Stuffed Zucchini with Chicken and Rice
Equipment
Ingredients
Filling
zucchini (whole)
2 piece
onion (diced)
1 piece
carrot (grated)
1 piece
vegetable oil
2 tbsp
ground chicken (raw)
300 g
rice (parboiled)
3 tbsp
salt
1 tsp
black pepper
0.5 tsp
seasoning for ground meat
1 tsp
Sauce
sour cream
2 tbsp
tomato paste
2 tbsp
water
120 ml
Instructions
Prepare zucchini
Cut the zucchini in half lengthwise and scoop out the flesh to create boats, leaving about 1 cm walls.
Prepare vegetables
Dice the onion and grate the carrot.
Cook the filling
Heat oil in a pan, sauté onion and carrot, then add ground chicken and rice. Season with salt, pepper, and meat seasoning.
Make the sauce
Mix sour cream, tomato paste, and water in a bowl until smooth.
Stuff the zucchini
Fill the zucchini boats with the chicken-rice mixture and pour sauce over each.
Bake
Preheat oven to 190°C and bake for 40 minutes until zucchini is tender and filling is cooked through.
Original recipe
Storage
Reheat with a splash of water to keep the filling moist.
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