The name zucchini vegetable may still be foreign to our ears. Not surprisingly, because this one vegetable is more commonly found in mainland Europe. The physical form of zucchini resembles cucumber, although it actually belongs to the pumpkin family.

The color of zucchini is green but will turn yellow when it's old. In some European countries such as France and Italy, this zucchini recipe is very popular and is usually served to noble families in ancient times.


It feels neutral so it can be made into a variety of dishes, from salads, pickles, pickles, pickles to grilled dishes. We can cook zucchini recipes alone at home, because now these vegetables can also be found in supermarkets.

With aromas and flavors like gambas, zucchini which is also known as courgette in Europe can be processed into a variety of international dishes, one of which is grilled zucchini filled with mushrooms.

  • 1 medium sized zucchini weighing two hundred seventy five grams
  • 1 piece of oyster mushroom or eighty grams of king oyster chopped
  • 2 minced garlic cloves
  • 1 small rosemary stem
  • 4 tablespoons of parmesan or cheddar cheese
  • pepper and salt to taste
  • two tablespoons of cooking oil.
  1. Preheat the oven first with a temperature of one hundred and sixty degrees Celsius with a forced fan or a normal one hundred and eighty degrees Celsius.
  2. While waiting for the oven to heat, split the zucchini in half lengthwise and then make a hole in the middle.
  3. In the pan, heat cooking oil, then saute the garlic until it smells good.
  4. Add the rosemary leaves and mushrooms, then stir until the mushrooms become tender.
  5. Add pepper and salt, stir until cooked and then turn off the heat.
  6. Using a spoon, place the stirred in zucchini that has been perforated in the center.
  7. Next, sprinkle the cheese over the zucchini filling, then cover using aluminum foil.
  8. Bake zucchini in the oven for about fifteen minutes. Open the aluminum foil lid and
  9. Bake again in five minutes.
  10. Zucchini cuisine is ready to be served while it's still hot.

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