Stuffed Zucchini

Steps

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  1. Wash the zucchini and cut off the tails. Cut vegetables into 5 cm thick rings. Using a coffee spoon, remove the core, leaving the bottom and sides 1 cm thick. As a result, you should get zucchini cups, as I have in the photo. Let's shift our blanks in a pan with boiling water. Blanch vegetables on a low heat for 2-3 minutes, after that get them from hot water.
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  2. Meanwhile, let’s prepare a filling for zucchini. Wash the chicken fillet, clean from fat and skins and cut into small cubes.
  
  
  
  
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  3. Put the ground meat in a frying pan with pre-heated vegetable oil. Stir periodically and fry the chicken fillet on a medium heat for about 3 minutes so that the meat whitens.
  
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  4. Peel onions and cut into small cubes.
  
  
  
  
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  5. Add crushed onions to the meat. Stir and continue to fry the ingredients together for a few more minutes.
  
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  6. Wash fresh champignons and cut into small cubes.
  
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  7. The zucchini core is also finely cut.
  
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  8. Add crushed ingredients to chicken fillet fried with onions. Stir and continue to fry the ingredients together on medium heat until the meat is ready and the vegetables are soft.
  
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  9. At the end of the preparation, add 2 tablespoons of sour cream, salt and seasonings to the filling so that the zucchini stuffed with chicken becomes more fragrant. Mix everything.
  
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  10. Place blanched zucchini in a heat-resistant baking form, greased with vegetable oil. Fill our blanks with a filling of chicken fillet, mushrooms and vegetables.
  
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  11. Grind hard cheese on a large grater. Over the filling let’s distribute grated cheese.
  
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  12. Bake zucchini stuffed with vegetables in the oven for 20 minutes at a temperature of 180 degrees. During this time, vegetables will be fully cooked, and cheese will melt and redden.
  
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  13. Serve the finished dish in hot form, decorated with fresh basil.
  
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  14. Bon Appetite!