Chicken Stuffed Zucchini

Ingredients

• Zucchini1/2 count (125 g)
• Chicken Breast80 g
• Mozzarella Cheese1 slice (25 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Cut the zucchini in half. Remove the seeds from the zucchini and boil it for 5 minutes. Set the seeds aside.

3. 3

   Step 3

   Separately, chop the tomato with the garlic and cut the chicken into pieces.

4. 4

   Step 4

   Heat the olive oil, spread and add the tomato, garlic and a pinch of salt.

5. 5

   Step 5

   Sauté for 3-5 minutes and, once softened, add the chicken.

6. 6

   Step 6

   Cook until the chicken is fully cooked and add the zucchini seeds. Mix and season to taste.

7. 7

   Step 7

   Stuff the boiled zucchini, cover with cheese and bake in the oven until melted.

8. 8

   Step 8

   If using the air fryer, bake at 392 °F (200 °C) for 6-7 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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