How to stuff zucchini, except for meat: a recipe for a delicious dietary filling

Zucchini is an ideal vegetable for preparing delicious, hearty, dietary, light, healthy dishes. They are also canned, pickled, and even made into pies, caviar, and jam.

Culinary expert Kateryna Kudliak shared a recipe for stuffed zucchini with porridge, vegetables, and fillet on Instagram.

Ingredients:

• zucchini

• salt
• pepper

• oil
• dried oregano

Filling:

• chicken fillet 300 g, but you can do without

• boiled barley porridge - 400 g
• tomatoes - 100

• hard cheese - 100 g

• sour cream - 1-2 tbsp
• salt - to taste

• pepper - to taste
• herbs of Provence

Method of preparation:

1. Wash the zucchini, cut in half lengthwise.

2. Using a spoon, scoop out the center and place the zucchini on a baking sheet.

3. Drizzle with vegetable oil, sprinkle with salt, pepper, oregano and put in the oven at 180 degrees for 15 minutes.

5. Filling: add the chicken fillet, tomatoes, grated cheese, sour cream, salt, pepper, Provencal herbs, and mix well.

6. Fill the zucchini halves with the filling and bake at 180 degrees for 35-40 minutes, sprinkle with cheese on top.

Serve hot!