Baked stuffed zucchini with chicken, mushrooms and cheese: Recipe
Baked stuffed zucchini with chicken, mushrooms and cheese
Ingredients
- 1 onion;
- 200 g of champignons;
- 200 g of boiled chicken fillet;
- 1 processed cheese (90-100 g);
- 1 carrot;
- 2-3 cloves of garlic;
- a few sprigs of dill;
- 4 zucchini;
- a few tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 100 ml of creamy cream;
- 100 g of hard cheese.
Preparation
Cut the onions, mushrooms, chicken and fried cheese in small cubes. Rub the carrots on a large grater. Grind garlic and dill.
Cut the zucchini into several barrels 4-5 cm high. Scrape the core out of them and put the kegs in a mold or on a baking sheet lubricated with oil. Season them with salt and pepper.
In the frying pan, heat the oil and, stirring, pat the onion until soft. Add the carrots and cook for a few more minutes. Then put the mushrooms and garlic and fry for 2-3 minutes. Throw chicken, salt and pepper into the frying pan. Stir, pour in the cream and cook for a few more minutes.
Remove the frying pan from the plate, add the cream cheese and dill and mix thoroughly. Stuff with zucchini filling and put into a preheated oven for 180 ° C for 50 minutes. Sprinkle the zucchini with grated cheese and bake for another 10 minutes.
