Zucchini Baked with Broccoli, Mushrooms, and Carrots
Appetizers • Italian
Description
Delicious served cold with Blue Cheese. It can even be enjoyed for breakfast. And the best part - eat it with your hands!
Ingredients
- Courgette 1 piece
- Pickled Chanterelles 3 pieces
- Broccoli 5 oz
- Carrot ½ piece
- Olive Oil 1 teaspoon
- Shelled pumpkin seeds 1 teaspoon
- Tomatoes 2 pieces
- Ground Black Pepper to taste
- Ground Dried Garlic to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the zucchini lengthwise into 2 halves, carefully remove the seeds. Place these halves on a plate, cover tightly, and microwave for 10 minutes at 600 W.
Step 2
Meanwhile, sauté the mushrooms, broccoli, and carrot in a pan until soft (you'll need to stir occasionally and add water). Add the pumpkin seeds.
Step 3
Take 2 sheets of A4 foil, place one on top of the other. Place both zucchini halves on the foil cut side up.
Step 4
Spread mustard on top. Fill each zucchini half with the filling. Place tomato slices on top.
Step 5
Cover with foil, seal all ends to create a hefty packet - and place on the grill for 25 minutes (grill with fan, temperature 340°F).
Step 6
After 25 minutes, open the top, place under the grill for another 10 minutes.
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