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Zucchini dishes with mushrooms are not only tasty and aromatic, but also healthy. Vegetables and mushrooms complement each other perfectly, such dishes can take pride of place on the festive table or enter the daily meal menu. Another advantage of appetizers, first and second courses from these ingredients is the speed of preparation and the ability to vary with different seasonings to give the dishes a piquant taste.

Grilled zucchini with mushrooms and minced meat

• You need 4 small zucchini;
• 130 g champignons;
• 130 g of small tomatoes;
• 250 g ground beef or veal;
• 1 small onion, finely chopped;
• 1 tbsp. a spoonful of finely chopped coriander;
• 0.25 teaspoon finely chopped cumin;
• a pinch of cayenne pepper;
• 1 beaten egg;
• salt;
• pepper;
• oil for dressing vegetables.

1. Cut the courgettes into thin strips, simmer for 5 minutes, then drain the remaining water.
2. Using a teaspoon, cut out the pulp from one end of each piece.
3. Now you need to prepare the minced meat. To do this, you need to separate the legs of the mushrooms from the caps, finely chop the legs and put them in a separate dish.
4. Prepare the tomatoes as follows: carefully cut off the tops, take out the seeds with a teaspoon.
5. In a medium-sized bowl, mix the minced meat, onion, coriander, cumin, cayenne pepper, egg and chopped mushroom legs.
6. Season the minced meat with salt and pepper.
7. Preheat the grill to the maximum temperature.
8. Fill zucchini, tomatoes and mushroom caps with the resulting meat mixture and string alternately on skewers so that they fit snugly together.
9. Drizzle the zucchini with mushrooms and minced meat with olive oil and grill for 10 minutes on each side, making sure that the dish does not burn (if necessary, reduce the temperature).
10. Leftover filling can be fried and served with corn chips.

Pie with mushrooms, zucchini, cheese and sour cream

• 200 g puff pastry
• 2 medium-sized squash (or zucchini)
• 1/2 cup finely chopped champignons
• 1/2 cup finely chopped onion
• 1/2 cup hard grated cheese
• 1 glass of sour cream
• 2 tbsp. tablespoons of bread crumbs
• 1/4 teaspoon salt
• vegetable oil - to taste

To make a pie with champignons, zucchini, cheese and sour cream, roll the dough into a layer and place in a low corrugated dish 25–26 cm in diameter, greased with vegetable oil and sprinkled with water.

Press the dough carefully to the bottom and sides of the form and make a little prick with a fork. Bake in oven for 10 minutes at 200 ° C.

Cut the courgettes into circles, place in one layer on the prepared cake base, salt and sprinkle with breadcrumbs.

Finely chop the onion, sauté in vegetable oil, add mushrooms, salt and fry still a little.

Place the mushrooms and onions on top of the courgettes. Grate the cheese on a coarse grater, mix with sour cream and lay on top of the mushrooms. Bake the mushroom pie, zucchini, cheese and sour cream in the oven for 20-25 minutes at medium heat.

Oven baked zucchini with mushrooms, onions and chicken

• 300 g chicken meat
• 100 g champignons
• 1 vegetable marrow
• 30 g onions
• 1 tsp sesame
• ground black pepper
• salt
• vegetable oil

1. Wash, peel and cut the zucchini into wide thin slices; a vegetable peeler is perfect for this.
2. Finely chop the mushrooms and onion. First fry the onion for 2 minutes, then add the mushrooms and simmer until tender. Salt and pepper.
3. Cut the chicken into small cubes. Grind half of the mushrooms with a blender, combine with the remaining meat. Add mushrooms, salt, pepper, mix.
4. Place half of the zucchini slices with a large overlap on plastic wrap. Put half of the filling closer to one edge and form a roll.Wrap it very carefully in plastic wrap and put it in the refrigerator for at least 1 hour. Form the second roll in the same way.
5. Preheat oven to 220 ° C. Free the zucchini, chicken and champignon rolls from the film, transfer to a greased form, sprinkle with sesame seeds and bake for 30–40 minutes.
6. Oven-baked zucchini with champignons and chicken can be served to the festive table, because it is distinguished by its originality, delicate taste and bright mushroom aroma.

Potatoes with mushrooms, zucchini and onions in a pan

Ingredients:

• Potatoes 300 g
• Champignons 100 g
• White onion 1 pc.
• Zucchini 2 pcs.
• Vegetable oil 1 tbsp. l
• Spices

Cooking.

1. To cook champignons with zucchini in a pan, peel the potatoes, cut into thin circles, and fry in vegetable oil. Peel the courgettes and cut them into small cubes. Cut the onion into rings, the mushrooms into plates.
2. Add zucchini, mushrooms, onion to the fried potatoes. Season the dish with salt and pepper, add spices. Fry mushrooms with zucchini and potatoes in a pan for 5 - 10 minutes, then add 1 glass of water and simmer until cooked.

Zucchini ragout recipe with mushrooms, tomatoes and bell peppers

• 1 medium zucchini
• 150 g champignons,
• 1-2 large tomatoes,
• 2-3 sweet peppers,
• 1 onion
• 2-3 cloves of garlic,
• 100 g of hard cheese,
• 1 tbsp. l. butter,
• 1 tbsp. l. vegetable oil,
• dill, parsley,
• salt,
• ground black pepper to taste

Peel the zucchini, cook in a saucepan with salted water. When it becomes soft, take out, allow to cool, cut into two equal parts, remove the seeds. Chop the pulp with a fork. Pour boiling water over the tomatoes, then put them in cold water, peel them off and chop them finely. Cut the pepper into strips, the mushrooms into thin slices. Fry finely chopped onions in butter until transparent, add tomatoes, mushrooms, peppers and simmer over low heat, stirring continuously, until vegetables become soft and transparent. Finely chop the garlic and add to the vegetable mass together with the chopped herbs. Grate the cheese or chop very finely, add half to the vegetable mass and mix it with mashed zucchini. Put the vegetable mass in a greased form with vegetable oil, sprinkle with the remaining cheese. Bake in an oven preheated to 200 ° C for 20-30 minutes. Serve the vegetable stew with zucchini and mushrooms hot.

Fried zucchini with mushrooms and tomatoes in sour cream sauce

Ingredients:

• 250 g zucchini
• 150 g champignons,
• 1 tomato,
• 20 g butter
• 50 g sour cream sauce,
• 2 tablespoons flour
• parsley,
• salt and pepper to taste.

Cooking.

Wash vegetables, mushrooms and herbs. Peel the zucchini, cut into thin circles, salt, roll in flour and fry in hot oil until golden brown. Put peeled mushrooms in boiling water for 2-3 minutes, then cut them into thin slices and simmer with sour cream sauce until tender. Cut the tomato in half, salt and pepper, simmer over low heat until tender.

When serving the zucchini, fried with mushrooms, put on a plate, put mushrooms on them, and on top with fried tomatoes and sprinkle with parsley.

Salad with zucchini, mushrooms, chicken, pickled cucumber and tomato

Ingredients:

• 300 g zucchini
• 100 g canned mushrooms,
• 1-2 pickles,
• 150 g of boiled chicken meat,
• 1 tomato,
• 60 g mayonnaise,
• 60 ml of vegetable oil,
• 40 g flour
• dill greens
• salt and pepper to taste.

Cooking.

1. Rinse the zucchini, peel, cut into slices, rub with salt and ground black pepper, then roll in flour and fry in vegetable oil.
2. Pass the remaining components of the salad through a meat grinder, add mayonnaise and mix. Spoon the resulting mixture onto each zucchini circle. Salad with zucchini, mushrooms, chicken, pickled cucumber and tomato, garnish with dill.

Delicious zucchini and champignon stew in a slow cooker

Ingredients:

• Champignons - 100 g,
• zucchini - 1 pc.,
• tomatoes - 2 pcs.,
• carrots - 1 pc.,
• onion - 1 pc.,
• garlic - 2 cloves,
• mayonnaise - 150 g,
• greens (parsley, celery),
• salt and pepper to taste.

Cooking.

Rinse the courgette, peel, core, cut into cubes. Grate the carrots on a coarse grater. Peel the onion, cut into rings, tomatoes into thin slices, mushrooms into platinum. Chop the garlic, chop the herbs.

To prepare a delicious stew of zucchini and champignons, pour vegetable oil on the bottom of the multicooker pan, put the zucchini, champignons, and onions. Fry on the "baking" mode for 10 minutes. After the time has elapsed, add tomatoes, garlic, herbs, salt and pepper, mix everything thoroughly, fry for another 5 minutes, then add mayonnaise, simmer for another 5 minutes. Then turn on the "heating" mode and simmer the dish for 5 minutes. Now the stew of courgettes, mushrooms, tomatoes and carrots is completely ready.

Casserole with pasta, mushrooms, zucchini and carrots

• pasta 200 g
• zucchini 1 pc.
• champignons 100 g
• carrots 1 pc.
• onions 1 pc.
• tomatoes 2 pcs.
• garlic 2 cloves
• eggs 1 pc.
• sour cream 5 tbsp. spoons
• 1 bunch of parsley and dill
• vegetable oil 4 tbsp. spoons
• ground black pepper to taste
• salt to taste

1. Cooking this dish should begin with boiling pasta, it is enough to bring them to half-readiness.
2. While the pasta is boiling, you can prepare the vegetables. Cut the zucchini into thin slices, grate the carrots on a coarse grater, fry this mixture for 5 minutes.
3. Peel mushrooms and onions, chop finely, fry for 5 minutes. Cut the tomatoes into circles. Chop the garlic, chop the herbs.
4. Then put all the components of the dish on the bottom of the form in layers in the following order: the first layer - carrots and zucchini, the second layer - pasta, the third layer - fried mushrooms and onions, the fourth layer - tomatoes.
5. Pour the dish with an egg mixed with garlic and herbs.
6. Add salt and pepper to taste.
7. Bake pasta with mushrooms, zucchini and carrots in the oven at 180 degrees for 10 minutes.

Soup-puree, cream-soup and other first courses of champignons and zucchini

Soup-mashed potatoes and mushrooms.

• zucchini - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• garlic - 2 cloves
• champignons - 200-300 g
• butter - 100 g
• olive oil - 100 g
• cream - 100 ml
• thyme, salt, pepper
• vegetable or chicken broth (or boiled water) - 300 ml

Preparation:

In a skillet, combine olive oil and butter. Finely chop the onion and garlic, throw in the mixture of oils, fry until half cooked. Peel potatoes and zucchini, chop thinly, toss to the onion, fry until soft. Do not forget to salt, pepper, season with thyme. Fry the sliced ​​mushrooms. Send half to the fried vegetables, set aside the rest separately.

Pour vegetables with broth or boiled water, simmer for 10 - 15 minutes until tender. Grind the finished vegetables in a blender so that a homogeneous gruel is obtained. Dilute the gruel with liquid cream, garnish with the remaining mushrooms and herbs. Serve squash and champignon soup with croutons.

Creamy mushroom and zucchini soup.

Ingredients:

• Zucchini - 2 medium pieces.
• Mushrooms (champignons) - 8-10 pcs.
• Potatoes - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 2 cloves
• Cream 35% - 100-150 ml.
• Creamy curd - 50 gr.
• Olive oil
• Butter
• Thyme - 2 sprigs
• Parsley - 1 bunch
• Freshly ground pepper
• Salt
• Parsley for decoration (optional)

1. Cut all vegetables into large cubes (leave 6-8 zucchini slices and 1-2 mushrooms for decoration). Chop the garlic. Chop the parsley, thyme only needs leaves.
2. Heat olive oil in a saucepan, add a little butter. Little by little, add vegetables and herbs to the pan in the sequence: onions, garlic, zucchini, potatoes, mushrooms, thyme, parsley. Fry for 5 minutes. Pour 1-1.5 liters of hot water into a saucepan and leave to cook for 20-25 minutes.
3. After cooking, pour vegetables with broth into a blender, add cream and cream cheese cut into pieces, chop until smooth.
4. Pour the prepared mass into a saucepan again, add salt, pepper and heat a little.
5. To decorate the dish, cut the champignon lengthwise, cut the zucchini into rings and fry in olive oil until golden brown. Pour mushroom and zucchini cream soup into a plate, garnish with curly parsley and croutons.

Soup with champignons and zucchini.

• 2 tbsp. tablespoons of dried champignons,
• 300 g zucchini
• 250 ml of milk
• 2 tbsp. spoons of chopped parsley,
• 1 carrot,
• 1 onion
• 4 tbsp. spoons of sour cream,
• water,
• salt,
• pepper.

1. Peel and grate carrots and zucchini, chop the onion.
2. Soak the mushrooms first, then boil in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
3. Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Transfer carrots, onions, zucchini and chopped champignons for soup to a pot. Pour with milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.
4. Before serving, sprinkle the first course of courgettes, mushrooms and carrots with chopped herbs.

Zucchini stuffed with mushrooms and rice

• 1 kg of zucchini,
• 1 glass of rice
• 2 onions,
• 5 kg of fresh champignons,
• 1-2 tbsp. l. vegetable oil,
• 1 cup fresh tomato puree
• 1-2 tsp chopped dill and parsley,
• 3-5 tbsp. l. apple or grape vinegar, spices, salt to taste.

This dish must be prepared in stages:

1. Boil thoroughly washed rice in a large amount of salted water, put in a colander and rinse.
2. Boil fresh mushrooms in boiling water separately from rice, cut into strips and lightly fry in vegetable oil.
3. Saute the onions separately.
4. Combine the fried mushrooms with sautéed onions, salt, add tomato puree, spices and simmer until tender.
5. Mix the prepared vegetables and mushrooms with boiled rice, chopped spicy herbs, cool.
6. Young zucchini, without peeling, cut across into two halves. Remove part of the pulp from each half. Fill the resulting voids with cooled minced meat.
7. Fry the prepared vegetables in vegetable oil on all sides, then put in a saucepan and pour with apple or grape vinegar.
8. Simmer zucchini stuffed with champignons, covered until tender, for 30-40 minutes.

Snack recipe with zucchini, mushrooms, corn and sausage

• 500 g zucchini zucchini,
• 125 g fresh champignons,
• 2 onions,
• 1 sausage "Peperoni",
• 1 pod of sweet red pepper,
• 210 g canned corn
• 4 slices of Mozzarella cheese,
• 150 g ham
• tomato paste
• ground black pepper,
• salt.

1. Wash the courgettes and cut into slices. Wash the champignons thoroughly and chop finely without peeling. Cut onion into cubes, sausage into slices, cheese into long strips, ham into cubes. Peel the bell peppers from partitions and seeds and chop finely. Mix corn liquid with tomato paste (to taste).
2. Put the zucchini, mushrooms, onions, peppers and corn in a shallow dish, add salt to taste, stir, add tomato sauce, top with cheese, sausage and ham, sprinkle with pepper.
3. Bake on above medium power for 10 minutes.
4. For a snack with zucchini, mushrooms, corn and sausage, you can serve toasted bread, greased with garlic butter.

Other zucchini dishes with champignons

Zucchini with mushrooms and fries in the oven.

Ingredients:

• 500 g zucchini
• 100 g champignons,
• 100 g frozen French fries,
• 2 tablespoons mayonnaise
• 100 ml of vegetable oil,
• 2 eggs,
• salt.

Cooking method.

Fry French fries in vegetable oil until tender. Wash the zucchini, cut into slices, bake in the oven. Rinse the champignons, peel, chop coarsely. Put the food in layers in a pot: french fries, zucchini, mushrooms. Salt each layer and grease with mayonnaise.Top with beaten eggs. Place the pot in an oven preheated to 180 ° C for 15 minutes.

Zucchini and champignon appetizer in sour cream.

Required:

• 500 g zucchini
• 300 g champignons,
• 2 tablespoons sour cream
• 3 tablespoons of vegetable oil
• 1 tablespoon mayonnaise
• 1 bunch of parsley,
• salt to taste.

This appetizer has two cooking options.

1. Cooking method

Wash the courgettes, peel and cut into strips. Sort the mushrooms, wash and cut into slices. Wash and chop the parsley. Put the zucchini and mushrooms in a dish, sprinkle with mayonnaise, sprinkle with parsley and serve.

2. Cooking method

Combine zucchini with mushrooms, put in a pan, add vegetable oil and fry over high heat for 3 minutes. Then reduce heat to low, pour in some water, add salt, add sour cream and simmer until tender.

Zucchini casserole with mushrooms.

• 800 g zucchini,
• 200 g champignons,
• 2 eggs,
• 100 g grated cheese
• 1/2 cup of kefir (or yogurt),
• 1/2 cup sour cream
• 3 tbsp. l. vegetable oil,
• curry,
• nutmeg,
• ground black pepper,
• salt to taste

For the sauce:

• 100 g sausages,
• 200 g tomato sauce
• 20 g butter
• 1 bay leaf
• ground black pepper,
• salt to taste

1. Cut the zucchini into small squares, fry in vegetable oil, put in a greased form.
2. Wash the mushrooms, cut into thin slices, put on top of the zucchini, salt and pepper.
3. In a separate bowl, beat sour cream, kefir and eggs.
4. Salt the mixture, season with grated nutmeg, curry, mix thoroughly.
5. Pour zucchini with mushrooms with the prepared mixture and sprinkle with grated cheese.
6. Place in an oven heated to 200 ° C. Bake for 30 minutes.
7. You need to prepare the sauce like this: finely chop the sausages, fry them in butter, add bay leaf and tomato sauce.
8. Keep on low heat for 8-10 minutes, season with salt and pepper. Serve the casserole hot with cooked sauce.

Pilaf with zucchini and mushrooms.

Ingredients:

• 400 g zucchini,
• 300 g of rice
• 1 onion
• 250 g champignons,
• 100 g grated cheese
• 1 liter of hot vegetable broth
• 60 g butter
• Bay leaf,
• salt and pepper to taste.

Cooking.

Wash and peel the courgettes, rinse the rice. In a large skillet over low heat, heat 40 g butter, add the diced courgettes and simmer for 5-7 minutes. Then add the chopped onion, and after a few minutes add rice. Mix everything well, put chopped mushrooms, bay leaf and pour 400 ml of broth. Cook vegetable pilaf with zucchini and mushrooms until the liquid evaporates.

Stewed zucchini with mushrooms and tomatoes.

• What you need:
• 600 g zucchini,
• 300 g champignons,
• 4 tomatoes,
• 2 onions,
• 3 tbsp. l. oils,
• parsley,
• ½ tbsp. sour cream,
• salt

To prepare zucchini with mushrooms and tomatoes according to this recipe, you need to fry finely chopped onions and mushrooms, put them in a saucepan. Separately fry the diced courgettes, put them in a saucepan with mushrooms, salt, add a little water, simmer for 10 minutes. Add chopped tomatoes, sour cream and simmer until tender. Serve stewed zucchini with mushrooms, sprinkle with finely chopped herbs.

Zucchini, mushrooms and tomato omelet.

• champignons (boiled) - 2 pcs.
• zucchini - 3 circles 1 cm thick
• tomato - 1 pc.
• whites of chicken eggs separated from the yolks - 2 pcs.
• salt - 1 pinch
• ground black pepper, garlic, dill to taste

This dish can be cooked without using any oil by using a non-stick frying pan.

Cut the zucchini into slices, then into cubes. Cut the mushrooms into cubes. Fry mushrooms and zucchini over medium heat until golden brown. Cut the tomatoes into cubes, add to the vegetables. Then mix it all with egg whites, season with salt and pepper. Fry until tender.

Harmony salad with mushrooms and zucchini.

Required:

• 250 g of boiled fresh champignons,
• 100 g zucchini,
• 6 eggs
• 150 g eggplant
• 1/4 cup vegetable oil
• 1 tbsp. l. vinegar
• 1 part tsp ground black pepper,
• salt.

Cooking method.

Peel the zucchini of skin and seeds, cut into 1 cm cubes, put in a colander and lower for 2-3 minutes. in steep salty boiling water. Cut the eggplants into the same cubes, salt, put between two plates under oppression so that the bitterness comes out with the juice. As well as zucchini, put them in a colander and dip in salted boiling water for 5 minutes. Cool down. Chop mushrooms and hard-boiled eggs into large strips, mix with dried cold zucchini and eggplants. Pour with a dressing of oil, vinegar and pepper.

Look at a selection of photos for recipes for mushroom dishes with zucchini: