Chicken and Cheese Stuffed Round Zucchini | Round Courgettes
Zucchini is one of the most versatile vegetables. A lot of yummy and healthy dishes can be made of it. It pairs well with almost anything. I prefer round zucchini for this stuffed zucchini recipe as because of their shape they are easy and perfect for stuffing.
This hearty recipe has a little twist of tikka, the zucchini is first stuffed with chicken tikka mince and cheese and then baked until tender. This recipe is a delicious way to get even the pickiest eater to eat their vegetables and this is definitely a recipe you’ll want to make again and again!
This mouth-watering dish when coupled with soup, salad or boiled rice make a balanced meal. This is an easy, filling and healthy dinner idea. You only need 5 ingredients to make this delicious and nutritious recipe. Prepare this heart-warming and a must try recipe for your loved ones and entertain them with new flavours.
I also the the recipes of stuffed aubergines and stuffed capsicums, that you could also try.
Can I make this stuffed zucchini in advance?
You can prepare this dish in advance too. Follow the instructions till assembling. Store in refrigerator in an airtight container up to 2 days and bake whenever you want to consume them.
What can I do with the leftovers?
The stuffed zucchini reheats very easily so you can store the leftovers up to 3 days in refrigerator in an airtight container. Leftovers of this dish taste even better.
What to serve with this dish?
You can serve this dish with soup, crusty bread or salad. Some side recipes you might like:
For Non-Meaty Version:
Instead of chicken, use mushrooms, lentils, beans, eggplants, carrots, peas, peppers, tomatoes, couscous or rice.
Recipe Notes:
- It’s better to select small zucchini for this dish because their centres are so soft and look so pretty. The larger ones are full of seeds.
- You can use minced beef, mutton or turkey instead of chicken.
- Use any cheese you have on hand. Feel free to adapt the recipe to your liking.
- If you don’t have access to round zucchini, use the long regular ones. Zucchini boats taste equally good.
Equipment, tools or ingredients I used:
- Use melon baller to scoop out the seeds and flesh of zucchini.
- These nonstick pans are my absolute favourite.
- I always use bamboo utensils and silicon utensils for cooking in non-stick pans.
- I prefer using Himalayan salt for my recipes.
- For freezing the meals, I use airtight containers.
With Pictures and Links:
Other recipes you might like:
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Ingredients
- 3 round zucchinis
- 250 grams chicken mince
- 1 teaspoon pink Himalayan salt (or to taste)
- 1 tablespoon tikka masala
- 3 cups butter cheese (grated)
Instructions
- Cut off the tops of zucchinis and save them for presentation. Scoop out the seeds and flesh using a spoon or melon baller. Set the zucchinis aside.
- Finely chop the scooped-out flesh.
- In a non-stick pan, add the chicken mince and chopped zucchini flesh. Season with salt and tikka masala. Cook until fully done, then set aside and allow the mixture to cool completely.
- Stuff each zucchini with alternating layers of the cooked chicken mixture and grated butter cheese until filled evenly.
- Bake the stuffed zucchinis (along with the tops) in a preheated oven at 180°C (356°F) for 25 minutes.
- Serve hot with boiled rice or crusty bread and sauce of your choice. Enjoy! And remember “COOKING IS EASY!”
Notes
- You can substitute chicken with minced beef, mutton, or turkey.
- Use any cheese available to you. Feel free to adapt the recipe to suit your taste.
- If round zucchini aren’t available, long regular ones work well too. Zucchini boats are just as delicious.
