Stuffed Zucchini

This is one of my favourite side dishes. There are some days that we cook something simple but we want an stunning dish, and the verticality of this side dish always impress people at the table. Moreoves, the fact that both the inside and the outside of this product are edable is a fact that any chef (or learning cook as myself) always love. Everything on the plate can be (and should be) eaten!

INGREDIENTS (for 9 pieces)

• 3 zucchini: straight and thick.


• Half chopped onion


• 1 chopped carrot.


• 150grs of chopped mushrooms


• 1 clove of garlic.

PREPARATION:

• Cut the zucchini in 3 equal parts. Each of these will be our containers.


• With a sharp small knife, empty each of the pieces, obtaining zucchini glasses.


• In a large pan with olive oil, cook first the garlic and the onions with a bit of salt. After 2 minutes, add the mushrooms, wait 2 more minutes, and add the carrots and the zucchini that we took out.


• Meanwhile, in a pot with boiling water, put our containers during 3 minutes, and then let them cool and dry.


• Fill the containers with the cooked veggies.


• Cover with some parmesan cheese and bake in the oven at 180ºC for 10 minutes.

Bon Profit!