Stuffed zucchini

Ingredients:

For 7 persons;

7 zucchini,

2 pieces of chicken breast,

200g of thin bacon,

200g of rice,

1 head of onion (young),

300 ml of cooking cream,

1 tablespoon (full) of chicken cream soup ( C ),

pepper, salt, spice C and parsley to taste,

300 - 400g of cheese (to taste).

Side dish: cherry tomatoes (quantity as desired).

Preparation:

- Wash the rice in 5 cups of water, cover with water, add salt and cook as for risotto. Drain well before adding to the filling.

- Wash the cherry tomatoes, cut them in half, arrange them in a lightly oiled pan, add salt with a little salt and spice C, and add finely chopped parsley at the end of frying.

- Wash the courgettes, cut them lengthwise, hollow them out, season them with spice C and a little salt and let them rest while you prepare the filling. They will release water so drain them before filling.

- Cut one chicken breast into steaks, season and fry in a grill pan with a little oil.

- Cut the second piece of meat into cubes, wash and drain. In a deep frying pan, briefly sauté the finely chopped onion in a little oil, add the diced white meat, season and simmer for about 10 minutes. Add finely chopped bacon, fry a little more, then add rice and mix. Pour 300 ml of cooking cream, 1 spoon of cream of chicken soup, salt, spice C, pepper and parsley. Combine everything well on low heat. Fill the zucchini evenly with the filling and arrange them in a baking sheet lined with parchment paper and lightly oiled. Bake at 180C for about 40 minutes. Remove from the oven, sprinkle with grated cheese and arrange the grilled fillet cut into strips on top. Return to the oven for a short time, about 2 - 3 minutes, to melt the cheese. Serve warm with a side of fried sherry tomatoes.

Enjoy!

By Ivana Kostić