ukrainian

Carpathian Mushroom and Buckwheat Stuffed Zucchini

Name: Carpathian Mushroom and Buckwheat Stuffed Zucchini
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 280 g zucchini; 70 g buckwheat groats, dry; 150 g button mushrooms, sliced; 90 g onion, finely chopped; 12 g sunflower oil; 6 g dill, chopped; 40 g hard cheese (semi-firm), grated; 2 g salt; 1 g black pepper

This baked dish pairs zucchini with buckwheat groats, dry, button mushrooms, sliced and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

74 g Carbohydrates

27 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

280g zucchini 48 kcal
70g buckwheat groats, dry 248 kcal
150g button mushrooms, sliced 33 kcal
90g onion, finely chopped 36 kcal
12g sunflower oil 106 kcal
6g dill, chopped 2 kcal
40g hard cheese (semi-firm), grated 161 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

zucchini
Preheat oven to 400F. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4 inch shell; finely chop the scooped flesh.
buckwheat groats
Cook the buckwheat in salted water until tender, 12-15 minutes; drain well.
zucchinibutton mushroomsonionsunflower oilsalt
Heat sunflower oil in a skillet. Saute onion and mushrooms with a pinch of salt until browned, 6-8 minutes. Stir in chopped zucchini flesh and cook 2 minutes.
buckwheat groatsbutton mushroomsdillhard cheese (semi-firm)saltblack pepper
Mix cooked buckwheat with the mushroom mixture, dill, black pepper, and half the cheese. Taste and adjust salt.
zucchinihard cheese (semi-firm)
Fill the zucchini boats, top with remaining cheese, and bake until tender and golden, 18-22 minutes.
Rest 3 minutes before serving.