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Stuffed Zucchini with Chicken and Rice
Plat

Stuffed Zucchini with Chicken and Rice

1 h 5Pour 4Nutri-Score B€€
par @nona.foodstory3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • zucchini (halved lengthwise, flesh scooped out and reserved)Fruits et légumes2 morceaux
  • onion (finely chopped)Fruits et légumes1 morceau
  • carrot (grated)Fruits et légumes1 morceau
  • vegetable oil (for frying)Épicerie30 ml
  • ground chickenViandes300 g
  • rice (cooked until half-done)Céréales60 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • seasoning for ground meatÉpices5 g
  • sour creamProduits laitiers30 g
  • tomato pasteÉpicerie30 g
  • waterBoissons120 ml

par portion

Nutrition

225kcal

Glucides
16 g
Protéines
17 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plat allant au four
  • Saladier
  • Four

pas à pas

Préparation

  1. Prepare the zucchini

    • Halve the zucchini lengthwise and scoop out the flesh, keeping the shells intact.
    • Chop the scooped flesh and set aside.
    Étape 1

  2. Make the filling

    • Heat the vegetable oil in a frying pan and sauté the onion and carrot until soft.
    • Add the ground chicken and cook until it changes color.
    • Stir in the chopped zucchini flesh, the half-cooked rice, salt, black pepper and ground meat seasoning.
    Étape 2

  3. Fill the zucchini

    • Spoon the chicken and rice filling into the zucchini shells.
    • Arrange them in a baking dish.
    Étape 3

  4. Mix the sauce

    • Whisk the sour cream, tomato paste and water together in a bowl.
    • Pour the sauce over the stuffed zucchini.
    Étape 4

  5. Bake

    • Bake at 375°F (190°C) until the zucchini is tender and the top is golden.
    Étape 5
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