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Zucchini stuffed with chicken and ricotta, with bread

Baked zucchini with a soft chicken and ricotta filling.

  • 45 min
  • 1 serving
  • Italian cuisine
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Zucchini stuffed with chicken and ricotta, with bread

Per serving

Calories
539 kcal
Protein
35.6 g
Carbohydrates
47.6 g
Fat
24.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini250 g
  • Ground chicken120 g
  • Part-skim ricotta40 g
  • Parmigiano Reggiano8 g
  • Mintto taste
  • Breadcrumbs8 g
  • Cherry tomatoes80 g
  • Bread50 g
  • Extra virgin olive oil8 g
  • Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

  1. Preheat the oven to 190 °C (conventional). Wash the courgettes, trim the ends, halve them lengthways and scoop them out with a teaspoon, leaving a shell about half a centimetre thick.
  2. Finely chop the scooped-out flesh and mix it in a bowl with the chicken mince, ricotta, grated Parmesan, chopped mint and a pinch of salt.
  3. Fill the shells with the mixture, sprinkle with breadcrumbs and place them in a baking dish with the halved cherry tomatoes around them; drizzle with the oil.
  4. Bake for 30 minutes, until the courgettes are tender and the filling is firm and golden on top.
  5. Serve with the bread.

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