Zucchini stuffed with chicken
Chicken meatballs with coriander and tomato sauce
Tart with asparagus and bacon
Ingredients
Total cooking time
Number of servings
Wash the zucchini and cut it into two halves lengthwise.
If the zucchini is small, you can cut off only the top part of the zucchini (lid).
Carefully remove the pulp, leaving the walls 7-10 mm thick and being careful not to pierce the zucchini through.
Heat a little vegetable oil in a frying pan, place the zucchini boats and fry on both sides until lightly browned.
Add some water to the pan and reduce heat to low.
Fry the zucchini, covered, until almost soft, about 10-15 minutes, adding a little water if necessary.
Place the zucchini in a baking dish.
Wash the chicken fillet, dry it with paper towels and cut into small cubes.
Cut the zucchini pulp into cubes.
Wash the pepper, cut out the seed box and cut into small cubes.
Make a cross-shaped cut on the tomato, from the side of the stalk, lower it into boiling water for 2 minutes and remove the skin.
Cut the tomato into small cubes.
Peel the onion and chop finely.
Peel the garlic and chop finely.
Wash the greens, dry and chop.
Heat the butter with vegetable oil in a frying pan, add the chicken fillet and fry, stirring constantly, over high heat until lightly browned.
The released meat juice should completely evaporate.
As soon as the juice has evaporated, add a little more butter, salt and pepper, stir and remove the pan from the heat.
The main thing is not to dry out the fillet and fry it over high heat, but not for long.
Transfer fried chicken to a clean plate and keep warm.
Heat the butter with vegetable oil in a frying pan, add the onion, lightly salt and fry until soft.
Add bell pepper.
And fry, stirring, for 3-5 minutes.
Add the diced zucchini pulp.
And fry for about 3-5 minutes.
Combine chicken with vegetables and stir.
Add tomatoes, herbs, chopped garlic (you can add a few pine nuts), salt, pepper, add a pinch of sugar to taste, and mix.
Combine cream and tomato sauce (or ketchup), add a little salt to taste, and stir until smooth.
Fill the zucchini with filling.
And pour sauce over it.
Sprinkle with grated cheese.
Bake in an oven preheated to 180°C for about 30-40 minutes (or longer, until the zucchini is as soft as desired).
Remove the finished dish from the oven, cover with foil, let stand for 5 minutes and can be served.
gotovim-doma.ru
Recipe for zucchini boats with chicken:
Wash the young zucchini thoroughly and cut each fruit in half. Using a spoon, scrape out the core from each half as thoroughly as possible, but at the same time, trying not to damage the boat itself. Cut the zucchini pulp into small cubes. In the same way, cut the onions into cubes.
In a small container, prepare the marinade by mixing olive oil, vinegar, Provençal herbs, salt and pepper. Mix everything thoroughly and coat the chicken fillet, previously washed and dried, with half the marinade on all sides.
After letting the chicken fillet sit for 10-15 minutes so that it is saturated with the marinade, fry it until tender in a frying pan with heated olive oil.
While the chicken is cooking, pour the remaining marinade over the zucchini boats so that they are also imbued with a piquant taste.
In another frying pan, fry the onions and diced zucchini pulp. Fry vegetables until they acquire a light golden hue.
Cut the finished chicken fillet into cubes and place in a deep container. Add fried onions and zucchini pulp there. Add mayonnaise to taste so that the filling is not too dry. For those who care about their health, you can add light mayonnaise so that it is not so high in calories.
Fill the marinated zucchini boats with the resulting filling and sprinkle each boat with grated cheese. Place the stuffed zucchini in a heat-resistant dish, add a small amount of water (so that it just covers the bottom of the dish) and bake the dish in the oven at 180 degrees for 30 minutes.
Place the finished zucchini boats with chicken on a plate, garnish with herbs and serve. Bon appetit!
Stuffed zucchini boats
Stuffed zucchini boats are a very tasty and easy to prepare dish. And the combination of chicken fillet, tomatoes, herbs and zucchini allows you to get an exquisite taste that will delight you and your loved ones.
To prepare stuffed zucchini you will need:
large zucchini (20-25 cm in length) – 2 pcs.;
chicken fillet – 600 g;
medium-sized tomatoes – 4 pcs.;
hard cheese – 250 g;
onions – 2 pcs.;
garlic cloves – 2 pcs.;
Peel the zucchini, cut in half and remove the core using a spoon.
Place the resulting “boats” on a baking sheet and place in a preheated oven (180 degrees) for 20-25 minutes.
Cut the chicken fillet into small pieces.
Fry the fillet over medium heat until cooked through.
Finely chop the onions and tomatoes.
Simmer, stirring, tomatoes and onions until our mixture thickens (i.e. a significant amount of liquid has evaporated).
Chop the greens and squeeze the garlic cloves through a garlic press.
Grate the cheese on a coarse grater.
Mix the dressing for the zucchini boats (meat, tomatoes and onions, herbs and garlic and half the grated cheese).
Place the stuffing mixture into our boats.
Sprinkle the remaining grated cheese on top of the zucchini.
Place in a preheated oven and simmer until the cheese is baked (5-10 minutes).
You can serve stuffed boats as a separate dish.
rutxt.ru
Diet zucchini boats with chicken
©provincial_ka
Ingredients:
- zucchini – 3 pcs.
- chicken fillet – 200 g
- onion – 1 pc.
- natural yogurt – 3 tbsp. l.
- cheese (any diet) – 70 g
- spices to taste
How to cook?
- Make minced chicken fillet and finely chop the onion.
- Wash the zucchini, cut lengthwise and remove the pulp.
- Grease the finished boats with natural yoghurt. Then place in them a mixture of minced chicken with onions and spices.
- Before putting it in the oven, brush the healthy dish with yogurt and sprinkle with grated cheese.
- Bake zucchini boats for 20 minutes at 200 degrees.
Zucchini boats in the oven
Zucchini goes well with meat and other vegetables. Try making zucchini boats - a delicious appetizer, quite filling and very aromatic, which also does not require the use of a very small amount of oil and is suitable for dietary nutrition.
This recipe uses minced pork and beef, but a more dietary version of stuffed zucchini boats - with minced chicken - is also quite suitable.
- zucchini - 2 pcs.;
- minced meat - 500 g;
- red bell pepper - 1/4 pcs.;
- yellow bell pepper - 1/4 pcs.;
- green onions - 1/2 bunch;
- green dill - 2-3 sprigs;
- salt, ground pepper - 2-3 chips;
- unsweetened yogurt or sour cream - 2-3 tbsp. l.;
- vegetable oil - 2 tbsp. l.
How to cook stuffed zucchini boats in the oven:
Wash the zucchini thoroughly, then cut it lengthwise into 2 halves and carefully scoop out the pulp using a teaspoon (do not throw away the pulp!). You should get zucchini boats, which should be immediately salted and peppered so that they are lightly marinated while the filling is prepared.
Fry finely chopped onion (without feathers) in vegetable oil until half cooked and separately lightly simmer the diced zucchini pulp.
Combine the onions and zucchini, fry separately for 5 minutes over high heat until the minced meat is half cooked, add salt and pepper - you don’t need to try to bring the vegetables and meat to full readiness, you just need to let the minced meat set so that it retains all the juice during the baking process.
In a deep bowl, prepare the filling: combine poached zucchini with onions and fried minced meat, add finely chopped dill and green onions, add finely chopped bell pepper, and lightly pepper.
Stuff each boat and place on a baking sheet lined with foil.
Bake at 180 degrees until the zucchini boats become soft in the oven - approximately 30 minutes (zucchini stuffed with minced chicken, bake for 20 minutes). Before serving, pour over white sauce.
bluda-doma.ru
Cooking process:
Cut the peeled zucchini into not very thick discs and carefully remove the center with the seeds, then prepare a large baking sheet and cover it with a silicone mat or parchment. Place zucchini washers on a baking sheet.
After this, prepare a hearty filling, and for this you need to chop the washed chicken meat as finely as possible (you can grind it in a meat grinder), send it to the most suitable bowl.
Add some spices to the same bowl, then add universal seasoning and chopped dill, break a raw egg into the same bowl and mix the ingredients.
Next, you need to peel the young garlic and pass it through a press, transfer it to a bowl with the remaining ingredients and mix everything thoroughly again with moistened hands.
Now you need to cut the washed tomatoes into small pieces and transfer them to another container, beat everything thoroughly, then add chopped basil and mix.
Place the spicy chicken filling in the center of each zucchini puck, spread the tomato mixture with basil on top, then sprinkle the entire composition with grated cheese and place the pan in the oven.
Bake zucchini stuffed with chicken filling, tomatoes and cheese for about forty minutes at 190 degrees, then cool slightly and serve with cucumber or some other vegetable salad. Bon appetit!
INGREDIENTS
- Zucchini 4 pieces
- Bell pepper 1 piece
- Tomato 1 piece
- Onion 1 piece
- Rice 0.5 cups
- Chicken breast 500 grams
- Hard cheese 150 grams
- Sour cream 2 tbsp. spoons
- Sunflower oil 1 tbsp. spoon
- Greens To taste
- Spices To taste
For cooking I used minced chicken.
Wash all vegetables, except carrots, and cut them into small cubes. Carrots need to be grated.
Wash the zucchini and cut into halves. Using a spoon, remove the pulp. Rub the zucchini with salt and leave on the table.
Finely chop the zucchini pulp.
Now fry the minced meat with all the vegetables in a frying pan. Add salt, pepper, French herbs and paprika.
Check how much juice is released when vegetables are stewed with minced meat. If there is a lot of juice, add the washed raw rice immediately, but if there is not a lot of juice, the rice should first be boiled and then added.
Grease the outside of the zucchini halves with oil and place the filling in the boats. Place the zucchini on a baking sheet.
Grate the cheese, then mix it with sour cream and herbs.
Place the cheese mixture on top of the zucchini.
Bake the zucchini in the oven until golden brown and the cheese is completely melted, and the zucchini should also soften slightly.
All that remains is to attach the sails to the boats! Cucumbers and plastic skewers will help you. Bon appetit!
povar.ru
Similar recipes:
- Recipe for minced chicken meatballs with gravy
- Chicken meatballs recipe
- Minced chicken meatballs recipe
- Fresh zucchini salad recipe
- Asparagus salad recipe
- Chicken breast fillet recipe
Zucchini boats with egg and tomato
©Worldinside the Kitchen
Ingredients:
- zucchini – 1 pc.
- tomato – 1 pc.
- egg – 1 pc.
- cheese (any diet) – 50 g
- spices to taste
How to cook?
- Wash the zucchini, cut off the top and remove the pulp. Cut some of the zucchini pulp into cubes along with the tomato.
- Grate the cheese on a coarse grater.
- Beat the chicken egg, adding salt and pepper.
- Place chopped tomato and zucchini pulp in a boat. Then fill everything with a mixture of eggs and spices and decorate with cheese.
- Bake zucchini boats for 40-50 minutes at 200 degrees.
How to cook stuffed zucchini:
Wash the zucchini and cut in half. Using a spoon, carefully scrape out the seeds and some of the pulp. Finely chop the pulp. Salt the zucchini to taste.
Wash the chicken fillet, dry it and cut into small cubes.
Peel and finely chop the onion. Grate the carrots. Finely chop the garlic or pass through a press.
Heat a frying pan with olive oil and fry the onion first, then add the carrots and zucchini pulp and, after 2-3 minutes, chopped garlic.
When the vegetables are fried, add the chopped chicken fillet. Fry the chicken until light golden brown.
When the chicken is fried, add sour cream, salt to taste and add ground black pepper if desired. Simmer for 1-3 minutes over medium heat. Remove from stove.
Dry the zucchini and fill with prepared minced meat.
Grate the cheese and sprinkle on the zucchini. Place in an oven preheated to 200 degrees and bake for 3-35 minutes.
Sprinkle the finished stuffed zucchini with chopped parsley or dill.
Serve hot.
Bon appetit!
