Mini zucchini stuffed with chicken

Mini zucchini stuffed with chicken

Good morning, it's already Friday! Today I bring you this recipe of mini zucchini stuffed with chicken, designed to take advantage of ”the leftovers in the fridge“. I had leftovers from a roasted free-range chicken I made yesterday, and I used it as the main ingredient of my stuffing, but you can make it with whatever you have! For example, vegetables, leek peppers, carrots ... ( You can mix them with chicken, minced meat, or with the rest of a stew, even with rice, quinoa, couscous, etc. Give it some imagination!

INGREDIENTS:

• 2 mini zucchini eco,
• 1 spring onion
• 4 tablespoons of homemade tomato sauce
• 200 gr of roasted free range chicken
• EVOO, salt ,
• a tablespoon of flour
• 200 ml almond milk
• half a tablespoon of butter
• nutmeg, pepper
• Parmesan cheese to taste

STEP BY STEP RECIPE:

1. First I cut the top part of the zucchini (the little cap) and with the help of a spoon I empty the interior removing the pulp, which I will chop in brunoise. I put them to boil covered with water and with two teaspoons of salt, for 10 minutes. Enough so that they are al dente but not too soft and you can fill them later.
2. In a frying pan, I sauté with a little olive oil, the finely chopped spring onion with a little salt, for about 5 minutes, then add the zucchini pulp with another pinch of salt, and sauté until well sautéed, about 10 minutes more.
3. In the meantime, the zucchini will have boiled, I drain them and let them cool a little in the colander.
4. I add the chopped chicken to the pan, and the fried tomato, stirring everything for a couple of minutes.
5. To prepare the béchamel sauce, in another pan add half a tablespoon of butter and melt over low heat so that it does not burn, then a drizzle of olive oil, stir, and add a tablespoon of flour. I stir well so that no lumps form, for a couple of minutes. Then I add the vegetable milk, little by little, stirring vigorously with a whisk, so that no lumps remain. I add half a teaspoon of salt and a pinch of nutmeg and pepper and continue stirring little by little with a wooden spoon for about 7 minutes. You will see that it has thickened a little, but not much because we want a liquid bechamel sauce to cover the zucchini (although when it cools it will thicken more).
6. With the help of a spoon, put a little bechamel sauce inside the zucchini, then fill the whole inside with the chicken and at the end I cover it again with bechamel sauce, grate a little parmesan cheese (to taste) and put them in the oven on the grill, to gratinate and give them a toasted touch. Ready!

NOTE; for the béchamel sauce, you can use the milk you like the most, but if you make it with soy milk, it is better not to gratines it, because the flavor that remains is not very good ....

I hope you like it!

With all my love,