Cooking baked zucchini with chicken is as easy as shelling pears. However, for some reason they do not often decorate our table. Let's correct this oversight! And immediately we offer 3 proven recipes for their preparation in the oven.
Recipe content:
- Secrets and basic principles of cooking
- Oven-baked stuffed zucchini with chicken
- Baked zucchini with chicken and cheese
- Zucchini baked with chicken and mushrooms
- Video recipes
Few dishes are as simple as oven baked zucchini with chicken. This dish is exclusively summertime, since the zucchini has a seasonal character. Basically, housewives most often cook stuffed peppers, but for some reason they refrain from stuffed zucchini. Although this dish is easy to prepare, the necessary products are available, and the meal can delight from the beginning of June to the middle of autumn. We suggest that you familiarize yourself with some of the recipes for baked zucchini with chicken. But first, let's talk about all the secrets of this dish.
Secrets and basic principles of cooking
- Baked zucchini is prepared both independently and with minced meat, and in company with other vegetables.
- Young vegetables are preferred. They are small, with light skin and delicate flesh.
- If the peel of the fruit is tough, then it is peeled. Seeds are also extracted from mature zucchini. But in these recipes, the seeds are harvested to make room for the filling.
- Stuffed zucchini can be baked in a variety of ways. For example, cut into thin circles and place minced meat or vegetables on top of them. Very popular zucchini "boats", "barrels", "cups" or "tubules". In these cases, the pulp is carefully removed with a spoon and the fruit is stuffed.
- Zucchini stuffed with meat should be baked under foil half the time so that the vegetable and minced meat are cooked at the same time.
- Average baking time for zucchini: medium - 45 minutes, large - up to one hour.
- Zucchini has a neutral flavor, so it can be flavored with richly flavored spices and herbs.
- When cooking zucchini, add a minimum amount of liquid sauce, because the fruit itself contains a lot of juice.
Oven-baked stuffed zucchini with chicken
This dish can be served as an independent dish, without a side dish. And if you also tame it with cheese, then the recipe will turn out to be not only tasty, but even festive. Juicy filling and tender pulp complete the elegant palate.
- Caloric content per 100 g - 64 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Zucchini - 4 pcs.
- Chicken fillet - 500 g
- Onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Tomatoes - 1 pc.
- Hard cheese - 150 g
- Cream - 200 ml
- Tomato sauce - 1 tablespoon
- Basil - 4 sprigs
- Vegetable oil - for frying
- Sugar - 1/3 tsp
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the zucchini and cut off the top to make a small "lid". Gently remove the pulp from the fruit, leaving walls about 7-10 mm thick. Do this carefully to avoid piercing the vegetable marrow.
- In a preheated frying pan in vegetable oil, fry the squash boats on both sides until lightly browned and almost soft. This action will take about 10-15 minutes. You can add some water if necessary.
- Put the fried zucchini in a baking dish.
- Now get down to stuffing. Wash the chicken fillet, dry and cut into small cubes.
- If the zucchini is young, then also cut the flesh into cubes.
- Wash the pepper, cut out the seed box and cut into small cubes.
- Make a cruciform incision on the tomato near the stalk and dip the fruits in boiling water for a couple of minutes. Then remove the skin and cut the pulp into small cubes.
- Peel the onion finely and chop.
- Peel the garlic and chop finely.
- Wash, dry and chop the basil.
- Heat oil in a skillet and add fillets. Fry it over high heat, stirring constantly, until lightly browned. When frying, meat juice will stand out, it should completely evaporate. After that, salt and pepper the meat, stir and remove the pan from the heat so that the fillet does not dry out.
- In another skillet in oil, sauté the onions until transparent. Add bell pepper and fry for 3-5 minutes.
- Add the zucchini pulp and continue to fry the ingredients for another 3-5 minutes.
- Combine fried chicken fillet, vegetables, tomatoes, herbs, chopped garlic, salt, sugar, pepper. Mix everything.
- For the sauce, combine the tomato sauce and cream, salt and stir.
- Fill the zucchini with the filling and top with the sauce.
- Sprinkle them with grated cheese.
- Bake in a preheated oven to 180 ° C for 30-40 minutes.
- Remove the prepared food from the oven, cover with foil and let stand for 5 minutes.
Baked zucchini with chicken and cheese
Oven baked zucchini with chicken is a delicious and satisfying dish that can be prepared for a family dinner or for a festive menu. They can be served as a hot or chilled snack, garnished with basil leaves.
Ingredients:
- Zucchini - 2 pcs.
- Chicken breasts - 1 pc.
- Basil - to taste
- Champignons - 200 g
- Onions - 1 pc.
- Hard cheese - 100 g
- Cream - 100 ml
- Carrots - 1 pc.
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the chicken fillet and grind with a blender until puree.
- Wash the champignons, dry and cut into small cubes.
- Heat a frying pan and fry the chicken with mushrooms for 5-10 minutes, stirring occasionally.
- Wash the zucchini, cut into transverse rings 4-5 cm wide. Remove the core from each barrel with a knife, leaving the bottom to make the “cups”. Finely dice the zucchini pulp.
- Peel and chop the onion.
- Peel and grate the carrots.
- Fry vegetables in a frying pan: zucchini pulp, carrots and onions.
- Combine fried vegetables, chicken and mushrooms.
- Add spices with cream to the products and simmer until thickened.
- Cool the filling a little, add finely chopped basil and stir.
- Stuff the "cups" of zucchini with the filling.
- Grate the cheese on a fine grater and sprinkle the stuffed zucchini on top.
- Grease a baking sheet with oil, set the "cups" of zucchini and bake in a preheated oven to 180-200 ° C for 30 minutes until the cheese is golden brown.
Zucchini baked with chicken and mushrooms
Tired of frying zucchini, you can cook something else from them, for example, bake in the oven with a filling. This is a great recipe for a fairly light meal that will allow you to forget about food restrictions, even those on a diet.
Ingredients:
- Zucchini - 4 pcs.
- Chicken fillet - 300 g
- Tomatoes - 2 pcs.
- Onions - 1 pc.
- Champignons - 150 g
- Sour cream - 4 tablespoons
- Flour - 2 tablespoons
- Hard cheese - 100 g
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the fillet, chop finely and fry in a pan in vegetable oil. Set the heat to high, and stirring constantly, bring it to a light blush.
- Chop the mushrooms finely and add to the pan to the chicken, sauté for 5 minutes.
- Peel the onion and fry until transparent in another pan for 5 minutes. Add to the pan with the mushroom chicken.
- Scald the tomatoes with boiling water, remove the skin, finely chop the pulp and add to the pan to the food. Boil and simmer the ingredients for 5 minutes.
- Wash the zucchini, dry it and cut it in half lengthwise to form two boats. Take out the core from each half with a spoon, leaving the walls no more than 1 cm.
- If the zucchini is ripe, then you can throw out the pulp, if young - finely chop and add to the pan to the products. Pass it all together for another 6-7 minutes.
- Season the squash boats with salt and pepper and fill with chilled filling. Place the zucchini in a baking dish.
- For the sauce, mix flour with sour cream, dilute with water to a liquid consistency, like sour cream, salt and pepper.
- Pour over the zucchini until it covers the bottom of the mold. Sprinkle the boats with grated cheese and bake in an oven heated to 200 ° C for 25-30 minutes
Video recipes:
