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Zucchini stuffed with chicken and mushrooms

0
2694
Kitchen European
Calorie content 127.9 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 11.3 gr.
Fats * 9.2 g
Carbohydrates* 2.4 gr.
* per 100 gr. product
Zucchini stuffed with chicken and mushrooms
Content

Stuffed Zucchini with Chicken and Mushroom is a dish best prepared for a leisurely weekend for the whole family. Moreover, the output is a lot of portions. Relatives will just lick their fingers from such a treat.

Ingredients

Cooking process

step 1 out of 14
Wash the courgettes, cut in half and remove the pulp in the middle, cut into cubes.
step 2 out of 14
Zucchini boats can be cut across into 2-3 pieces.
step 3 out of 14
Cut the chicken fillet into small cubes. Add the zucchini pulp to it and begin to fry in olive oil.
step 4 out of 14
Add salt and spices and stir.
step 5 out of 14
Cut the champignons into thin slices.
step 6 out of 14
Add to the pan with the chicken and the zucchini pulp.
step 7 out of 14
Salt the squash boats and fold them face down on a baking sheet lined with parchment. Bake at 180 degrees in the oven for 25-30 minutes.
step 8 out of 14
Meanwhile, the filling was ready.
step 9 out of 14
Bake the zucchini until almost cooked.
step 10 out of 14
Combine egg and sour cream, shake.
step 11 out of 14
Fill the zucchini with the filling, brush with the sour cream and egg sauce.
step 12 out of 14
Sprinkle the zucchini with finely grated cheese.
step 13 out of 14
Bake in the oven for another 10-15 minutes.
step 14 out of 14
Zucchini can be served both hot and at room temperature, sprinkled with fresh herbs.

Bon Appetit!

 

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