Zucchini is considered one of the most useful vegetables, and many people like them. Zucchini is used to prepare caviar and various snacks, add fritters to soups and bake from them, but few have tried stuffed zucchini, which can be served for homemade dinner and for the festive table.
Pick your recipe
For cooking you will need:
- zucchini;
- chicken fillet;
- bow;
- carrot;
- tomatoes;
- Bulgarian pepper;
- seasoning curry;
- salt;
- greens to taste;
- hard cheese.
Zucchini for stuffing choose medium size, with delicate light green skin. We wash the vegetables and dry with a napkin. They do not need to be cleaned, otherwise the liquid will evaporate during the baking process and the flesh will turn out to be dryish outside. Cut the zucchini along and clean the seeds along with the pulp, it is very convenient to do this with a dessert spoon.
Cut the chicken fillet into small cubes and fry in vegetable oil until golden. Turn off the fire, let the meat cool slightly.
We prepare the filling: wash and clean the onions and carrots, cut into small arbitrary pieces. Cut the pepper lengthwise, remove the core and cut into thin strips, the tomato into cubes. In a separate frying pan, heat the oil, pour the carrots and onions and simmer for 2-3 minutes, then add the bell pepper and tomato. The fire should be moderate so that the vegetables let the juice flow, rather than fry, add salt and curry, mix gently. For those who do not like a set of vegetables, they can be replaced by asparagus, cauliflower, peas, etc.
We begin to stuff the zucchini: put the fried fillet on the bottom of the vegetable, and a piece of butter on top of the vegetable mixture. Wrap each half in foil and place on a baking sheet. We put the mold in a preheated oven and bake zucchini for about 35-40 minutes (depending on size).
While the zucchini is baked with mine and chopped herbs, we rub the cheese on a coarse grater. We take out the finished zucchini, cool it slightly and unfold, then sprinkle with grated cheese and put in the oven for 5 minutes to melt the cheese. Serve hot to the table, sprinkled with chopped herbs.