Stuffed Zucchini with Chicken and Rice

Ingredients

• 2 zucchini (medium-sized)
• 1 onion (chopped)
• 1 carrot (grated)
• vegetable oil (for frying)
• 300 g ground chicken
• 3 tbsp rice (half-cooked)
• salt (to taste)
• black pepper (to taste)
• ground meat seasoning (to taste)
• 2 tbsp sour cream
• 2 tbsp tomato paste
• 0.5 cup water

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the center to create boats, reserving the zucchini flesh.

3. 3

   Finely chop the onion and grate the carrot. Also chop the reserved zucchini flesh.

4. 4

   Heat a little vegetable oil in a skillet over medium heat. Sauté the onion, carrot, and zucchini flesh until tender.

5. 5

   In a bowl, mix the ground chicken, half-cooked rice, and sautéed vegetables.

6. 6

   Season the meat mixture with salt, black pepper, and ground meat seasoning to taste. Mix well.

7. 7

   Generously fill each zucchini half with the chicken and rice stuffing. Place the zucchini in a baking dish.

8. 8

   To prepare the sauce, mix the sour cream, tomato paste, and water in a small bowl until smooth.

9. 9

   Pour the sauce over the stuffed zucchini or into the bottom of the dish.

10. 10

    Bake for 40 minutes, until the zucchini is tender and the chicken is thoroughly cooked.

Notes

For best results, ensure the rice is pre-cooked to about 50% so it finishes cooking in the meat juices without becoming mushy. You can add shredded cheese on top during the last 10 minutes of baking for extra indulgence.

Nutrition per serving

• main course
• chicken
• zucchini
• baked
• gluten-free
• dinner