home
➠ Zucchini
➠ Zucchini dishes
➠ Zucchini boats with chicken and vegetables

Zucchini boats with chicken and vegetables

1647

Kitchen Eastern European

Calorie content 91.4 kcal

Portions 2 port.

Cooking time 45 minutes

Proteins * 8.3 gr.

Fats * 10.5 g

Carbohydrates* 4.3 gr.

Content

If you want to cook something light for dinner, then I highly recommend you use my favorite recipe. Zucchini boats with chicken and vegetables are quite juicy and appetizing, with a wonderful taste and aroma. Such a dish will appeal to absolutely everyone.

Ingredients

Cooking process

Peel the champignons, cut into small cubes. Peel the onions and garlic, rinse under cool water and chop finely. Heat the pan well, add a small amount of vegetable oil. Add chopped mushrooms, onions and garlic. Fry for a few minutes, stirring occasionally.

Meanwhile, rinse the chicken fillet thoroughly under running water, pat dry with paper towels, then cut the chicken into medium-sized pieces. Place in a skillet with the rest of the ingredients and fry for a few minutes, stirring occasionally.

Season with salt and pepper, and then add the required amount of sour cream, mix thoroughly and reduce heat.

Fry until the resulting juice has completely evaporated.

Wash the zucchini thoroughly under cold running water and pat dry with a kitchen towel. Trim the ends of the zucchini and cut in half lengthwise. Use a tablespoon to scoop out the pulp. Wash the cherry tomatoes thoroughly, dry and cut in half. Grate hard cheese on a coarse grater.

Line a baking dish with baking paper or brush with a little vegetable oil, and place the squash boats on it.

Season the prepared zucchini with salt and pepper. Spread the prepared filling evenly.

Place the tomato halves on top.

Then sprinkle the zucchini boats with grated cheese on top. Place the form with boats in an oven preheated to 200 degrees, and bake the zucchini for about 20-25 minutes.