This stuffed zucchini recipe is a delicious and nutritious way to enjoy tender zucchini filled with a flavorful chicken and vegetable mixture, topped with melted mozzarella cheese, and served with a refreshing yogurt sauce.
Total Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Ingredients
For the Stuffed Zucchini:
- Zucchini: 2 medium
- Vegetable Oil: 1 tablespoon
- Onion: 1, finely chopped
- Garlic: 1 clove, minced
- Chicken Fillet: 1 (about 150 g), diced
- Salt: To taste
- Black Pepper: To taste
- Paprika: To taste
- Mushrooms: 150 g, sliced
- Pepper: 1 red or green, diced
- Mozzarella Cheese: 100 g, shredded
For the Yogurt Sauce:
- Yogurt: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Cucumber: 1/2, finely chopped
- Fresh Dill: 1 tablespoon, chopped
Directions
1. Prepare the Zucchini:
- Preheat your oven to 180°C (350°F).
- Wash the zucchini and cut them in half lengthwise.
- Scoop out the center of each half with a spoon to create zucchini “boats.” Reserve the scooped flesh for the filling.
2. Cook the Filling:
- Heat the vegetable oil in a skillet over medium heat.
- Sauté the chopped onion until softened, about 3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced chicken, season with salt, black pepper, and paprika, and cook until the chicken is fully cooked and no longer pink.
- Add the sliced mushrooms and diced pepper, and cook until the vegetables are tender and any excess moisture has evaporated.
- Stir in the reserved zucchini flesh and cook for another 2 minutes. Remove from heat.
3. Stuff the Zucchini:
- Arrange the zucchini halves on a baking tray lined with parchment paper.
- Fill each zucchini boat with the chicken and vegetable mixture.
- Top with shredded mozzarella cheese.
4. Bake the Zucchini:
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden.
5. Make the Yogurt Sauce:
- In a small bowl, mix yogurt, mayonnaise, chopped cucumber, and dill. Stir until well combined.
- Season with salt and pepper to taste.
6. Serve:
- Serve the stuffed zucchini hot with a dollop of the yogurt sauce on the side.
Serving Suggestions
- Pair with a side of rice or quinoa for a hearty meal.
- Enjoy with a simple green salad for a light and refreshing option.
- Serve alongside roasted potatoes for a comforting dinner.
- Pair with garlic bread for added indulgence.
- Garnish with extra dill and lemon wedges for a zesty finish.
Cooking Tips
- Customize the Filling: Substitute chicken with ground beef, turkey, or keep it vegetarian by adding cooked lentils or chickpeas.
- Add Spices: Enhance the flavor with smoked paprika, cumin, or chili flakes.
- Cheese Alternatives: Try feta or gouda instead of mozzarella for a different flavor profile.
- Prevent Sogginess: Lightly salt the zucchini halves and pat them dry before stuffing to draw out excess moisture.
- Make Ahead: Prepare the filling in advance and refrigerate. Assemble and bake just before serving.
Nutritional Benefits
- Zucchini: Low in calories and rich in vitamins A and C.
- Chicken: A lean protein source.
- Mushrooms: Provide antioxidants and B vitamins.
- Yogurt Sauce: Adds probiotics and a cooling contrast to the dish.
Dietary Information
- High Protein: Includes lean chicken and cheese.
- Low-Carb: Ideal for those following a low-carb lifestyle.
- Vegetarian Option: Substitute chicken with plant-based proteins.
Nutritional Facts (Per Serving)
- Calories: 250
- Protein: 20g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 180°C (350°F) for 10 minutes or microwave until heated through.
- Freezer: Freeze stuffed zucchini before baking for up to 1 month. Thaw in the refrigerator overnight and bake as directed.
Why You’ll Love This Recipe
- Flavorful and Nutritious: Packed with veggies and protein.
- Customizable: Easily adaptable to suit your preferences.
- Quick and Easy: Minimal preparation and a short baking time.
- Perfect for Entertaining: Impress guests with this elegant yet simple dish.
- Balanced Meal: Combines protein, vegetables, and healthy fats.
Conclusion
Stuffed zucchini with chicken and mozzarella is a wholesome and flavorful dish that’s perfect for any occasion. The tender zucchini pairs beautifully with the savory chicken and melted cheese, while the yogurt sauce adds a refreshing touch. Whether you’re hosting a dinner party or preparing a family meal, this recipe is sure to become a favorite!
Frequently Asked Questions
- Can I use ground meat instead of diced chicken? Yes, ground beef, turkey, or pork works well.
- What other vegetables can I add? Try spinach, corn, or grated carrots.
- Can I make this recipe vegetarian? Substitute the chicken with cooked lentils, chickpeas, or quinoa.
- Can I use other types of cheese? Feta, gouda, or Parmesan are great alternatives.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- Can I freeze stuffed zucchini? Yes, assemble and freeze before baking for up to 1 month.
- How do I prevent soggy zucchini? Salt the zucchini halves and pat them dry before stuffing.
- Can I make this dish ahead of time? Prepare the filling and assemble the zucchini in advance. Bake before serving.
- What can I serve with this dish? Serve with rice, quinoa, or a green salad.
- Is this recipe keto-friendly? Yes, it’s low in carbs and fits well with a keto diet.