Baked zucchini stuffed with mushrooms

Baked zucchini stuffed with mushrooms

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  • 3 suitable pumpkins
  • 400 g fresh mushrooms
  • 1 ardei kapia
  • 1 yellow pepper
  • 1 green onion
  • 1 dried onion
  • 1 small carrot
  • 250 g peeled tomatoes in their own juice
  • salt
  • pepper
  • 4 twigs marar green
  • 3 sprigs of green parsley
  • 1 clove of garlic
  • dried rosemary
  • 3 tablespoons oil
  • 1 tablespoon tomato paste

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Pumpkin stuffed with mushrooms in the oven:

We clean the kapia pepper, the yellow one, from the seeds, the back and we cut it into bigger pieces. We clean the onion, finely chop it, and we clean the green one and cut it into slices. Peel a squash, grate it and slice the mushrooms. Heat the oil in a pan, put the onion, green onion, carrot and simmer for 2-3 minutes. Put the mushrooms for 2-3 minutes, then the peppers. Add 3/4 cup of water, salt and pepper to taste. Let it drop to the right heat, while we spin the vegetables. When there is a little juice, finely chop the tomatoes and put them in the pan. When the liquid has dropped well, remove the pan from the heat, sprinkle with finely chopped green dill and the cleaned and crushed usutro. Mix well. We wash the pumpkins, cut them in half lengthwise, we dig them carefully so as not to break them. We place them in a tray lined with baking paper, sprinkle with salt and a little dried rosemary. We distribute the filling inside the pumpkins. We unwrap the tomato paste with a cup of water, we put it in the tray, among the pumpkins. Cover the zucchini, put them in the hot oven at a suitable temperature for 45-50 minutes. After this time we discover them and leave them for about 15 minutes, raising the oven temperature a little. When they are ready, take them out to cool a little, sprinkle with chopped green parsley and serve. Good appetite!


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