Stuffed Zucchini
Today we prepare a simple, tasty and juicy dish - zucchini stuffed with cheese, chicken fillet, mushrooms and vegetables. Optionally, bell pepper, carrots or garlic can be added additionally to the filling. For the recipe, it is best to use young zucchini with a thin peel and unripe seeds. Delicate zucchini baked with juicy filling under a golden cheese crust are especially tasty and fragrant. During the zucchini season, be sure to try to repeat this dish in your kitchen. I am sure this recipe will pleasantly surprise you with new tastes. You may also like zucchini stuffed with chicken and vegetables under cheese or zucchini boats with cheese.
50 min
Ingredients
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Zucchini2 pcs
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Chicken fillet350 g
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Cheese150 g
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Champignon300 g
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Onion1 pcs
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Sour cream2 tbsp
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Vegetable oil30 ml
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Italian herb0.25 tsp
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Salt- to taste
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Black pepper- to taste
Stuffed zucchini with mince
Steps
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1. Wash the zucchini and cut off the tails. Cut vegetables into 5 cm thick rings. Using a coffee spoon, remove the core, leaving the bottom and sides 1 cm thick. As a result, you should get zucchini cups, as I have in the photo. Let's shift our blanks in a pan with boiling water. Blanch vegetables on a low heat for 2-3 minutes, after that get them from hot water.
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