Printable Recipe
Stuffed Zucchini with Mushrooms, Vegetables, and Pear
Zucchini halves are filled with mushrooms, vegetables and pear, then baked until tender.
Prep time
25 min
Cook time
15 min
Total time
40 min
Yield
4
Ingredients
18
Steps
5
Filed under: zucchini, carrot, mushroom, pear, cucumber, yogurt.
Source channel: Frische Rezepte
Key ingredients
STUFFED ZUCCHINI, zucchini, onion, chopped, carrot, grated or finely chopped, mushrooms, chopped.
Ingredients
- STUFFED ZUCCHINI
- 3 zucchini
- 1 onion, chopped
- 1 carrot, grated or finely chopped
- 3 mushrooms, chopped
- 1 pear, finely chopped
- 2 garlic cloves, minced
- 2 tsp butter
- Salt, to taste
- Black pepper, to taste
- Italian herbs, to taste
- Paprika, to taste
- Grated cheese, for topping
- CUCUMBER YOGURT SAUCE
- 1 tbsp Greek yogurt or sour cream
- 1 tsp mayonnaise
- 1 cucumber, grated
- 1 garlic clove, minced
- Fresh dill, chopped, to taste
- Salt, to taste
Method
- Cut the zucchini in half, make shallow cuts, and carefully scoop out the flesh. Sprinkle with salt and let rest for 10 minutes.
- Sauté onion and carrot in butter, add mushrooms, then the zucchini flesh and pear. Season with salt, pepper, and herbs.
- Fill the zucchini halves, place in a baking dish, top with grated cheese, and bake at 200°C (400°F) for 15 minutes.
- For the sauce: Grate cucumber, mix with yogurt, mayonnaise, garlic, dill, and salt.
- Serve hot with the yogurt sauce — light, fragrant, and absolutely delicious.