Chicken and Tomato Stuffed Zucchini

Ingredients

• Zucchini1 count (200 g)
• Chicken Breast100 g
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Mozzarella Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the zucchini in half lengthways and use a spoon to remove the flesh. Set it aside.

2. 2

   Step 2

   Put the zucchini in a big pot with a bit of water, cover and take to medium heat. Let boil for 5-7 minutes until tender.

3. 3

   Step 3

   Chop the chicken with the garlic and tomato.

4. 4

   Step 4

   Heat a pan over high heat. Once heated, pour the oil spread and add the chicken with the garlic.

5. 5

   Step 5

   Sauté for 5 minutes and then add the tomato with the flesh.

6. 6

   Step 6

   Stir from time to time until well cooked (about 4-5 minutes) and season with salt to taste.

7. 7

   Step 7

   Fill the zucchini with the mixture. Add chopped cheese on top.

8. 8

   Step 8

   If you want, you can let the cheese melt by the same filling heat or take to a preheated oven to 356 °F (180 °C) and cook for 10-15 minutes.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Tomato Stuffed Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.