Zucchini stuffed with chicken and vegetables

Zucchini stuffed with chicken and vegetables

Ingredients

• 1 chicken fillet
• 1 bulb
• 1 carrot
• 1 sweet pepper
• 2 tbsp. l. tomato paste
• bunch of greenery
• 2-3 thick zucchini
• 150 ml heavy cream
• 100 g grated cheese
• 1 st. l. water
• olive oil
• salt pepper

Directions

1. Wash the zucchini, cut into about 10 cm high, cut out the pulp, leaving the bottom.
2. Boil cups of zucchini for 10 minutes. Then drain the water.
3. Chop the onion and fry in olive oil until golden brown.
4. In another pan, fry the chicken in olive oil until lightly browned.
5. Chop sweet peppers, carrots and zucchini pulp (all will not be useful, calculate the amount based on the size of your zucchini cups, and you can cook zucchini cutlets from the remaining pulp).
6. Add peppers, carrots and zucchini to onions. Fry 5 minutes.
7. Then add to the vegetables 1 tbsp. l. tomato paste and 1 tbsp. l. water..
8. Simmer for 7 minutes covered. Then add chicken fillet.
9. Salt, pepper to taste, add herbs.
10. Put zucchini cups in a baking dish and fill with stuffing from vegetables and chicken.
11. Top with grated cheese
12. Mix cream and 1 tbsp. l. tomato paste, mix well.
13. Pour into a baking dish so that the zucchini does not flow.
14. Bake in oven at 180 degrees for 20 minutes or until cheese is melted. Bon appetit!