Stuffed Chicken Zucchini

Stuffed Chicken Zucchini

Preparation process

1. Heat the oven to 190 °C.

2. Wash the zucchini and pepper. Cut the pepper into small pieces and the zucchini into 3 equal parts to get 3 "cakes". The center of the pumpkin is then hollowed out, and the bottom is left so that the filling will remain in the pumpkin during baking. Arrange the hollowed zucchini rolls on a baking sheet, and cut the "meat" from the hollowed zucchini into smaller pieces. Cut the cheese into small cubes.

3. Then finely chop the onion, and cut the chicken into the smallest possible pieces.

4. Fry the onion in olive oil on a low heat in a pan, add the sliced ​​peppers and the "meat" of the zucchini, then add the sliced ​​chicken meat. Mix everything well, then add a pinch of salt, coriander and thyme. Mix again and bake everything together for about 15 minutes, until the liquid evaporates. Taste and add more salt or spices if necessary.

5. Add a few pieces of cheese to the hollowed out zucchini, then the vegetables and chicken from the pan, add a few more pieces of cheese on top. This is how you fill all the "cakes" of the zucchini.

6. Bake them in the oven for about 20 minutes or until the cheese on top turns golden yellow.


Recipe: Vedrana Orlović (@kefirolicious)

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