Zucchini Stuffed Chicken

Cooking time: 15 min - Preparation time: 15 min - Serves: 4 people Ingredients




2 courgettes 300g chopped chicken breast
4 c. tablespoons grated Gruyere
tomato sauce Paprika

Preparation:

1. Wash and cut your zucchini in half. Dig them with a teaspoon, keeping the flesh in a bowl. Chop then two chicken breasts into thin pieces.

2. Preheat Kokko low heat. Leave your zucchini in the sense of the flesh facing the plancha. After 5 minutes, turn them over and cook 10 minutes more. Meanwhile, brown the ground chicken white, and the flesh of previously harvested zucchini.

3. Mix the flesh of zucchini and chopped chicken and garnish peak zucchini.