Baked Zucchini with Chanterelles and Mozzarella

Ingredients

• 1 kg zucchini
• 1 tbsp salt
• 3 x shallots
• 2 clove garlic
• ½ tbsp fresh sage
• 3 tbsp olive oil
• 400 g chanterelles
• 1 tbsp butter
• 3 tbsp dry white wine
• 3 dl heavy cream
• 1 pinch black pepper
• 2 x fresh mozzarella
• 3 tbsp bread crumbs

Method

1. Slice the zucchini into about 1-2 cm thick discs. Arrange the discs onto a couple of chopping boards and sprinkle with salt before flipping them around and sprinkling the other side. Leave to rest for about 20-30 minutes. Use a clean kitchen towel to absorb the excess salt and water that occurs on the zucchini.
2. Preheat the oven to 220°C grill.
3. Finely slice shallot, garlic and sage.
4. Heat up a bit of olive oil in a pan. Pan fry the cleaned mushrooms on relatively high heat until lightly coloured.
5. Decrease the heat before adding the shallot, garlic and sage alongside a knob of butter. Cook until the shallot has softened.
6. Add white wine to the pan and let reduce completely before stirring in the cream. Summer for a couple of minutes.
7. Blend 1/3 of the mushroom mix until smooth (just add a ladle or two to a container and blend with and immersion blender). Add back to the pan and season with salt and pepper.
8. Add a little olive oil to a cooking sheet with parchment paper. Arrange the zucchini discs in an even layer (use more cooking sheet) and bake high up in the oven until softened and golden. For me this took about 12-15 minutes but every oven is different.
9. Decrease the heat of the oven to 180°C (no grill) when the zucchini is done.
10. Slice the mozzarella into discs.
11. Grease an oven proof dish with a little olive oil before arranging zucchini, mushrooms and mozzarella in layers. Try to finish with a layer of zucchini.
12. Mix the breadcrumbs with about 0.5 tsp of olive oil and a pinch of salt. Sprinkle over the dish and bake in the oven until golden and crispy. For me it took about 30 minutes. Voila!