Cakes By Catriona
- Nov 7, 2020
- 2 min read

stuffed zucchini

Ingredients

2 *large zucchinis

400g chicken breast

3 medium size tomatoes

2 small onions

70g of Emmental or Parmesan cheese

1 box (180g) of Philadelphia cream cheese (light or original version)

Olive oil

Salt and Pepper to taste

Thyme

6 cloves of garlic

8 black olives

Yellow and red pepper

Spring onions (final topping/ decoration)

(*I prefer large ones so that they can be cut to adequate length to fit perfectly in the baking dish, still, you may use small ones if you prefer)

Procedure

Step 1:

Wash your zucchinis and cut them in half

Step 2:

Using a spoon, scoop out the flesh of the zucchini halves

Step 3:

Transfer the zucchini flesh in a pan

Step 4:

Drizzle a little olive oil on the zucchini halves then sprinkle some salt and pepper. Bake in a pre-heated oven at 200 degrees Celsius for 20 minutes.

Step 5:

In the meantime, add thyme, 1 tablespoon of olive oil, salt and pepper (to taste), 3 cloves of garlic (cut into small pieces) and a coarsely chopped small onion as shown below (left). Allow to cook on high heat for about 6-7 minutes (until very soft).

Step 6:

Add your Philadelphia cheese and mix until well combined.

Step 7:

After 20 minutes in the oven, your zucchini halves will become soft and flexible, add your zucchini flesh/ Philadelphia mixture as shown below.

Step 8:

Allow your finely chopped garlic (3 cloves) to cook on low-medium heat in some olive oil. Once they start to turn golden brown, add your tomatoes (cut into small slices).

Step 9:

Once the tomatoes have softened and the sauce starts to become dry, add your chicken breast (cut into thin slices) and allow to cook on high heat until done (chicken turns opaque white). Add salt and pepper to taste.