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🍽️ Zucchini with Mushroom Filling and Garlic Yogurt

295 kcal · 30 min · 4 servings

Zucchini with Mushroom Filling and Garlic Yogurt Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C. Wash the zucchini thoroughly, trim the ends slightly, and halve them lengthwise. Then pre-bake them on a rack in the oven for about 10 minutes.
  2. 2. Clean the mushrooms if necessary with a kitchen towel and cut them into small cubes. Heat the oil in a pan over high heat and sauté the mushrooms for about 2–3 minutes. Season with salt and pepper.
  3. 3. Wash the parsley, pat dry, pluck the leaves from the stems, and chop finely. Grate the Parmesan coarsely. In a bowl, mix the parsley, Parmesan, 1 egg, and 2 pinches each of salt and pepper well. Add the sautéed mushrooms.
  4. 4. Take the pre-baked zucchini out of the oven and scrape out the flesh with a spoon. Then fill the zucchini with the mushroom and Parmesan mixture and bake for approx. 10 minutes on the top rack in the oven.
  5. 5. Peel the garlic and chop finely. In a bowl, mix the garlic with the yogurt and season with salt and pepper.
  6. 6. Roast the sunflower seeds in a pan over medium heat for about 3 minutes without fat. Take the stuffed zucchini out of the oven with the fried mushrooms, top with the garlic yogurt and seeds, and serve. Enjoy your meal!

Nutrition per serving