with liquid cream, garnish with the remaining mushrooms and herbs. Serve mashed soup of zucchini and mushrooms with crackers.

Cream of champignon and zucchini soup.

Ingredients:

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

1. Cut all the vegetables into large cubes (leave 6-8 slices of zucchini and 1-2 mushrooms for decoration). Grind the garlic. Chop parsley, thyme needs only leaves.
2. Heat olive oil in a saucepan, add a little butter. Gradually add vegetables and herbs to the pan in the sequence: onions, garlic, zucchini, potatoes, mushrooms, thyme, parsley. Fry for 5 minutes. Pour hot water 1-1.5 liters into the pan and leave to cook for 20-25 minutes.
3. After cooking, pour vegetables and broth into a blender, add cream and cream cheese sliced ​​into pieces, grind to a homogeneous consistency.
4. Pour the finished mass into the pan again, add salt, pepper and slightly warm.
5. To decorate the dish, cut the champignon lengthwise, cut the zucchini into rings and fry in olive oil until golden brown. Pour cream soup from champignons and zucchini into a plate, decorate with curly parsley and croutons.

Soup with mushrooms and zucchini.

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

1. Peel and grate carrots and zucchini, chop onions.
2. Soak the mushrooms first, then boil in a pan, 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. Transfer carrots, onions, zucchini and chopped mushrooms for soup in a pot. Pour in milky mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately heated oven for 20 minutes.
4. Before serving, sprinkle the first dish of zucchini, mushrooms and carrots with chopped herbs.

Zucchini stuffed with mushrooms and rice

• 1 kg of zucchini,
• 1 cup rice
• 2 onions,
• 5 kg of fresh champignons,
• 1-2 tbsp. l vegetable oil
• 1 cup fresh tomato puree,
• 1-2 tsp chopped greens of 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 the thoroughly washed rice in a large amount of salted water, discard 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. Passer the onions separately.
4. Combine the fried mushrooms with sautéed onions, salt, add tomato puree, spices and simmer until tender.
5. Mix the prepared vegetables and mushrooms with boiled rice, chopped with spicy herbs, cool.
6. Young zucchini, without peeling, cut across into two halves. Remove half of the pulp from each half. Fill the formed voids with cooled minced meat.
7. Fry the prepared vegetables in vegetable oil from all sides, then put in a saucepan and pour with apple or grape vinegar.
8. Stew zucchini stuffed with mushrooms under the lid until cooked for 30-40 minutes.

Appetizer recipe with zucchini, mushrooms, 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 of Mozzarella cheese,
• 150 g ham
• tomato paste
• ground black pepper,
• salt.

1. Wash the zucchini and cut into circles. Wash the mushrooms thoroughly and finely chop without peeling.Dice the onion, the sausage into slices, the cheese into long strips, the ham into cubes. Peppers, peeling of partitions and seeds and finely chop. Mix the liquid from the corn with tomato paste (to taste).
2. Place zucchini, mushrooms, onions, peppers and corn in a shallow dish, salt to taste, mix, add tomato sauce, top with cheese, sausage and ham, sprinkle with pepper.
3. Bake at a power above average for 10 minutes.
4. For a snack with zucchini, mushrooms, corn and sausage, you can serve toasted bread, greased with butter and garlic.

 

Other dishes from zucchini with mushrooms

Oven with mushrooms and mushrooms in the oven.

Ingredients:

• 500 g squash
• 100 g of champignons,
• 100 g frozen french fries,
• 2 tablespoons of mayonnaise,
• 100 ml of vegetable oil,
• 2 eggs,
• salt.

Cooking method.

Fry fries in vegetable oil until tender. Wash the zucchini, cut into circles, bake in the oven. Rinse mushrooms, peel, chop coarsely. Lay out products in a pot in layers: french fries, zucchini, mushrooms. Season each layer with salt and grease with mayonnaise. Top with beaten eggs. Place the pot in an oven preheated to 180 ° C for 15 minutes.

Appetizer of zucchini and mushrooms in sour cream.

It is required:

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

This appetizer has two cooking options.

1. Cooking method

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

2. Cooking method

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

Zucchini casserole with champignons.

• 800 g squash
• 200 g of champignons,
• 2 eggs,
• 100 g of 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. Zucchini cut into small squares, fry in vegetable oil, put in a greased form.
2. Wash the champignons, cut into thin slices, put on top of the zucchini, salt and pepper.
3. Beat sour cream, kefir and eggs in a separate bowl.
4. Salt the mixture, season with grated nutmeg, curry, mix thoroughly.
5. Pour zucchini with mushrooms into the prepared mixture and sprinkle with grated cheese.
6. Put in an oven heated to 200 ° C. Bake for 30 minutes.
7. You need to make the sauce this way: 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 hot casserole with cooked sauce.

Pilaf with zucchini and mushrooms.

Ingredients:

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

Cooking.

Wash and peel the zucchini, rinse the rice. In a large skillet over low heat, heat 40 g butter, add the squash diced into cubes and simmer for 5–7 minutes. Then add chopped onion, and after a few minutes - rice. Mix everything well, put chopped mushrooms, bay leaf and pour 400 ml of broth. Cook the vegetable pilaf with zucchini and mushrooms until the liquid evaporates.

Braised zucchini with mushrooms and tomatoes.

• What is needed:
• 600 g squash
• 300 g of champignons
• 4 tomatoes
• 2 onions,
• 3 tbsp. l oils
• parsley
• ½ tbsp. sour cream
• salt

To cook zucchini with mushrooms and tomatoes according to this recipe, you need to fry finely chopped onions and mushrooms, put them in a pan. Separately, fry the zucchini sliced ​​in cubes, put them in a saucepan with mushrooms, salt, pour a little water, simmer for 10 minutes. Add chopped tomatoes, sour cream and simmer until cooked. Serve stewed zucchini with mushrooms, sprinkled with finely chopped herbs.

Omelet made of zucchini, mushrooms and tomatoes.

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

This dish can be prepared without the use of any oil, if you take a non-stick pan for this.

Cut the zucchini into circles, then into cubes. Dice the mushrooms. Fry mushrooms and zucchini over medium heat until golden brown. Dice tomatoes, add to vegetables. Then mix it all with egg whites, season with salt and pepper. Fry until tender.

Salad "Harmony" with mushrooms and zucchini.

It is required:

• 250 g of boiled fresh champignons,
• 100 g squash
• 6 eggs
• 150 g eggplant
• 1/4 cup vegetable oil
• 1 tbsp. l vinegar
• 1 part tsp ground black pepper
• salt.

Cooking method.

Peel the zucchini from the skin and seeds, cut into 1 cm cubes, put in a colander and lower it for 2-3 minutes. in cool salty boiling water. Cut the eggplant in the same cubes, salt, put between two plates under pressure, so that bitterness comes out with juice. As well as zucchini, put them in a colander and lower them in salted boiling water for 5 minutes. Cool. Mushrooms and hard-boiled eggs are chopped with large strips, mix with dried cold zucchini and eggplant. Pour dressing with oil, vinegar and pepper.

See a selection of photos for recipes for mushrooms with zucchini: