Mini Zucchini Bakes with Filling

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Mini zucchini bakes with filling
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation

Ingredients

for
2
Ingredients
2 small, round Zucchini (zucchini) or squash
2 Tbsps olive oil
2 Chicken thigh (skinned, deboned and chopped)
1 onion (peeled and finely chopped)
1 carrot (peeled and diced)
cup Golden raisins
cup dried Apricot (chopped)
2 tsps ground Cumin
2 Tbsps thyme
salt
peppers
How healthy are the main ingredients?
Apricotraisinsolive oilthymeZucchinionion
Product recommendation
Fruity Rice Stuffing 100 g / 3 ½ oz cooked white rice folded into the stuffing ingredients would make this a hearty meal.

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4
2.
Cut a 'hat' off the courgette and hollow out the insides, scooping out and discarding the seeds. Finely chop any flesh scooped out.
3.
Heat the oil in a pan and fry the chicken, onion, carrot and courgette until golden and tender, then add the fruit, cumin, thyme and a splash of water. Season.
4.
Spoon into the hollowed out courgettes and place the tops back on. Sit in a roasting tin and pour a generous splash of water around to help them cook. Roast for 45-60 minutes until the courgette is tender but not collapsing.
5.
Serve warm.

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