Stuffed zucchini with chicken and vegetables

Name: Stuffed zucchini with chicken and vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 pcs zucchini; 1 pcs chicken fillet; 0.5 pcs onion; 1 pcs carrot; 1 pcs tomatoes; 3 tbsp sour cream; to taste dill; to taste salt; to taste ground black pepper; to taste favorite seasonings; 50 g hard cheese; 1 tbsp oil

Zucchini stuffed with chicken fillet, onions, carrots, and tomatoes, baked with sour cream and cheese.

Total: 50 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 378
Protein: 28 g
Fat: 22 g
Carbs: 18 g

Ingredients

for 2 servings

zucchini1 pcs
chicken fillet1 pcs
onion0.5 pcs
carrot1 pcs
tomatoes1 pcs
sour cream3 tbsp
dillto taste
saltto taste
ground black pepperto taste
favorite seasoningsto taste
hard cheese50 g
oil1 tbsp

Method

9 steps

Prepare the zucchini: cut in half lengthwise, carefully remove the core with a spoon, leaving walls about 1 cm thick. Place the boats on a baking sheet.
Prepare the filling: finely chop the chicken fillet. Finely chop the onion and carrot. Dice the tomato.
Heat the oil in a pan. Sauté the onion until translucent, add the carrot and fry for another 5 minutes.
Add the chopped chicken fillet to the vegetables and fry until the meat is cooked.
Add the chopped tomatoes, dill, salt, pepper, and favorite seasonings. Stir and simmer for 5 minutes.
Fill the zucchini boats with the prepared filling.
Mix the sour cream with grated cheese.
Spread the sour cream and cheese mixture over the filling in the zucchini.
Bake in an oven preheated to 180°C for 25-30 minutes, until the zucchini are soft and the top is browned.