Ingredients and Weight:
- 4 large zucchini
- 1 pound ground chicken meat
- 1 cup cooked rice
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mushroom
- 2 eggs
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 cups chicken broth
Preparation Time:
- Preparation: 30 minutes
- Cooking: 45 minutes
- Total: 75 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Slice the zucchini in half lengthwise. Scoop out the seeds and some of the flesh, leaving a shell.
- In a bowl, mix the ground chicken, cooked rice, parsley, mushroom, beaten eggs, olive oil, salt, and pepper.
- Fill the zucchini shells with the chicken mixture.
- Place the stuffed zucchini in a baking dish and pour the chicken broth around them.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the tops are golden brown.
Nutritional Information:
- Calories: Approx. 400 per serving (based on 8 servings)
- Fat: 20g
- Carbohydrates: 25g
- Protein: 20g
Dish Characteristics:
- This dish is a combination of vegetables and meat, providing a balanced meal.
- The dish has a rich flavor with a creamy chicken broth and a crunchy, golden brown top.
- It is a great dish for those who enjoy hearty casseroles with a unique stuffing.
User Comments:
- "The flavors were amazing! The chicken stuffing was delicious and the dish was very filling."
- "I loved the crunchy top and the creamy broth. This dish was a great combination of flavors."
- "The zucchini was cooked perfectly, not too soft and not too hard. The dish was very enjoyable."
Special Precautions and Tips:
- Be careful not to overstuff the zucchini, as it may burst during baking.
- Use fresh ingredients for best results. If using frozen ingredients, make sure they are fully thawed before cooking.
- Adjust the seasoning according to your taste. Add more salt or pepper if needed.
