Zucchini Stuffed With Chicken Breast - A Step By Step Recipe With A Photo
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Video: Zucchini Stuffed With Chicken Breast - A Step By Step Recipe With A Photo
Zucchini stuffed with chicken breast is a delicious lunch, dinner and snack for the whole family. If you prepare the filling for zucchini without oil, then the dish will turn out to be quite dietary. Try it!
Today I am sharing with you my, one might say, discovery - a recipe for how to cook zucchini stuffed with chicken breast and vegetables. Of course, the recipe for stuffed zucchini is not at all new, but this is the first time I tried this filling, and I just loved it! The combination of chicken, onion, garlic and bell pepper is more than a success! Such zucchini can be served both for a snack and for a light lunch or dinner. Stuffed zucchini with chicken is a real summer meal! You should definitely try it during the season of zucchini!
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Poultry / Chicken / Zucchini / Chicken breast
Dish: Hot dishes / Filled dishes / Stuffed
- Zucchini - 1 Piece
- Chicken breast - 150 Grams
- Sweet pepper - 1 Piece
- Onions - 1-2 Pieces
- Garlic - 1 Clove
- Salt - To taste
- Hard cheese - 70 Grams
- Mayonnaise - 1 Tbsp. the spoon
How to cook "Zucchini stuffed with chicken breast"
Prepare all the ingredients you need. Take the youngest zucchini you find, it is these that have the most tender and tasty pulp and there are practically no seeds. Cut the zucchini in half lengthwise, remove the pulp with a teaspoon to make a boat. But do not take out too much pulp, the walls should be about 7-9 mm thick. Put the squash boats in the oven and bake at 180 degrees for 15-20 minutes, just while the filling is cooking. Cut the onion into cubes, chop the garlic finely with a knife or squeeze through a garlic press. Place the onion and garlic in a skillet with a little vegetable oil and fry until the garlic begins to give off its flavor and the onion becomes transparent. Finely chop the chicken breast with a knife and add to the pan. Season with salt to taste. Peel and rinse sweet peppers. Cut the pepper into medium-sized cubes and also send to the pan, mix everything and cook over low heat for 15-20 minutes until all vegetables are soft and the chicken is done. Remove the zucchini from the oven, fill the boats with the prepared chicken and vegetable filling.