Stuffed Zucchini with Chicken and Cheese

There are countless recipes for stuffed zucchini. With paprika and cheese, with tuna and corn, with ground meat and tomatoes, with bulgur and vegetables, etc. If you havent found your favorite combination yet, definitely try our suggestion. Especially if you like chicken, sour cream, and cheese.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Small pumpkins

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 300 g Meat, chicken, breasts

  • pieces Tomato sauce, without salt

  • pieces Salt, table

  • 5 spoon Sour cream

  • 150 g Cheese, edamame

Steps

  1. Wash the zucchinis, dry them, and cut them in half lengthwise. Use a spoon to scoop out the center, being careful not to damage the skin. Salt the zucchini halves and place them on paper towels with the scooped side facing down.

  2. Finely chop the onion. Cut the chicken and 2/3 of the scooped-out zucchini center into pieces. Heat oil in a pan and sauté the chopped onion. Add the chicken and zucchini pieces, and cook while stirring until the chicken pieces are nicely browned on all sides. Season with salt and pepper to taste, add tomato paste, and quickly simmer. Remove from heat and let the filling cool slightly.

  3. Preheat the oven to 200 degrees Celsius. Line a baking dish with parchment paper and arrange the scooped zucchini halves, which have been well dried with paper towels. Fill them with the prepared filling and bake in the preheated oven for 15 minutes. In a bowl, mix the sour cream until smooth. Take the zucchinis out of the oven and pour the sour cream over the filling. Sprinkle grated cheese on top and bake in the oven for another 5 minutes, until the cheese melts and turns golden.

Nutrition Information (Per 100g)

  • Calories: 94.2 kcal
  • Fat: 5.54 g
    • Saturated Fat: 1.47 g
  • Carbohydrates: 3.03 g
    • Sugars: 0.35 g
  • Protein: 7.01 g
  • Fiber: 0.61 g