Stuffed zucchini with chicken

Ingredients

• 2courgettes
• 1/2onion
• 1 tablespoonvegetable or rapeseed oil
• 1 small clovegarlic
• 1 smallchicken breast
• to tasteoregano, pepper, salt and cumin
• to tastemelting cheese, such as mozzarella or another buttery cheese
• 1 per person (2 total)potato
• to tasteolive oil
• 1 teaspoonbutter
• 3 tablespoonsmayonnaise
• 1 tablespoonstrips of red pepper from a jar, in brine
• to tastechopped parsley

Instructions

1. 1

   Boil the courgettes

   Bring a large pan of water to the boil and cook the courgettes for 15 minutes.

2. 2

   Hollow the courgettes

   Lift the courgettes out of the water, cut off their tops and carefully scoop out the centres, leaving them somewhat hollow.

3. 3

   Chop the centres

   Chop the scooped-out courgette flesh and set it aside.

4. 4

   Cook the filling

   Heat a little oil in a frying pan and fry the chopped onion for about 3 minutes. Add the garlic and chicken, cut into small cubes, then season with oregano, pepper, salt and cumin to taste.

5. 5

   Finish the filling

   Cook for about 8 minutes, then add the reserved courgette flesh. Stir well and cook for 1 more minute; taste and adjust the seasoning.

6. 6

   Fill and top

   Spoon the mixture into the hollowed courgettes and cover with cheese.

7. 7

   Bake the courgettes

   Bake in an oven preheated to 180°C (350°F) for about 4 minutes.

8. 8

   Prepare the potatoes

   Keep the potato skins on. Wash the potatoes and dry them well.

9. 9

   Season the potatoes

   Cut each potato into slices without cutting all the way through, so the slices remain joined at the base. Drizzle with olive oil, season with salt and pepper, and place small pieces of butter on top. Add cheese too, if you like.

10. 10

    Bake the potatoes

    Bake for about 30 minutes at 200°C (400°F). Before taking them out, check that they are cooked through and, ideally, crisp.

11. 11

    Blend the sauce

    Blend the mayonnaise and jarred red pepper strips until smooth. Finish with chopped parsley before serving.

What are stuffed courgettes?

Stuffed vegetables are made by hollowing out a vegetable and filling it with a savoury mixture, a familiar home-cooking approach across many cuisines. This version uses chicken and the courgette flesh itself, so the filling makes use of what is scooped out.

The method briefly boils the courgettes before filling and baking them. Cheese melts over the top, while potatoes and a pepper mayonnaise make the meal more complete.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 38g protein, 57g carbs, 31g fat.

The potatoes provide most of the carbohydrates, while the chicken contributes much of the protein. Oil, butter, cheese and mayonnaise supply much of the fat, with the exact amount depending on how generously they are used. Add a green salad or another non-starchy vegetable alongside to balance the plate.

Build a flavourful filling

Chicken: Cut the breast into small, even cubes so it cooks in the stated time. Onion and garlic provide a savoury base; oregano, cumin, pepper and salt season it to taste.

Courgette flesh: Chop the scooped-out centres before stirring them into the cooked chicken mixture. A final taste before filling helps you adjust the seasoning.

Hollow the courgettes carefully

Scoop: Once the courgettes have boiled for 15 minutes, handle them carefully as you remove the centres. Leave enough flesh and structure around the outside to hold the filling.

Keep the tops: The method asks you to cut off the tops but does not specify using them again, so set them aside while you fill the courgettes.

Check the texture as you cook

Filling: The chicken should be cooked through after its time in the pan, and the courgette flesh needs only 1 further minute once added. Stir well so the ingredients are evenly mixed.

Potatoes: Cut nearly to the base, not all the way through, so each potato holds together. Check that the centres are tender and the outside is crisp before serving.

Plan the oven timing

Potatoes: They bake for about 30 minutes at 200°C, so start them before the courgettes if you want both components ready together.

Courgettes: Their final bake is only about 4 minutes at 180°C. The recipe gives a different oven temperature for each dish, so follow the temperature stated for the item you are baking.

Serve with the pepper sauce

Sauce: Blend the mayonnaise with the jarred pepper strips until smooth, then add chopped parsley as a garnish. If the peppers are very wet from the brine, drain them first so the sauce does not become too loose.

Plate: Serve a stuffed courgette with a potato and some sauce. A simple green salad can add a fresh, crisp contrast.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so it cooks evenly.
• Scoop the courgettes gently to leave sturdy sides and bases.
• Taste the chicken mixture before stuffing the courgettes and adjust the seasoning.
• Drain the jarred pepper strips if they carry a lot of brine into the sauce.
• Begin baking the potatoes first, as they need considerably longer in the oven.
• Check the potatoes for tenderness before serving rather than relying on the timer alone.

Variations

• Use another cheese: Choose a cheese that melts well and cover the filling to taste.
• Add extra herbs: Stir a little more oregano into the chicken mixture for a stronger herbal flavour.
• Change the seasoning: Adjust the cumin and pepper to suit your preference.
• Make a milder sauce: Use fewer pepper strips for a subtler pepper flavour.
• Add a salad: Serve with leafy greens for a fresh side.

Common mistakes to avoid

• Scooping too deeply: Leave enough courgette around the edges and base to contain the filling.
• Cutting the potatoes right through: Stop before the knife reaches the base so the slices stay attached.
• Crowding the filling: Spoon it into the courgettes without packing it so tightly that it spills over.
• Skipping the potato check: Test for a tender centre and crisp exterior before taking them out.
• Using wet pepper strips: Drain excess brine before blending to keep the sauce smooth and thick.

How to store

Refrigerate leftover cooked courgettes, potatoes and sauce in separate airtight containers and use within 3 days. Reheat the courgettes and potatoes until hot throughout; the potatoes are best reheated in an oven, while the sauce is best served cold.

Frequently asked questions