Zucchini Packages with Mushrooms

 Ingredients: 9-10 zucchinis, 400 g canned mushrooms, 3 green onions, 1 bunch of fresh dill, 1 tablespoon of oil, salt, ground pepper

Zucchini are a versatile and healthy vegetable, ideal for being prepared in various ways. We start by washing the zucchini well under a stream of cold water to remove impurities. Once clean, we cut off the stem and slice them into thin rounds, about 5 mm thick. Personally, I prefer to use a potato peeler, as it helps me achieve uniform slices, which is essential for even cooking.

Next, we continue with the onion, which needs to be washed and peeled before chopping finely. If using canned mushrooms, they should be well drained, and for flavor, we will finely chop fresh dill. This will add a fresh taste and a fragrant note to our dish.

Now we turn our attention to the grill. We heat it well, then place the slices of zucchini on the grill, letting them cook for 2 minutes on each side. We will get those characteristic grill marks, which not only look good but also enhance the flavor of the zucchini.

In a pot, we add a little oil and sauté the onion along with the sliced mushrooms. We season with salt and pepper, and at the end, we add the finely chopped dill. This mixture will become the delicious filling for our dish.

The next step is to prepare our oven-safe ramekins. We grease them with a little oil to prevent sticking. We place slices of zucchini around the edges of the ramekins, making sure to cover all sides well. Then we fill the center with the mushroom and onion mixture, and to close the dish, we place another layer of zucchini on top, like a lid.

We place these ramekins on a tray and put them in the preheated oven; baking takes about 20 minutes. Once the time is up, we take the tray out of the oven and let the dishes cool slightly. Using a knife, we carefully detach the zucchini packets from the walls of the ramekins, then gently turn them onto plates.

For an extra flavor boost, I served these delicious zucchini packets alongside strips of roasted bell peppers that I canned in the fall. This combination not only enriches the taste but also provides a colorful and appetizing appearance to the dish. Enjoy your meal!

 Tags:  onion oil zucchini mushrooms gluten-free recipes lactose-free recipes vegetarian recipes recipes for diabetics recipes for hypertensives fat-free recipes