Not the usual stuffed zucchini, these chicken stuffed zucchini are irresistibly good and very simple. Stuffed vegetables are a must in every kitchen, so I tried to vary the filling and thought of chicken breast instead of the usual beef.
What can I say, these chicken stuffed zucchini are fabulous, and if eaten hot straight from the oven, they’ll be very cheesy thanks to the provolone and very tasty due to the mix of aromatic herbs that are always present in my kitchen.
If you like stuffed vegetables, below are some other ideas to try, and then as always, right after the photo, we’ll discover how to prepare these chicken stuffed zucchini!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for chicken stuffed zucchini
- 4 zucchini
- 1.3 lbs chicken breast (ground)
- Half onion
- 2.1 oz provolone (or smoked provola)
- 4 tbsps Grana Padano cheese, grated
- to taste extra virgin olive oil
- 1 sprig rosemary
- 6 leaves mint
- to taste lemon thyme
- 2 pinches salt
Tools
- 1 Melon Baller
- 1 Baking Tray
Preparation of Chicken Stuffed Zucchini
To prepare chicken stuffed zucchini, first grind the chicken breast using a grinder or a meat mincer. I had my butcher do it.
Wash and remove the stem from the zucchini, then cut them lengthwise and scoop out the pulp with a melon baller or spoon, leaving the edges and bottom intact.
With the zucchini pulp, you can make pesto.
Finely chop the onion and the aromatic herbs and add them to the meat.
Preheat the oven to 392°F in static mode and line a baking tray with parchment paper, then arrange the zucchini boats.
In the bowl with the meat, add the provolone or provola or scamorza if you prefer, cut into small pieces, season with salt, and a drizzle of extra virgin olive oil.
Mix very well to blend the flavors.
Fill the halved zucchini with the chicken filling, pressing the stuffing lightly, drizzle with more extra virgin olive oil, and bake in the middle rack of the oven.
Cook the chicken stuffed zucchini for at least 20/25 minutes, sprinkling with grated Grana Padano cheese shortly before serving for an extra spicy note if you like.
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How to store chicken stuffed zucchini
You can store them in the refrigerator, well-sealed in an airtight container, for 2 days.
If you prefer or have made a lot, you can freeze them.
Other recipes
If you want to see other types of recipes, you can return to HOME.
