The recipe for zucchini stuffed with chicken, I spied on vacation in one of the Sochi hotels. Unexpectedly for our family on vacation on discount packages, the food at the restaurant was simply delicious - like kings.
We were simply overwhelmed with vegetables and our favorite chicken, but the most favorite dish for lunch was stuffed zucchini. When we were first served these bizarre barrels with stuffing, we were generally surprised. Kudos to the chef for the culinary creativity. I really wanted to know what was inside under the cheese cap.
God, what a treat! Surprisingly, the filling turned out to be the simplest and favorite - minced chicken. So this dish got into my piggy bank, and now to you.
To prepare zucchini stuffed with minced chicken, take the ingredients from the list.
Twist the chicken fillet in a meat grinder. Add the onion to this as well.
Well salt and pepper our minced meat.
Beat with your hands until smooth.
Cut the zucchini with the skin into equal cylinders. Remove the middle, consisting of seeds and pulp, with a teaspoon, carefully cutting out the shape of zucchini.
Spread the barrels on foil greased with olive or sunflower oil. Also, the workpieces themselves need to be lubricated with oil.
Place the foil with the blanks in a baking dish. Fill the "barrels" tightly with minced chicken.
Send the form with stuffed zucchini to the oven. Heating temperature – not less than 220°C. The cooking time for your dish will depend on the size of the zucchini.
I baked the zucchini until soft, but at least 45 minutes.
Take the zucchini dish out of the oven. Lubricate the hats with a chicken egg, beaten with sour cream and salt.
Sprinkle with grated cheese and return to the oven.
The cheese has melted - the zucchini stuffed with chicken is ready!
Get the vegetable bowls with chicken stuffing out of the oven as soon as possible. Before the cheese caps have cooled down, bring the dish to dinner - two stuffed zucchini per serving.
Mind can be eaten from our dish. Even children enjoy eating it. Checked "revizorro-children" - in the face of the youngest daughter.
With the onset of the vegetable season, housewives have the opportunity to diversify their family's diet as much as possible. One of the most popular gifts of the garden, of course, is the zucchini. Despite the fact that this product is 95 percent water, it is extremely beneficial for the human body. There are hundreds of different ways to cook this vegetable. The most original of them is zucchini stuffed with chicken breast. You can make them in different ways.
Appetizing rings
Vegetables with meat are not only healthy, but also very tasty. The combination of these products nutritionists consider quite acceptable. It remains only to choose the desired recipe. For example, zucchini stuffed with chicken breast can be fried in a pan. For this you will need:
1 young zucchini (300 grams), raw egg, ½ chicken breast (150 grams), 75-80 grams of flour, 1 gram of ground pepper, 100 grams of sunflower oil, 5 sprigs of dill, 2 grams of salt and a green onion feather.
Zucchini stuffed with chicken breast is cooked very quickly. This recipe will take no more than half an hour. It is only necessary:
- Wash the zucchini thoroughly. It is better to use fresh vegetables of small diameter.
- Cut it into rings with a thickness of not more than one and a half centimeters.
- Cut out the middle of each piece. To do this, you can use a glass, a sharp knife or other devices.
- Grind the remaining cores together with the chicken fillet in a blender.
- Add yolk, salt, chopped herbs and pepper to them. This will be the filling.
- Salt the zucchini rings, sprinkle with pepper and roll in flour.
- Put them in a frying pan with hot oil.
- Fill each ring with minced meat.
- Fry them for a couple of minutes on both sides.
Ready-made zucchini stuffed with chicken breast must first be laid on a napkin to remove excess fat. It is better to eat such a dish with sour cream, sprinkled with chopped herbs and grated garlic while still warm.
Fragrant "boats"
Zucchini are even more tender and soft. It is easy to verify this by trying one very interesting recipe. For work you will need:
3 fresh thin zucchini, 150 grams of cheese, salt, 100 grams of chicken fillet, 3 cloves of garlic, 75 grams of sour cream, a little ground pepper, 17 grams of vegetable oil and fresh herbs.
The cooking process consists of several stages:
- The first step is to process the zucchini. First you need to wash them, and then cut them in half lengthwise and remove the core along with the seeds. You should get neat blanks in the form of "boats".
- To prepare the filling, you need to cut the breast into small pieces. Then add to it cheese, previously chopped on a coarse grater, salt, sour cream, chopped garlic and pepper.
- Brush the inside of the baking sheet with oil.
- Lay zucchini blanks filled with the prepared mixture on it.
- Preheat the oven to approximately 200 degrees and bake food in it for 30 minutes.
- Raise the pan to the top level and wait another 20 minutes.
Sprinkle the dish well with fresh herbs before serving.
Juicy rolls
There is another more original recipe. Zucchini stuffed with chicken breast can be made in the form of a roll. This dish looks very impressive. And all you need to make it is:
2 young zucchini (preferably zucchini), 50 grams of cheese, 1 chicken fillet, olive oil, salt, 2 cloves of garlic, tomato sauce (not very spicy), ground pepper and a few basil leaves.
In this case, the dish is prepared a little differently:
- With a sharp knife, cut the washed zucchini lengthwise into strips no more than 5 millimeters thick.
- Put the blanks on a baking sheet covered with parchment, and then salt, sprinkle with oil and put in the oven for a short time, preheated to 180 degrees. After such processing, they will become softer and more tender. It will take only 5-7 minutes.
- The fillet is also cut into strips. Then it needs to be beaten off a little, peppered and lightly sprinkled with pepper.
- Put the meat blanks on a plate, add grated garlic to them and leave the food for a while so that they can be slightly marinated.
- Now you can start assembling the rolls. To do this, put a piece of meat on each strip of zucchini, and then sprinkle it with grated cheese, pour over the sauce and sprinkle with pieces of basil leaves.
- Twist the strips in the form of rolls and chop with wooden skewers.
- Bake for 25 minutes on a baking sheet in the oven at 180 degrees.
Arrange the finished rolls in portioned plates and serve, decorating with sprigs of fresh herbs.
The dish that I want to offer you today is quite simple to prepare. However, there are some additions on my part that will give it a piquancy and a delicate aftertaste. Now is zucchini time, we have already cooked pancakes, pancakes, casseroles from zucchini. Today we offer to cook baked stuffed zucchini boats with chicken in the oven, we will add vegetables and seasonings to them, as well as a small apple, which goes well with meat and zucchini.
Taste Info Second: zucchini and eggplant
Ingredients for 2-3 servings:
- medium zucchini 3 pcs.;
- chicken thighs 480 g;
- carrots 1 pc.;
- onion 0.5 pcs.;
- large apple 1 pc.;
- garlic 2 cloves;
- tomato 1-2 pcs.;
- vegetable oil 25 ml;
- salt 1 tsp;
- a mixture of ground peppers 1 tsp;
- a handful of grated cheese;
- sour cream 3 tbsp. l.;
- mayonnaise 2 tbsp. l.
Preparation time: 20 minutes. Baking time: 30-40 minutes.
How to cook zucchini boats with chicken in the oven
To cook two adult servings of such baked boats, take three small young zucchini. Rinse the zucchini and remove the stems. Then cut the zucchini in half lengthwise. Cut the flesh of the zucchini with a knife, and then carefully remove it with a spoon. 
You get zucchini boats, place them on a baking sheet with parchment. 
Place the pan on the stove to heat up. Start preparing the stuffing for the boats. Finely chop the skin from the chicken thighs. Send the skin to fry in a pan, adding a little vegetable oil (25 ml). 
Cut the chicken meat from the bones, and then chop into cubes. If desired, the meat can be passed through a meat grinder. 
Cut half of the medium onion into cubes along with the pulp of the zucchini and send to fry. Grate the carrots and also toss to the vegetables. 
Peel half of a large apple, cut into cubes, add to the pan. The presence of an apple in the filling and in the sauce, which we will then apply on top of the boats, will add zest to this dish, the dish will become more tender. 
It will take you about 7-10 minutes for the vegetable mass to acquire a golden hue. Add salt and spices here to taste. 
Combine chicken meat and fried vegetables. 
Stir the meat filling and add chopped garlic clove, fresh herbs to it, if desired. 
Preheat the oven to 180 degrees. Fill zucchini boats with chicken. 
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Chop half a large tomato into thin slices and place on top of each boat. For 20 minutes, send the boats to bake in the oven to the middle level.
Meanwhile, prepare the sauce. To do this, combine sour cream and mayonnaise, a handful of grated cheese. Then cut the remaining tomato into small cubes, and grate the apple on a fine grater, send it to the sauce. Mix the sauce and add another grated garlic clove and a pinch of salt. Spread this sauce on the boats and bake for another 10-15 minutes.
Leave the finished stuffed boats with chicken in the switched off oven for 10 minutes, and then serve.
Such boats are served separately without a side dish, or with mashed potatoes, boiled rice. When cold, this dish is also very tasty.
