I noticed that I am happy to cook zucchini when they first appear. And then, for some reason, the priority goes to other vegetables... Today there is a fresh look at zucchini, a new taste, because it is a baked option. And other vegetables complement each other harmoniously.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 3 pieces Zucchini
- 1 piece Green onions
- 1 piece Red sweet pepper
- 1 piece Chicken fillet
- 150 gram Champignons
- 150 gram Corn (canned)
- 150 gram Cheese hard
- Allspice to taste
- 1 tablespoon Olive oil
- 1 piece Dill
Ingredients
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Instructions
- Cut the fillet into small pieces and fry in vegetable oil until almost ready.
- Cut the mushrooms into cubes, evaporate the liquid in a dry frying pan, add diced onion and fry. brush with oil and fry until tender.
- In the zucchini we make a recess, (for more details, see the video about how I do it). Chop half of the zucchini cores into small pieces.
- We also do it with pepper.
- Mix zucchini, pepper, fillet, mushrooms, add corn, salt, pepper, mix.
- Fill the zucchini. Grate the cheese on a coarse grater. Sprinkle the stuffed zucchini. Bake at 180 degrees for 20 minutes. Drizzle with olive oil and bake until tender. About another 30 minutes, but focus on your oven
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