Zucchini with mushrooms - the best option for dinner 🍲

Prepare the products

1. First of all, thoroughly rinse with running water 600 g of zucchini and 300 g of mushrooms. At zucchini, we cut the tails, then divide the vegetables in half and cut into slices, 3-4 mm thick.
2. We chop the champignons with a knife into thin slices - the thinner, the tastier the dish will turn out.
3. Peel 150 g of onions and 2 cloves of garlic.
4. We chop the onion in half rings, first crush the garlic with a knife blade, and then finely chop.
5. We rinse the bell peppers, remove the seeds and the stalk, and then cut into short thin strips.
6. We put all the components in a deep wide bowl. Add to the vegetables 15 g of salt, 5 g of ground black pepper and 1 pinch of Italian herbs. If desired, you can optionally add other favorite spices.
7. Finely chop about 15 g of green onion and send it to the bowl for the rest of the products.
8. We add 300 g of sour cream there and stir everything thoroughly. Separately, rub on a coarse grater 200 g of Mozzarella cheese.

Prepare the product

1. We lay out the resulting vegetable mass in a heat-resistant glass form and carefully tamp it.
2. Water the workpiece with 60 ml of olive or refined sunflower oil, trying to evenly distribute it across the entire surface.
3. We heat the oven to a temperature of 200 ° C. We send the formed dish to the red-hot oven. Bake the casserole for 45 minutes. After this time, take the product out of the oven and sprinkle it evenly with grated cheese.
4. Return the casserole back to the oven and continue baking for another 15 minutes. Meanwhile, finely chop the desired amount of dill and parsley. Let the casserole be allowed to cool slightly, then lay it on plates and generously sprinkle with chopped herbs.