Zucchini stuffed with chicken breast
Description
Today I'm sharing with you my, so to speak, discovery – a recipe,
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Choose the youngest zucchinis you can find, as they have the most tender and flavorful flesh and practically no seeds.
- 2
Step 2
Cut the zucchini in half lengthwise, and with a teaspoon remove the flesh to create a boat shape. Do not remove too much flesh—the walls should be about 7–9 mm thick. Place the zucchini boats in the oven and bake at 180°C for 15–20 minutes, just enough time to prepare the filling.
- 3
Step 3
Cut the onion into cubes and finely chop the garlic with a knife or press it using a garlic press. Add the onion and garlic to a frying pan with a small amount of vegetable oil and sauté until the garlic becomes fragrant and the onion turns translucent.
- 4
Step 4
Finely chop the chicken breast with a knife and add it to the frying pan. Season with salt to taste.
- 5
Step 5
Remove seeds from the sweet peppers and rinse. Cut the peppers into small cubes and add to the pan. Mix everything well and cook over low heat for 15–20 minutes, until all the vegetables are soft and the chicken is cooked through.
- 6
Step 6
Remove the zucchini from the oven and fill the boats with the prepared chicken and vegetable filling.
- 7
Step 7
Spread a thin layer of mayonnaise on top and generously sprinkle with cheese grated on a fine grater.
- 8
Step 8
Bake the zucchini in the oven at 180 degrees for 10-15 minutes, until the cheese melts and the tops of the stuffed zucchini turn golden brown. Zucchini stuffed with chicken breast and vegetables are ready. Serve hot.