You will need:
- 400g Chanterelle mushrooms
- 2 large zucchinis (courgettes)
- Breadcrumbs
- Grated cheese (Parmesan or another type)
- White wine, but it’s optional
- Olive oil
- Pepper
- Salt
- Parsley
.Cut the mushrooms finely.
Pour olive oil into a frying pan and add garlic. Heat it up and add the mushrooms.
Cook over medium heat, stirring. Once the mushroom liquid evaporates, remove from heat.
Cut the zucchinis lengthwise and, if necessary, in half. Then, place them in boiling water and let them simmer for 3-4 minutes. The zucchinis should not overcook; they should just become slightly softer to speed up the further cooking process.
Now, scoop out the flesh of the zucchinis.
In a bowl, combine the prepared mushrooms, finely chopped parsley, finely chopped zucchini flesh, salt, pepper, and a bit of breadcrumbs.
Mix everything well and stuff the zucchinis.
Sprinkle breadcrumbs and cheese on top.
You can bake the zucchinis in the oven until they turn golden brown or in a pan (as in my case).
I cooked them in the same pan I used to sauté the mushrooms.
In both cases, add olive oil, a bit of broth (I used the water in which I boiled the zucchinis), wine if desired, and a clove of garlic.
In the oven, bake for about 30 minutes at 180 degrees Celsius, and in the pan, cook for 20 minutes over medium heat with the lid on.
