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Stuffed Zucchini with Chicken and Rice
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Stuffed Zucchini with Chicken and Rice

1 h 5 minServes 4Nutri-Score B€€
from @nona.foodstory2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • zucchini (halved lengthwise, flesh scooped out and reserved)Produce2 pieces
  • onion (finely chopped)Produce1 piece
  • carrot (grated)Produce1 piece
  • vegetable oil (for frying)Pantry30 ml
  • ground chickenMeat300 g
  • rice (cooked until half-done)Grains60 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • seasoning for ground meatSpices5 g
  • sour creamDairy30 g
  • tomato pastePantry30 g
  • waterBeverages120 ml

per serving

Nutrition

225kcal

Carbs
16 g
Proteins
17 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Mixing bowl
  • Oven

step by step

Method

  1. Prepare the zucchini

    • Halve the zucchini lengthwise and scoop out the flesh, keeping the shells intact.
    • Chop the scooped flesh and set aside.
    Step 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.
    Step 2

  3. Fill the zucchini

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

  4. Mix the sauce

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

  5. Bake

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