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Zucchini stuffed with chicken and vegetables

0
1260
Kitchen Russian
Calorie content 153 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 8.1 gr.
Fats * 8.5 gr.
Carbohydrates* 22.1 gr.
* per 100 gr. product
Zucchini stuffed with chicken and vegetables
Content

Zucchini can be used as a base for stuffed dishes, they go well with meat and other vegetables. In general, it turns out to be a very healthy and tender dish with an appetizing cheese crust.

Ingredients

Cooking process

step 1 out of 11
Wash the zucchini, wipe off moisture with paper towels. Cut the zucchini in half, if the fruits are very small, then cut off the top from them.
step 2 out of 11
Gently, using a spoon or a small knife, remove the pulp from the zucchini, leaving the walls of 7-10 millimeters, try not to pierce the vegetable through and through.
step 3 out of 11
Preheat a frying pan, pour in a little sunflower oil, fry the squash boats on both sides. Then reduce the heat, add some water to the pan, leave the zucchini to simmer under the lid for 10-15 minutes.
step 4 out of 11
Place the zucchini blanks in a baking dish.
step 5 out of 11
Wash the chicken fillet, dry, cut into cubes. Preheat a frying pan, pour in sunflower oil, lay out the chicken fillet, fry it, stirring constantly. Season with salt and season to taste, bring the meat until golden brown and remove from heat. Transfer the chicken to a bowl.
step 6 out of 11
Wash the bell pepper, remove the partitions and the core with seeds, finely chop the pulp. Remove the husk from the onion, chop it finely. Add a little sunflower oil to a frying pan, put onions, peppers, fry until soft.
step 7 out of 11
Cut the zucchini pulp into cubes, add to the pan, simmer for 3-5 minutes.
step 8 out of 11
Then transfer the chicken to the vegetables, stir.
step 9 out of 11
Wash the tomato, dip it in boiling water for a couple of minutes, remove the skin and cut the pulp. Pass the garlic through a press. Add tomatoes, chopped herbs, minced garlic, sugar, salt and pepper to the pan to taste.
step 10 out of 11
Grate the cheese. For the sauce, combine the cream and tomato paste. Fill the squash boats with the filling, pour over the sauce and sprinkle with grated cheese.
step 11 out of 11
Preheat the oven to 180 degrees, bake the zucchini for 25-35 minutes. Cool the prepared zucchini stuffed with chicken and vegetables a little and serve.

Bon Appetit!

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