Stuffed zucchini recipe with chicken and garden vegetables
Zucchini abound, some end up in the freezer for winter, others become mixes for soups, for fritters, others still to dress pasta, or as in this case, starring as stuffed with chicken.
Light, good to eat even cold when the heat makes us lose the desire to eat (That never happens to me😜)
Stuffed zucchini are always delicious; in this case also light, with chicken, eggs from my hens, and cheese. Nothing fried, no cured meats, very little fat! Basil, parsley, mint.
They are also easy to make, which doesn’t hurt… What makes them special?
I made them with vegetables and herbs from my garden; the mint also adds that extra touch of freshness
Chicken is a white meat, naturally more digestible and tender, it has less fat, therefore fewer calories.
The vegetables used are steamed, the zucchini cooked in chicken breast broth, which I prepared for another course… I’ll tell you about it on the next occasion
If you need to buy a baking dish, I recommend one, actually three… I found them excellent. The ingredients I use are not always weighed, I go by feel, as they say, in desserts I am more precise! I will write you an indicative weight
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Zucchini, chicken, cheese, and eggs
- 8 zucchini (medium)
- 10.6 oz chicken breast (minced)
- 1.8 oz Grana Padano cheese (grated)
- 1 bread (1 small stale roll or 1.4 oz breadcrumbs)
- 2 eggs
- 1 sprig basil
- 1 sprig mint (fresh)
- to taste salt
- to taste olive oil
Tools
Pot for cooking zucchini, baking dish, bowl for mixing ingredients
Steps
I often cook in the morning or in the evening, during the hot hours of the day, when I’m home from work, and you can’t go to the garden; so I always find something ready.
First of all, prepare everything you need so you don’t have to “wander” between the fridge and drawers with your hands “sticky”; also because chicken has a very high bacterial load, so it’s best to have everything at hand. Remember not to cut or place cooked chicken where you’ve already handled raw chicken. Back to the recipe, my butcher does not grind the chicken because they would then have to clean the machine, in fact, few do this unless they have two meat grinders. So I ground the chicken with the food processor.
At this point, you can hollow out the zucchini after dividing them in half and add to the chicken the part you have removed
I then added all the other ingredients and mixed well; if you have a lot of pulp, I recommend chopping it first.
Fill the zucchini boats and press well inward; once the operation is completed, drizzle with a little oil and bake at 392°F for about 30 minutes.
Remove from the oven when they are well browned. Dish ready!
All that’s left is to enjoy them with some boiled vegetables in salad, in this case, they were steamed, the raw tomatoes add color and contrast.
They are good and light, if you fancy the idea, you can cut them into cylindrical chunks and hollow them out from one side, fill them and cook them; They are also delicious cold, drizzled with balsamic vinegar, or with basil, garlic, and chopped pepper added in a little oil.
