Zucchini stuffed with chicken
Description
Recipe for zucchini stuffed with chicken: 1. Wash the zucchini and cut them in half lengthwise. Carefully cut off the top to make a neat "lid". 2. Remove the pulp and clean the walls (leaving about 10 mm thick), being careful not to pierce through the zucchini. 3. Heat vegetable oil in a frying pan and place the zucchini boats into it. 4. Sear on both sides until lightly browned. 5. Cover the pan, add a little water, and let the zucchini simmer for about ten minutes. 6. Transfer the seared zucchini to a baking dish. 7. Prepare the filling: 8. Wash the chicken fillet and dry it with paper towels. 9. Dice the chicken fillet, zucchini pulp, pepper, tomatoes (previously blanched in boiling water), onion, and garlic into small cubes. 10. Then chop the fresh herbs. 11. Meanwhile, heat butter and vegetable oil in a frying pan and sauté the diced chicken and vegetables, stirring constantly. 12. The juice released from the vegetables should evaporate, but do not overcook the chicken! 13. Transfer the sautéed mixture to a plate and let it cool. 14. Prepare the sauce: mix tomato paste with cream (or sour cream), add salt and ground pepper (or a pepper blend) to taste, and stir well. 15. Fill the zucchini boats with the sautéed mixture and pour the prepared sauce over them. 16. Sprinkle the tops of the zucchini with grated cheese. 17. Preheat the oven to 185°C (365°F), then bake the zucchini for no more than 30 minutes. 18. To check if the chicken-stuffed zucchini are done, pierce them with a fork—the zucchini should be tender.