Baked zucchini with mozzarella | Serovia

Baked zucchini with mozzarella


100 g of grated Serovia Mozzarella cheese
1 zucchini
1 tomato (large)
100 g of champignons
1 shallot (or red onion)
1 leek
butter, oil,
salt, pepper
150 ml of white wine
100 ml of 30% cream

The cheese used in the recipe
Grated mozarella

Baked zucchini with mozzarella


Cut the zucchini lengthwise, pit the inside, cut the zucchini halves in a check pattern and fry in a pan for 1 minute on each side (in oil).


Peel the tomatoes (1 large tomato per 1 zucchini), without stalks, slice 100 g (4 large) of champignons, chop 2 cloves of garlic, slice the shallot. Fry the vegetables (garlic, then shallots, finally champignons). Cut the tomatoes into large cubes, combine with vegetables and add grated cheese (100 g of cheese per one large zucchini). Stuff the zucchini with the ready mass, put it into the oven on baking paper for 12 minutes, 200 degrees.

Leek sauce:

Cut the leek (small one or half of a large one) into rings, fry it a bit (butter, oil, salt), add 150 ml of white wine (semi-dry) and reduce. Add 100 ml of 30% or 35% cream. Then add 50 g of cheese and bring to the boil. If you don’t want the sauce to be too thick, add some vegetable stock.