Within an hour, or maybe a few minutes more, you'll get an elegant meal with a fantastic aroma, creamy texture and heavenly good taste... And all of that with only couple of ingredients!
- Peel the zucchinis. Cut them into half lengthwise and scoop out the interior, leaving approx. 1-1,5cm thick "walls". Keep the flesh.
Place the zucchinis into a baking pan covered with some parchment paper, sprinkle them with some salt and bake them into a preheated oven at 200°C for 10 minutes. They should stay half-cooked, not completely soft.
- Meanwhile, prepare the filling. Boil the chicken until fully cooked. Drain and chop finely.
You can use breast, drumsticks or thigh, whatever you like.
- Heat oil over medium fire and add finely chopped onions. Cook until soft and tender. Then, add minced garlic and cook for a minute longer, until it releases its aroma. Add meat and cook it until lightly browned. Now, add chopped zucchini flesh you set aside at the beginning and cook until the liquid it releases vapors away and the filling thickens. Spice with thyme and some salt and pepper to taste, and stir in cooking cream and ketchup. Simmer for 2 more minutes and remove from fire.
- Divide the filling between the zucchinis and put them back into the oven at the same temperature. Bake until golden brown.