This Baked Zucchini with Mushrooms and Cream is a delightful and comforting dish that combines tender zucchini, earthy mushrooms, and a rich, creamy sauce. Topped with melted cheese, this dish is perfect for a cozy dinner at home.
The zucchini slices are fried until golden brown, adding a wonderful texture and flavor. The creamy sauce, made with sautéed vegetables, cream, and nutmeg, provides a luxurious and rich taste that pairs beautifully with the zucchini. Topped with cheese and baked to perfection, this dish is sure to be a hit with your family and friends.
Recipe:
Ingredients:
- Olive oil
- 2 zucchini
- 1 onion
- 2 tablespoons butter
- 1 carrot
- 300 grams mushrooms
- 1 tomato
- 1 tablespoon flour
- 400 grams cream
- Fresh parsley
- 100 grams cheese
- Salt to taste
- 1/2 teaspoon nutmeg
- Pepper to taste
Directions:
- Prepare the zucchini:
- Cut the zucchini into 1 cm thick slices.
- Heat olive oil in a pan over high heat and fry the zucchini slices until golden brown. Set aside.
- Prepare the vegetables:
- Finely chop the onion and carrot.
- In the same pan, add 2 tablespoons of butter and sauté the onion and carrot until softened.
- Add the finely chopped mushrooms and cook until the liquid has evaporated.
- Add the tomatoes:
- Dice the tomato after removing the seeds.
- Add the diced tomato to the pan with the vegetables and cook for a few more minutes.
- Prepare the cream sauce:
- Sprinkle 1 tablespoon of flour over the vegetable mixture and stir well to combine.
- Gradually add 400 grams of cream, stirring constantly to prevent lumps.
- Season with salt, 1/2 teaspoon nutmeg, and pepper to taste.
- Simmer the mixture over low heat for 5 minutes until it thickens.
- Combine and bake:
- Preheat the oven to 180°C (350°F).
- In a baking dish, arrange the fried zucchini slices in a single layer.
- Pour the creamy vegetable sauce over the zucchini.
- Sprinkle with freshly chopped parsley and 100 grams of grated cheese.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let it cool slightly before serving.
- Garnish with additional parsley if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal (approx.) | Servings: 4 servings
TIPS AND SHARING IDEAS
- Zucchini Selection: Choose firm, medium-sized zucchini for the best texture and flavor. Smaller zucchini tend to be more tender and less watery.
- Mushroom Variations: Feel free to use a mix of mushrooms, such as button, cremini, or shiitake, to add more depth of flavor to the dish.
- Herb Options: You can add other herbs like thyme, rosemary, or basil to enhance the flavor of the dish.
- Cheese Choices: Experiment with different types of cheese, such as Gruyère, mozzarella, or Parmesan, for a unique twist.
- Cream Substitute: If you prefer a lighter version, you can use half-and-half or milk instead of cream. Add a bit of cornstarch to thicken the sauce if needed.
- Serving Suggestions: Serve this dish as a main course with a side salad or as a side dish to grilled chicken or fish.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: This dish can be prepared ahead of time and frozen. Just assemble the dish, cover tightly with aluminum foil, and freeze. Bake from frozen, adding an extra 10-15 minutes to the baking time.