photo: Stuffed Zucchini

Stuffed Zucchini

Today we prepare a simple, tasty and juicy dish - zucchini stuffed with cheese, chicken fillet, mushrooms and vegetables. Optionally, bell pepper, carrots or garlic can be added additionally to the filling. For the recipe, it is best to use young zucchini with a thin peel and unripe seeds. Delicate zucchini baked with juicy filling under a golden cheese crust are especially tasty and fragrant. During the zucchini season, be sure to try to repeat this dish in your kitchen. I am sure this recipe will pleasantly surprise you with new tastes. You may also like zucchini stuffed with chicken and vegetables under cheese or zucchini boats with cheese.
50 min


  • Zucchini
    2 pcs
  • Chicken fillet
    350 g
  • Cheese
    150 g
  • Champignon
    300 g
  • Onion
    1 pcs
  • Sour cream
    2 tbsp
  • Vegetable oil
    30 ml
  • Italian herb
    0.25 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste

Stuffed zucchini with mince


  • 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.
  • 2. Meanwhile, let’s prepare a filling for zucchini. Wash the chicken fillet, clean from fat and skins and cut into small cubes.
  • 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.
  • 4. Peel onions and cut into small cubes.
  • 5. Add crushed onions to the meat. Stir and continue to fry the ingredients together for a few more minutes.
  • 6. Wash fresh champignons and cut into small cubes.
  • 7. The zucchini core is also finely cut.
  • 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.
  • 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.
  • 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.
  • 11. Grind hard cheese on a large grater. Over the filling let’s distribute grated cheese.
  • 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.
  • 13. Serve the finished dish in hot form, decorated with fresh basil.
  • 14. Bon Appetite!
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