Stuffed zucchini with rice, mushrooms and chicken
Serves 1 // 35 minutes.
Ingredients:
- 50g of rice
- 100g chicken
- 1 zucchini
- 60g mushrooms
- 30g of onions
- 10 ml of rapeseed oil
Directions:
- Cook rice until tender.
- Cut chicken into cubes and season it with salt, pepper, chili, and herbs de Provence – leave it for 5 minutes in the fridge.
- Chop onion and mushrooms finely and fry them on rapeseed oil until golden brown.
- Add chicken and fry for about 5 minutes.
- Add rice, mix stuffing and fry it for about 2 minutes.
- Cut zucchini lengthwise and scrape out the seeds and pulp.
- Stuff the zucchini boats with the filling.
- Preheat oven to 180°C/360°F. Bake the courgette boats for 25 minutes.
Nutrition Facts (per serving):
- Kcal: 407
- Protein: 30g
- Fats: 12.86 g
- Carbohydrates: 50.03 g
- Fiber: 8.56 g
- Na: 72.9 mg
- K: 1349.7 mg
- Ca: 72.6 mg
- P: 548.2 mg
- Mg: 152.6 mg
- Fe: 2.74 mg
- Zn: 2.34 mg
- Vit A: 92.8 ug
- Vit D:1.16 ug
- Vit E:3.68 mg
- Vit B1:0.53 mg
- Vit B2: 0.63 mg
- Vit B6: 1.09 mg
- Vit B12: 0.4 ug
- Vit C: 27.3 mg
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