I often prepare this vegetable side dish during zucchini season. I also often make different marinade - sometimes I mix mayonnaise with sour cream, sometimes with low-fat yogurt, but most often I mix sour cream with a chicken egg - my family loves this filling the most. The side dish turns out juicy and tasty if you like this combination of products.

To prepare zucchini with mushrooms baked in the oven, prepare the ingredients according to the list. Wash the vegetables under running water and dry.

Peel the champignon caps, cut into four parts, and place in a deep bowl.

Cut the zucchini into large pieces, chop the onion finely and add to the mushrooms.

Salt the vegetables, pepper, add mayonnaise. If mayonnaise is fatty, mix it with sour cream.

Mix everything thoroughly so that all the vegetables are covered with mayonnaise, transfer to a baking dish. If desired, you can add chopped garlic.

Place tomatoes cut in half on top; they will add juiciness to the baked vegetables.

If you want a cheese crust, sprinkle the vegetables with grated cheese at the beginning of baking and bake in an oven preheated to 180 degrees for 35-40 minutes. If you want soft and stringy cheese, sprinkle it on the vegetables 10 minutes before the end of cooking. I check the readiness of the vegetables with the tip of a knife; if it easily fits into the zucchini slice, then the rest of the vegetables are ready.

Serve zucchini with mushrooms baked in the oven as a side dish for meat dishes. When serving, sprinkle with fresh herbs.

Zucchini fried with mushrooms can be prepared as an independent dish, as a spread on bread or as a side dish for meat. The vegetables are in perfect harmony with each other, saturated with the aroma of garlic and dill. The result is a kind of lazy squash caviar with champignons, tasty, filling and very aromatic.

Chilled fried zucchini is very good, especially on the second day, when it sits in the refrigerator and is completely saturated with all the aromas of spices and herbs. Therefore, I recommend preparing a large portion from a kilogram of zucchini (2-3 pieces), which can be stored in a clean glass container for 3-4 days in the refrigerator. Among the obligatory components of the dish, which cannot be excluded from the list of ingredients, are dill, garlic, tomato paste and sour cream. If you remove at least one of them, the dish will lose its characteristic taste. But you can do without green onions if you suddenly don’t have them on hand. It gives the dish a special, spring-like fresh aroma, but it will be delicious even without green onions!

Ingredients

  • zucchini 1 kg
  • champignons 200 g
  • onions 1-2 pcs.
  • garlic 2 teeth
  • dill 0.5 bunch
  • green onions 0.5 bunch.
  • salt 1-2 tsp.
  • mixture of ground peppers 2 wood chips.
  • vegetable oil 3 tbsp. l.
  • tomato paste 2 tbsp. l.
  • sour cream 2 tbsp. l.

How to cook fried zucchini with mushrooms

Serve the dish warm or chilled. Delicious with a slice of baguette, fresh or lightly toasted.

The taste of the finished dish primarily depends on the quality of the products. Zucchini is best purchased from mid-May to mid-July. Previously, they will not contain any benefit, but the chemicals, thanks to which it is possible to put up an early harvest for sale, will only cause harm to the body, and later the fruits become tough and have denser skin and seeds.

The optimal size for zucchini is 20-27 cm, the color should be even. You should not purchase fruit with dents, because... These are manifestations of the beginning processes of decay. Fresh zucchini has a juicy tail, if you break it off, droplets will appear on the scrap. Otherwise, the fruit was picked more than 12 hours ago.

You also need to be very careful with mushrooms. It is a mistake to think that champignons cannot be poisoned. Dense and elastic caps, even shade, absence of dents and a characteristic light mushroom aroma are the main signs of high-quality mushrooms. If you decide to use forest ones, purchase them only from trusted sellers, or be very careful when collecting them yourself.

So, to prepare this dish we need to peel the onion, rinse it, cut it into thin rings or half rings.

Cut the carrots into strips or grate them on a coarse grater.


Wash the mushrooms and cut into even slices. Be careful, some require additional processing. Even champignons, especially if they are already large in size, can be doused with boiling water or boiled for a couple of minutes in boiling, lightly salted water, let alone wild mushrooms.


Pour oil into a frying pan, heat it, add the onion and fry it until golden brown. Then add chopped carrots.


Simmer the vegetables together for a couple of minutes, add mushrooms to them, stir and add salt.


Chop fresh herbs and add them to the rest of the ingredients.


All that remains is to peel and seeds the zucchini (if the fruit is young, you can simply remove the tails), wash it, cut into strips and add to the rest of the ingredients. Simmer for a couple of minutes, add spices, mix thoroughly and simmer for 10-15 minutes.


Mushrooms and zucchini are ready. All that remains is to choose the most suitable side dish.

Zucchini stewed with mushrooms I do not cook as often as other dishes from this delicious vegetable, however, I think that this is a very tasty dish worthy of attention. There are a lot of recipes with mushrooms on the Internet.

Most of them are very similar in their composition and preparation technology. Mushrooms are one of the main components of the dish, on which its taste will depend. You can take the following mushrooms for this vegetable sauté - champignons, oyster mushrooms, boiled wild mushrooms.

Dried mushrooms are not suitable for stewing zucchini, since the cooking time is very short so that they have time to properly stew, become soft and safe. It is best to use them for cooking.

In addition to zucchini and mushrooms, the recipe may contain various ingredients, for example, sour cream, ketchup, soy sauce, spices, herbs, as well as vegetables - green peas, green beans, onions, tomatoes, carrots, bell peppers, garlic.

Zucchini stewed with mushrooms will be a tasty addition to one or another side dish and will add variety to your menu. Be sure to try making them, I'm sure you'll like them.

Now I suggest you go to the recipe and see how they prepare zucchini stewed with mushrooms step by step with photos.

Ingredients:

  • Champignons – 200 gr.,
  • Carrots – 1 pc.,
  • Onion – 1 pc.,
  • Sunflower oil,
  • Salt - to taste
  • Spices (dried Provencal herbs) - on the tip of a teaspoon.

Zucchini stewed with mushrooms – recipe

To prepare this dish, it is best to use young ones. If you use exactly these zucchini, then you do not need to peel them. Cut the zucchini into 1 cm thick slices.

Remove the skins from carrots and onions. Chop the carrots into semicircles.

Cut the onion into cubes or quarters of rings.

Wash the mushrooms. Place in a colander to drain the water. Next, cut them into not too large pieces, approximately the same as for julienne.

Place onions and carrots in a heated frying pan.

Simmer the vegetables for about 5 minutes over low heat. While stewing, do not forget to stir the vegetables so that the onions do not burn. When the carrots are soft and the onions are translucent, place the zucchini and mushrooms in the pan.

Mix vegetables with mushrooms.

Salt and sprinkle with spices. Stir again.

Simmer the zucchini and mushrooms over low heat for another 7-10 minutes. You can simmer the vegetable sauté for about 5 minutes, cover it with a lid and leave for another ten minutes. The zucchini will be saturated with steam and will become juicy and soft.

If you want the zucchini with champignons to be al dente, reduce the cooking time to 5 minutes. Enjoy your meal. I will be glad if you liked this recipe for stewed zucchini with mushrooms and champignons in a frying pan and find it useful.

Zucchini stewed with mushrooms. Photo

Ingredients:

  • Zucchini – 1 pc. small size,
  • Sour cream – 3-4 tbsp. spoons,
  • Oyster mushrooms – 300 gr.,
  • Onion – 1 pc.,
  • Salt - to taste
  • Ground black pepper - a pinch,
  • Garlic – 2-3 cloves,
  • Sunflower deodorized oil.

Zucchini stewed with mushrooms in sour cream - recipe

Wash the oyster mushrooms. Let the water drain. Cut the mushrooms into small pieces. Cut the zucchini into small cubes. The size of the zucchini cubes is approximately the same as for cooking.

Cut the onion, like the zucchini, into cubes, only smaller sizes. Saute the onions and oyster mushrooms for about 5 minutes over low heat. Add chopped zucchini. Salt and pepper.

Squeeze the garlic through a press. Add sour cream. Stir. Simmer the zucchini and oyster mushrooms over low heat for about 7 minutes, stirring occasionally.

Serve stewed zucchini with mushrooms in sour cream hot, sprinkled with fresh herbs.

Stewed zucchini with tomatoes also turns out very tasty.

Ingredients:

  • Zucchini – 1 pc.,
  • Tomatoes – 2-3 pcs.,
  • Champignons – 200 gr.,
  • Onion – 1 pc.,
  • Carrots – 1 pc.,
  • Bay leaf – 1-2 pcs.,
  • A couple of sprigs of young dill
  • Salt and ground black pepper - to taste

Zucchini stewed with mushrooms and tomatoes - recipe

Wash the zucchini, tomatoes and carrots. Peel carrots and onions and cut into cubes. Cut the tomatoes into small slices.

Cut the champignons into thin slices. Cut the zucchini into thin half-circles. Finely chop the dill. Sauté onions and carrots. Add zucchini and mushrooms. Add salt and ground black pepper. Place bay leaf.

Simmer the zucchini with mushrooms, onions and carrots for about 5 minutes. Add chopped tomatoes and dill. Stir. Simmer the zucchini sauté for about another minute. I recommend preparing and.