ADVERTISEMENT
Prepare the Zucchini: Slice the zucchini in half lengthwise and scoop out the flesh to create hollow boats. Set aside the scooped-out zucchini flesh to use in the filling.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken fillet, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
Prepare the Filling: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, diced bell pepper, and minced garlic for about 3-4 minutes until the vegetables are soft and fragrant. Add the diced tomato and cook for another 2 minutes, until softened.
Combine the Filling: Add the reserved zucchini flesh and cooked chicken to the skillet with the vegetables. Pour in the cream and stir to combine. Cook for 3-4 minutes until everything is heated through and the cream has thickened slightly. Adjust the seasoning with salt and pepper to taste.
Stuff the Zucchini: Spoon the chicken and vegetable mixture into the hollowed-out zucchini halves. Sprinkle shredded cheese on top of each stuffed zucchini boat.
Bake: Preheat the oven to 180°C (350°F). Place the stuffed zucchini boats in a baking dish and add 50 ml (3 tablespoons) of water to the dish. Cover with foil and bake for 25-30 minutes, or until the zucchini is tender.
Finish and Serve: Remove the foil, and bake for an additional 5 minutes to allow the cheese to melt and turn golden. Serve hot and enjoy!
Serving and Storage Tips:
ADVERTISEMENT
