International dishesVegetable DishesEurope and North Americaabout 40 minutes
Baked zucchini stuffed with shiitake and cheese comes together in 40 minutes. Zucchini holds a lot of water and softens easily, and a hollow scooped too deep lets the shell collapse on the tray.
The minced shiitake cooks for 3 to 5 minutes until it dries out and smells rich, then 1 teaspoon butter goes in for a quick toss before the heat goes off. A dry filling keeps the zucchini from weeping onto the tray and gives an evenly golden cheese top.
This batch weighs about 184g, at roughly 198 calories per 100g.
Method
Rinse the zucchini, halve them lengthwise and scoop out the middle with a spoon to make room for the filling, without going too deep.
Rinse the shiitake mushrooms, dry them and chop them finely. Finely chop the onion and garlic.
Heat a pan over medium heat, add 1 tablespoon olive oil, then the garlic and onion, and fry for about 1 minute until fragrant.
Add the chopped mushrooms, season with 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon seasoning powder, and stir for 3 to 5 minutes until the mushrooms dry out and smell rich. Add 1 teaspoon butter, toss quickly and turn off the heat.
Heat the oven to 180 degrees C for 10 minutes. Pack the mushroom filling into the hollowed zucchini, press it down lightly and scatter 50g cheese over the top.
Set the zucchini on a tray lined with foil or baking paper and bake for 15 to 20 minutes until the cheese melts and turns golden brown.
Take them out, let them cool for 2 to 3 minutes and scatter chopped parsley over the top.
Tips
Medium zucchini of 15 to 20cm are the right choice, since large ones carry more seeds and soften quickly in the oven.
The hollow stays shallow, otherwise the shell collapses during baking.
A little of the scooped zucchini, chopped and mixed into the mushroom filling, tastes good too.
Two to three minutes of cooling before the parsley goes on keeps the herb fresh.
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