- 4 large round yellow zucchini squash
- 500 g chanterelle
- 2 green peppers
- 2 waist spring onion
- 2 waist spring garlic
- 1 bunch of parsley
Carefully cut out the zucchini, taking care of the upper part, with which you will cover them while baking. Scoop them out and keep that for filling. Chop it as well as other vegetables. Pour all vegetables into frying pan in which a little olive oil is heated at medium temperature. When mushrooms release water, strengthen the temperature, and then reduce it again when you see that the water has evaporated. Spice this meal only with sea salt and pepper (per one flat teaspoon).
The frying process should take 15-20 minutes. Then stuff zucchini. Arrange them in greased baking dish suitable for the oven. Cover them with the lid of zucchini. Bake about 25 minutes on 200°C. When you serve this dish, if you feel your taste is mild, sprinkle it with a few drops of umeboshi vinegar.