Zucchini with chicken, mushrooms and cheese
Miscellaneous / / January 01, 2021
Stuffed zucchini are very aromatic and tasty. In boats - julienne with chicken and mushrooms, stewed in cream. And on top is a crust of cheese.
- Recipe author: Daria Rodionova
- After preparation, you will receive 4 servings
- Cooking time: 15 minutes
- Prep time: 30 minutes
- Total recipe preparation time: 45 minutes
Ingredients
- Zucchini or zucchini 2-3 pieces
- Salt to taste
- Onion 2 pieces
- Champignons 250 g
- Chicken fillet 200 g
- Potato starch 1 tsp the spoon
- Vegetable oil 1-2 tbsp. spoons + for lubrication
- Ground nutmeg ¹⁄₃ tsp spoons
- Ground black pepper to taste
- Cream, 10% fat 200 ml
- Hard cheese 150 g
Cooking method
Cut the courgettes in half lengthwise. Use a spoon to scoop out the pulp so that you get boats.
Sprinkle them with salt and let sit for 10-15 minutes.
Meanwhile, cut the onion in half. Cut each half into two pieces and chop.
Chop mushrooms and chicken finely. Mix the meat with starch.
Blot the zucchini with a napkin. Place slices up in a greased pan. Place in an oven preheated to 200 ° C for 15–20 minutes.
While the boats are in the oven, fry the onions in heated oil until soft and light golden brown.
Add the mushrooms and cook, stirring occasionally, until the liquid evaporates.
Put chicken with mushrooms and onions, add heat. Fry until the meat is no longer pink.
Season with salt, pepper and nutmeg.
Pour in the cream and bring to a boil. Simmer for a few minutes to thicken the mixture.
Remove the courgettes from the oven and fill with the filling. Sprinkle with grated cheese on top.
Place in the oven for another 10 minutes to melt and brown the cheese.
5.03