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Tarragon Mushroom and Cheese Stuffed Zucchini
Tarragon Mushroom and Cheese Stuffed Zucchini

Tarragon Mushroom and Cheese Stuffed Zucchini
A sophisticated vegetarian dish featuring seasonal zucchini, mushrooms, and cheese, elegantly presented with a hint of tarragon.
Tarragon Mushroom and Cheese Stuffed Zucchini

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, supporting a healthy vegetarian diet while offering a fine dining experience.

Ingredients:
1
Servings
  • 2
    item
     zucchini
  • 150
    g
     mushroom
  • 100
    g
     cheese
  • 5
    g
     tarragon
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Tarragon Mushroom and Cheese Stuffed Zucchini
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
  3. Chop the mushrooms and garlic finely.
  4. Heat olive oil in a pan over medium heat, add garlic and mushrooms, sauté for about 5 minutes until soft.
  5. Mix the sautéed mushrooms with cheese and tarragon in a bowl.
  6. Stuff the zucchini boats with the mushroom and cheese mixture.
  7. Place the stuffed zucchinis on a baking tray and bake for about 30 minutes until the zucchinis are tender.
  8. Serve warm, garnished with fresh tarragon.
Nutrition Per Serving 675 g Per 100g
Energy 650.5 kcal 96 kcal
Protein 34.9 g 5.2 g
Fibre 6.4 g 0.9 g
Salt 1.7 g 0.3 g
Sugar 11.5 g 1.7 g
Carbohydrates 23.1 g 3.4 g
Fat 49.1 g 7.3 g
  • 2
    item
     zucchini
  • 150
    g
     mushroom
  • 100
    g
     cheese
  • 5
    g
     tarragon
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchinis in half lengthwise and scoop out the center to create boats.

Chop the mushrooms and garlic finely.

Heat olive oil in a pan over medium heat, add garlic and mushrooms, sauté for about 5 minutes until soft.

Mix the sautéed mushrooms with cheese and tarragon in a bowl.

Stuff the zucchini boats with the mushroom and cheese mixture.

Place the stuffed zucchinis on a baking tray and bake for about 30 minutes until the zucchinis are tender.

Serve warm, garnished with fresh tarragon.

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